Gluten Free Snickerdoodles
Soft, chewy, and delightfully spiced, these Gluten-Free Snickerdoodles deliver all the classic cinnamon-sugar flavor you love in a cookie that's perfect for gluten-free eaters. Made with a simple pantry-friendly gluten-free flour blend, a touch of cream of tartar for that signature tang, and a buttery, melt-in-your-mouth texture, these cookies are irresistibly good. Each dough ball is rolled in a sweet cinnamon-sugar coating, creating a golden, crackly exterior that pairs beautifully with the tender center. With just 15 minutes of prep time and a quick bake, this easy recipe makes 24 cookies ideal for sharing—or savoring all on your own! Perfect for holiday baking, gluten-free dessert lovers, or anyone craving a nostalgic treat, these snickerdoodles are a must-try addition to your cookie repertoire.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour blend
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Ground cinnamon (for coating)
- 2 tablespoons Granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour blend, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
In a small bowl, mix the cinnamon and granulated sugar for the coating.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are set and the centers look slightly puffy. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the Snickerdoodles in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
4229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 600.1 g | 218% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 326.4 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 190 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1249 mg | 27% | |
*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.
