One of the most classic cookies of all time, these soft and chewy Perfect Gluten Free Snickerdoodles are such a treat at Christmastime or any time of the year.
Snickerdoodles are one of those classic cookies that we almost take for granted. They’ve been around forever and I have proof. I can remember baking them with my neighbor/friend when I was about 11 or 12 years old, and that was forever ago! I loved them then and I love them now, but for such a simple cookie they never seem to get their own spotlight. Chocolate chip cookies are the ones getting all the glory.
Well, I’m here to change that because once you eat just one gluten free snickerdoodle, I guarantee you’ll want another. And another. And before you know it, you’ve eaten half a dozen. Ask me how I know this 😉
What You’ll Need to Make Snickerdoodles
- Butter
- Sugar
- Egg
- Egg yolk
- Kim’s gluten free flour blend — you can try a store bought blend, but this recipe hasn’t been tested with one
- Cream of tartar
- Baking soda
- Cinnamon
- Salt
How to Make Snickerdoodles
Gluten free snickerdoodles are one of the easiest cookies you’ll ever make! They can be made in under one hour, with no chilling of the dough.
- Cream butter and sugar until light and fluffy.
- Add egg, egg yolk, and vanilla extract and blend until smooth. Scrape down sides of bowl.
- Whisk together dry ingredients in small bowl. Slowly incorporate dry ingredients into wet, mixing just until combined.
- Scoop into walnut-sized balls and roll between palms to smooth.
- Mix topping ingredients (sugar and cinnamon) in small bowl. Roll balls of dough in cinnamon sugar mixture.
- Place on parchment-lined baking sheet, spaced 2-3 inches apart.
- Bake at 375 degrees F for 10 minutes. Allow cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely.
Snickerdoodle FAQs
It lends to the traditional tangy flavor of a snickerdoodle and also makes the cookies chewy. If you don’t have cream of tartar, you can substitute both the cream of tartar and baking soda with baking powder, but they won’t be exactly the same.
Yes! The best way to freeze the dough is roll it into balls and place the balls on a baking sheet and freeze for an hour or two. Load the balls in a freezer-safe bag or container and freeze for 1-2 months. Thaw in the fridge overnight and proceed with rolling the balls in cinnamon and sugar and baking.
Stored in an airtight container, the cookies will last for about a week. Make sure to keep them with other soft cookies so they will stay nice and soft.
More Cookie Recipes Using Cinnamon
- Chocolate Chip Biscotti
- Biscoff Style Cookies
- Homemade Graham Crackers
- Stollen Bars
- Ginger Cookies
- Perfect Gingerbread Cookies
- Chocolate Snickerdoodles
Add these classic Perfect Gluten Free Snickerdoodles to your cookie line up this year. They’re a breeze to make and stay soft for days.
Perfect Gluten Free Snickerdoodles
Ingredients
- 1 cup (226 g) butter, softened
- 1⅓ cups (267 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2¾ cups (385 g) Kim's gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp salt
- 2 tsp vanilla extract
Topping
- ⅓ cup (67 g) granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 375° F. Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside. Combine the topping ingredients in a small bowl and set aside.
- In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg, egg yolk, and vanilla extract and beat to combine. Scrape down the sides of the bowl.
- On low speed, slowly add the flour mixture and beat just until combined.
- Roll cookie dough into balls about the size of a walnut (1 to 1½ inches in diameter) and then roll the balls into the sugar and cinnamon mixture. Place on prepared baking sheet about 2-3 inches apart. Bake for 10 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
- Store in airtight container at room temperature for up to one week or freeze for one month.
Oh I was SO excited to try these. I even made your flour mix, but when the cookies cooled off and I tried one I had to spit it out, it was SO sour!!!! I kept biting on the cream of tartar crystals. I think that the amount of cream of tartar is way off. I’m really not sure what went wrong 🙁
That’s something I haven’t heard before. I don’t know what you means by cream of tartar “crystals”. My cream of tartar is a very, very fine powder, so maybe that’s your problem. Maybe your cream of tartar was bad or something? There should be no “crystals” in cream of tartar. The amount is exactly as it should be.
Can’t wait to try these! I want to make your flour blend but want to ensure I have this right; can you please confirm?
To make five total cups of your flour, blend together the following:
285 grams potato starch
250 grams superfine white rice flour
75 grams tapioca starch/flour
75 grams whey protein
15 grams xanthan gum
That is correct 🙂
I the recipe to print, I think you left out the part to roll the cookie balls in the cinnamon sugar mixture.
You are right and thank you so much for alerting me!! I fixed it 🙂
Thank you so much for a legitimate GF cookie recipe! I’ve been so disappointed with a lot of the GF cookies I’ve tried (never yours) and these are just as you described. The same fantastic snickerdoodle taste and just as chewy and soft with just enough crunch. My husband and I swear these are actually better on Day 2. I will absolutely make these again.
Thanks Kim!