Gluten Free Snickerdoodle Cookies
Gluten Free Snickerdoodle Cookies are a delicious, easy to make and classic cookie. Covered with cinnamon sugar, the edges are crisp with a soft and chewy center.
These Gluten Free Snickerdoodle Cookies are so nostalgic, especially with the iconic crinkly top and edges.
If you love the flavor of cinnamon, this cookie is perfect for you!
The texture of the cookie is soft on the inside with a crunchy exterior due to the cinnamon sugar coating.
Luckily, this cookie recipe is easy to make and uses classic ingredients.
Main Ingredients
- Gluten Free All Purpose Flour or Regular All Purpose Flour
- Baking Soda
- Ground Cinnamon
- Cream of Tartar
- Salted Butter
- Granulated Sugar
- Dark Brown Sugar
- Egg
- Vanilla Extract
Tips and Tricks
While this cookie recipe is relatively easy to make, there are a few tips and tricks that are helpful!
- Don’t add too much flour. Make sure you’re measuring correctly, it can be helpful to use the spoon and level method.
- Chill the dough before baking. This allows the butter to solidify and prevent the cookies from spreading out too much (or being too flat).
- Don’t over-bake the cookies! The cookies will become hard and less enjoyable, especially for those who love a soft and chewy cookie.
- How to get perfectly circular cookies? Rolling the dough into a ball should give you a great circle shape.
- However, if you need to do some touch ups, use a large bowl or the top of a mason jar that is bigger than the cookie size. Place the bowl/jar top over the cookie and moving it in a quick circular motion will create the perfect cookie shape.
How to Make Gluten Free Snickerdoodle Cookies
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
- Add the softened butter and sugars to a mixing bowl
- Use an electric mixer on low to mix until combined
- Add the egg and vanilla extract
- Mix again until combined
- Add in the flour 1/2 cup at a time, with the last 1/2 cup add in the baking soda and cream of tartar
- Chill the dough in the fridge for 20-30 minutes
- Remove from the fridge and scoop about 1/5 tbsp of dough. Roll the dough into a bowl
- Combine the sugar and ground cinnamon to make the coating
- Roll the cookie dough in the cinnamon sugar mixture
- Add about 6-8 cookies to the baking sheet lined with parchment paper
- Bake for 9-11 minutes. The edges should be crisp and slightly golden, however, the middle will be soft
- Remove from the oven and sprinkle with additional cinnamon sugar
- Repeat steps 9-13 until all dough has been baked
- Let the cookies cool slightly and enjoy!
Frequently Asked Questions
Nope! You can use regular All Purpose Flour and substitute it at a 1:1 ratio.
If you omit the cream of tartar, the cookies won’t rise as much. Also, the cream of tartar impacts the texture and acidity of the cookies, therefore, also impacting the flavor.
You will know the cookies are done baking once the edges are baked and the middle is still soft. The cookies will continue to bake on the pan once removed from the oven.
Yes! Freeze the dough prior to rolling it in cinnamon sugar. Store in a freezer-safe bag or container.
Once ready to bake, roll the dough in cinnamon sugar and bake the cookies as directed.
Store in an airtight container or Ziplock bag at room temperature for up to 5 days.
Gluten Free Snickerdoodle Cookies
Ingredients
- 1/2 cup salted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups gluten free all purpose flour, or regular all purpose flour
- 1/2 tsp baking soda
- 3/4 tsp cream of tartar
Cinnamon Sugar Coating
- 3 tbsp granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
- Add the softened butter and sugars to a mixing bowl
- Use an electric mixer on low to mix until combined
- Add the egg and vanilla extract
- Mix again until combined
- Add in the flour 1/2 cup at a time, with the last 1/2 cup add in the baking soda and cream of tartar
- Chill the dough in the fridge for 20-30 minutes
- Remove from the fridge and scoop about 1/5 tbsp of dough. Roll the dough into a bowl
- Combine the sugar and ground cinnamon to make the coating
- Roll the cookie dough in the cinnamon sugar mixture
- Add about 6-8 cookies to the baking sheet lined with parchment paper
- Bake for 9-11 minutes. The edges should be crisp and slightly golden, however, the middle will be soft
- Remove from the oven and sprinkle with additional cinnamon sugar
- Repeat steps 9-13 until all dough has been baked
- Let the cookies cool slightly and enjoy!