These gluten free cinnamon sugar cookies have been a favorite of mine for over 15 years - since I owned my cookie bakery. They are sweet and chewy like a perfect sugar cookie and filled with cinnamon flavor. Plus they are super easy to make. They should definitely come with a warning, because you can’t eat just one! In fact, I almost always make a double batch because they are just that good.
Some people call these cinnamon Christmas cookies and they do taste a lot like snickerdoodles, but they don't use any cream of tartar. If you love these, you should really check out my post on all my favorite gluten free Christmas cookies.
Why you'll love this recipe
- They are perfectly chewy and sweet.
- The recipe is easy to make and doesn't require any chill time.
- They are gluten free and dairy free!
These cinnamon sugar cookies require just a few ingredients that you probably have in your pantry.
- Gluten Free Flour Blend - I use Bob's Red Mill 1-to-1 flour in most of my recipes. It's a good quality, finely ground gluten free flour blend. You can use the blend of your choice, but make sure it contains xanthan gum or a similar binder.
- Cinnamon & Allspice - These two are essential for the mouthwatering flavor of these cookies.
- Baking Powder - This leavening agent helps to keep the cookies soft.
- Salt - Salt is an essential ingredient in baked goods. It adds complexity to the flavor and brings out the sweetness. Don't be tempted to skip it.
- Vegan Butter - I use Country Crock plant butter for most of my recipes. You can use the vegan butter of your choice, but make sure to use the stick type and avoid margarine. If you're not dairy free, use regular butter in the same measure.
- Sugar - You can't have a sugar cookie without sugar.
- Egg - Just one egg holds things together. If you need to be egg-free, replace it with a flax egg.
- Vanilla - Enhances the sweetness of the cookies.
- Walnuts - These nuts are finely chopped, so they are barely noticeable in texture but they definitely add a little something to the cookies.
See the recipe card for full ingredient list with measurements.
Substitutions and Variations
- Not Dairy Free: Replace the vegan butter with regular butter in the same measure.
- Make it Vegan / Egg Free: Replace the single egg with a flax egg.
- Chocolate Cinnamon Sugar Cookies: Add mini chocolate chips to the cookie dough for an extra layer of flavor and texture. The combination of cinnamon and chocolate is delightful.
- Cinnamon Sugar Cookie Sandwiches: Bake smaller, round cookies and sandwich two of them together with a filling like cream cheese frosting, chocolate ganache, or fruit preserves.
- Cinnamon Sugar Cookie Ice Cream Sandwiches: Make larger cookies and use them to sandwich your favorite ice cream flavors. Roll the edges of the ice cream sandwiches in cinnamon sugar for an extra touch.
- Cinnamon Sugar Cookie Cups: Press the cookie dough into mini muffin tins to create cups. Fill the cups with a mixture of diced fruits and a dollop of whipped cream.
How to make cinnamon walnut cookies
STEP 3: Combine the butter and sugar in a large mixing bowl. Beat together until light and fluffy, about 2-3 minutes.
STEP 4: Add the egg and vanilla to the creamed butter and sugar. Beat again for 1 minute.
STEP 5: Add the dry ingredients into the wet ingredients. Mix together on low speed until just incorporated.
STEP 6: Add the walnuts to the cookie dough and stir in until evenly distributed.
STEP 7: Scoop the cookie dough into balls about 1 ½" in diameter. Place them on the cookie sheet, about 2 inches apart. Sprinkle the tops with the cinnamon sugar mixture then bake!
Store leftover cookies in an airtight container for up to 3 days.
Personally, I use the Bob’s Red Mill 1:1 Flour Blend most often. It’s easy to find in most grocery stores and also easily available online through Amazon (link above) or directly from Bob’s Red Mill. In cases, when this flour is not available, I have also used King Arthur’s Measure for Measure as well as Wal-Mart Brand Gluten Free All Purpose Flour blend. The most important thing is that you are using a flour blend here (cup for cup, 1 to 1, measure for measure) that will most closely mimic wheat flour. You also need to make sure your flour blend contains xanthan gum. If not, you will need to add it to get the desired results.
Replacing the flour in this recipe with 100% almond flour, coconut flour, all purpose flour, etc will not give you desired results.
The answer is no. However, you may be fooled into thinking your cookies are not done, since gluten free flour rarely browns the way that wheat flour does. If you’re waiting and watching for signs of browning, you will likely over bake your cookies, resulting in a dry hard cookies.
These cookies are meant to have chewy edges and a soft middle. The best way to ensure that result is to check your cookies by gently poking the edge of a cookie when you’re nearing the total cook time. If the edge is just a little stiff, then the cookie is done. If it is still soft, then cook an additional 2 minutes at a time, checking after each 2 minutes in the same way.
No. These are more of a cinnamon spice sugar cookie with nuts added. Snickerdoodles specifically require cream of tartar and baking soda, which creates a bit of a tangy flavor as well as makes them a bit more puffy when baked.
More cookie recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Cinnamon Sugar Cookies
For the cookies
For the topping
- 2 Tablespoon Sugar
- 1 teaspoon Cinnamon
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Place walnuts on a baking sheet and bake for about 5 minutes. Set aside to cool. Once cool, chop into small pieces.¼ Cup Walnuts
- In a medium bowl, combine gluten free flour, spices, baking powder and salt. Set aside.1 ¼ Cup Gluten Free 1-to-1 Flour Blend, 1 ½ teaspoon Baking Powder, 1 teaspoon Cinnamon, ¼ teaspoon Allspice, ¼ teaspoon Salt
- In the bowl of an electric mixer, cream butter and sugar on medium speed until fluffy, about 2-3 minutes. Scrape down the sides of the bowl.½ Cup Vegan Butter, 1 Cup Sugar
- Add the egg and vanilla to the creamed mixture and beat for 1 minute more.1 Egg, ½ teaspoon Vanilla
- Add the dry ingredients into the mixing bowl. Stir on low speed until just combined. Then add the walnuts and fold them into the batter until they are evenly distributed.
- Make balls about 1 ½ inch in diameter. Place on cookie sheet about 3 inches apart. Flatten balls slightly. Sprinkle the tops with the cinnamon-sugar mixture.2 Tablespoon Sugar, 1 teaspoon Cinnamon
- Bake for 11-13 minutes. Remove from oven and cool on cookie sheet for 1 minute. Remove to cooling rack to cool completely.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.