Gluten-Free Classic Snickerdoodles
Soft, chewy, and delightfully coated in a cinnamon-sugar crust, these Gluten-Free Classic Snickerdoodles bring everyone’s favorite nostalgic cookie to your kitchen with a gluten-free twist! This recipe uses a gluten-free all-purpose flour blend to recreate the tender crumb of traditional snickerdoodles, while cream of tartar and a hint of vanilla extract deliver that signature tangy flavor. Each cookie is rolled in a perfectly spiced cinnamon-sugar mixture, adding a crisp exterior that contrasts beautifully with the soft, pillowy center. With just 20 minutes of prep time and 10 minutes to bake, these cookies are a quick and easy treat for any occasion, whether you’re serving them at a holiday gathering or satisfying a weeknight sweet tooth. Best of all, they taste so good, no one will even notice they’re gluten-free. Make a batch and let the irresistible aroma fill your home!
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Recipe Information
Ingredients
- 2.5 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1.5 teaspoons cream of tartar
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 0.25 cup granulated sugar (for rolling)
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, cream the softened butter with 1.5 cups of granulated sugar until light and fluffy, about 2-3 minutes, using a hand mixer or stand mixer.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. The dough will be soft but should hold together.
In a small bowl, combine 1 tablespoon of cinnamon with 0.25 cups of granulated sugar to create the cinnamon-sugar coating.
Use a tablespoon or cookie scoop to portion the dough, then roll each portion into balls using your hands.
Roll the dough balls in the cinnamon-sugar mixture until coated and place them on the prepared baking sheet, spaced about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops have a slight crackle.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
4317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2032 mg | 88% | |
| Total Carbohydrate | 625.8 g | 228% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 350.9 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 216 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1004 mg | 21% | |
*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.
