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A stack of gluten free snickerdoodles with one cookie missing a bite.
5 from 1 vote

Gluten Free Snickerdoodles

Enjoy the classic flavor of the holidays with these gluten free snickerdoodles. These cookies are chewy goodness crafted from simple ingredients and so easy to make!
Prep Time: 10 minutes
Cook Time: 9 minutes
Chilling Time: 30 minutes
Total Time: 49 minutes
Servings: 36
Calories: 109 kcal

Ingredients

Topping:

  • ¼ Cup (50 g) Sugar
  • 1 Tablespoon (8 g) Cinnamon

Instructions

  • Combine the gluten free flour, cream of tartar, baking soda, cinnamon and salt in a small bowl. Stir to mix well and set aside.
    2 ⅔ Cups (393 g) Gluten Free 1-to-1 Flour Blend, 2 teaspoons (6 g) Cream of Tartar, 1 teaspoon (4 g) Baking Soda, ½ teaspoon (3 g) Salt, ½ teaspoon (1 g) Cinnamon
  • Add the vegan butter and sugar to the bowl of an electric mixer. Beat on medium speed for 3 minutes until the mixture is light and fluffy. Scrape down the bowl.
    1 Cup (226 g) Vegan Butter, 1 ½ Cups (300 g) Sugar
  • Add the eggs and vanilla. Beat for another minute.
    2 (88 g) Eggs, 2 teaspoons (8 g) Vanilla
  • Turn the mixer to the lowest speed. Slowly add the dry ingredients and mix until just incorporated.
  • Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 375F degrees. Line two baking sheets with parchment paper.
  • Combine the cinnamon and sugar for the topping in a small bowl.
    ¼ Cup (50 g) Sugar, 1 Tablespoon (8 g) Cinnamon
  • Scoop the cookie dough into balls about the size of a golf ball. Roll each ball in the cinnamon sugar mixture giving it a generous coating. Place the cookie dough balls on your prepared baking sheet spaced about 2 ½ inches apart.
  • Bake in the preheated oven for 8-10 minutes (8 minutes for softer cookies, 10 minutes for crunchier cookies). Remove from the oven and cool on the baking sheet for 2-3 minutes until they're sturdy enough to move to a wire rack to cool completely.

Notes

STORAGE: Store leftover cookies in an airtight container at room temperature for up to 4 days.