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    Home » Cookies

    Gluten Free Cinnamon Sugar Cookies

    Published: Nov 29, 2020 · Modified: Nov 10, 2024 by Tiffany · This post may contain affiliate links · Leave a Comment.

     

     

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    Pin for cinnamon sugar cookies

    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.

    Cinnamon sugar cookies scattered on a white baking tray.

    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.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Substitutions and Variations
    • How to make cinnamon walnut cookies
    • Storage
    • Recipe FAQs
    • More cookie recipes to consider:
    • Recipe

    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!

    Ingredients

    These cinnamon sugar cookies require just a few ingredients that you probably have in your pantry.

    Ingredients for cinnamon sugar cookies on a white table.
    • 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

    Walnuts on a foil line baking sheet.

    STEP 1: Place the walnuts on a baking sheet and toast for about 5 minutes. Once they're cool, finely chop them.

    Flour, baking powder, salt, cinnamon and nutmeg in a small white bowl.

    STEP 2: Combine the gluten free flour, cinnamon, allspice, baking powder and salt in a small bowl. Whisk until well mixed.

    A large mixing bowl with butter and sugar.

    STEP 3: Combine the butter and sugar in a large mixing bowl. Beat together until light and fluffy, about 2-3 minutes.

    Egg and vanilla added to the creamed butter and sugar in a metal mixing bowl.

    STEP 4: Add the egg and vanilla to the creamed butter and sugar. Beat again for 1 minute.

    Dry ingredients added to the wet ingredients in a large mixing bowl.

    STEP 5: Add the dry ingredients into the wet ingredients. Mix together on low speed until just incorporated.

    Chopped walnuts added to the cinnamon sugar cookie dough.

    STEP 6: Add the walnuts to the cookie dough and stir in until evenly distributed.

    Cinnamon sugar cookie dough balls sprinkled with cinnamon spread out on a baking sheet.

    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!

    Freshly baked cinnamon sugar cookies on a baking sheet.

    Storage

    Store leftover cookies in an airtight container for up to 3 days.

    Recipe FAQs

    Which gluten free flour is best for cookies?

    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.

    Do gluten free cookies take longer to bake?

    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.

    Are these snickerdoodle cookies?

    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.
    Cinnamon sugar cookies laying on a white baking tray.

    More cookie recipes to consider:

    • A batch of gluten free cranberry orange oatmeal cookies on a ceramic plate.
      Gluten Free Cranberry Orange Oatmeal Cookies
    • A stack of four peppermint bark Oreo cookies on a white counter.
      Peppermint Bark Oreos
    • A batch of gluten free walnut chocolate chip cookies scattered on a marble serving board.
      Walnut Chocolate Chip Cookies
    • A batch of gluten free pumpkin chocolate chip cookies scattered on a wood tray.
      Gluten Free Pumpkin Chocolate Chip Cookies

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Recipe

    Cinnamon sugar cookies spread on a white baking sheet.

    Gluten Free Cinnamon Sugar Cookies

    These chewy cookies are like a sugar cookie and a snickerdoodle all in one.
    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 13 minutes minutes
    Total Time: 23 minutes minutes
    Servings: 20 cookies
    Calories: 115kcal
    Prevent your screen from going dark

    Ingredients

    For the cookies

    • ¼ Cup Walnuts toasted and finely chopped
    • 1 ¼ Cup Gluten Free 1-to-1 Flour Blend
    • 1 ½ teaspoon Baking Powder
    • 1 teaspoon Cinnamon
    • ¼ teaspoon Allspice
    • ¼ teaspoon Salt
    • ½ Cup Vegan Butter room temperature
    • 1 Cup Sugar
    • 1 Egg
    • ½ teaspoon Vanilla

    For the topping

    • 2 Tablespoon Sugar
    • 1 teaspoon Cinnamon

    Instructions

    • 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.

    Notes

    STORAGE: Store leftover cookies in an airtight container at room temperature up to 3 days.
    Calories: 115kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 101mg | Potassium: 13mg | Fiber: 1g | Sugar: 11g | Vitamin A: 229IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 0.4mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    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.

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    Pin for cinnamon sugar cookies
    A photo of Tiffany Welsh.

    Hey, I'm Tiffany!

    I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

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