Gluten-Free Classic Snickerdoodle Cookies
Indulge in the irresistible charm of Gluten-Free Classic Snickerdoodle Cookies—tender, buttery delights coated in a fragrant blend of cinnamon and sugar. This gluten-free twist on the timeless favorite delivers all the nostalgic flavor and soft, pillowy texture without compromising dietary needs. Featuring a balanced mix of gluten-free all-purpose flour, cream of tartar, and rich vanilla extract, these cookies bake up beautifully golden with their signature crinkled tops. In just 25 minutes, you'll have a batch of 24 cookies perfect for sharing (or savoring solo!). Whether you're catering to gluten-free diets or simply looking for a cozy baked treat, these snickerdoodles are destined to become a go-to recipe in your kitchen.
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Recipe Information
Ingredients
- 2.5 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 0.5 teaspoon salt
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons ground cinnamon
- 0.25 cup granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt. Set aside.
In a large bowl, beat the butter and 1.5 cups of granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, combine the remaining 0.25 cup of granulated sugar with the ground cinnamon for the coating.
Using a tablespoon or small cookie scoop, portion dough and roll into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, about 2 inches apart.
Bake in the preheated oven for 9-10 minutes, or until the edges are set and the centers are slightly soft.
Remove from the oven and let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 632.8 g | 230% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 351.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 267 mg | 21% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
