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
- 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
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.
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
- 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
- ⅓ cup (67 g) granulated sugar
- 1 tsp ground cinnamon
- 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.