Ultimate Gluten-Free Snickerdoodle Cookie Recipe

This Ultimate Gluten-Free Snickerdoodle Cookie Recipe is everything you love about this classic Snickerdoodle cookie, except without the gluten. These cinnamon-coated sugar cookies are sweet, soft, and made with only a few simple ingredients. If you love Snickerdoodles as I do, you will LOVE this recipe! It’s a simple and delicious cookie recipe for home cooks.  This is also the perfect cookie to bring to Fall Soccer Games.

Full Disclosure: This perfect cookie might not last long on your counter. 

WHY YOU’LL LOVE THIS SNICKERDOODLE RECIPE

Snickerdoodles are a classic cookie that is delicious year-round!

• It has a buttery vanilla flavor!
• Kids and adults love Snickerdoodles!
• It will be a staple in your gluten-free cookie recipe share. 
• It’s chewy, soft, and dunkable!
• These gluten-free snickerdoodles require a simple ingredient list, most of which you probably already have in your pantry.
• These cookies have all the classic cinnamony snickerdoodle flavor without gluten!
• The dough and the cookies freeze so well, so this is an easy make-ahead recipe!
• It’s a perfect cookie for the holiday season. 

Gluten-Free Snickerdoodle Recipe Ingredients  

¾ cup granulated sugar (150 g)

½ cup unsalted butter, softened

1 egg 

1 tsp vanilla extract

1 ¾ cups gluten-free all-purpose flour (245 g)

1 tsp cream of tartar 

½ tsp baking soda 

¼ tsp salt 

For rolling – 

Cinnamon Sugar Mixture

¼ cup granulated sugar 

1 tbsp ground cinnamon

How to Make GF Snickerdoodle Cookies – (Step-by-Step)

Here are some quick visual instructions. The recipe will be in the Recipe Card at the bottom of the post.

Recipe Instructions

1. Preheat the oven to 375 F. Line 2 baking sheets with parchment paper and set aside. 
2. In a large mixing bowl, combine softened butter with ¾ cup of sugar and cream until it appears light and crumbly. Add egg and vanilla extract and mix until smooth.
3. In a separate bowl, mix the flour, cream of tartar, baking soda, and salt.
4. Pour the dry ingredients into the bowl with the wet ingredients and beat together with a hand mixer or stand mixer. Mix until there are no lumps or streaks but avoid over-mixing.
5. Mix ¼ cup of sugar and one tablespoon of cinnamon in a small bowl. Using a 1-ounce cookie scoop, scoop the dough and roll the Snickerdoodle cookie dough balls with your hands until it is smooth and round. Then roll the dough balls in the cinnamon sugar mixture and place them on the baking sheets with about 2 inches between each cookie (they will spread!). Work in batches if needed to allow enough room for the cookies to spread.
6. Place the cookies in the preheated oven and bake for 7-10 minutes. For crispy on the outside and chewy on the center cookies, pull them out when the edges are formed, but they still look slightly underbaked and puffy because they will set as they cool on the pan or wire rack. (for my oven, 8 minutes was perfect). Allow them to cool on the pan for at least 5 minutes before transferring to a cooling rack with a spatula. Let the cookies cool on the baking sheet if you are not working in batches. 

Ingredient Notes and Possible Substitutions

Gluten-Free 1:1 All-Purpose Flour – I used Bob’s Red Mill gluten-free 1:1 baking flour. You can use another gluten-free flour blend but select 1:1 all-purpose baking flour and expect slight variations based on brand.

Butter – I tested a dairy-free butter alternative in this recipe and didn’t have much success because of the lower melting point. Feel free to experiment with dairy-free options with a melting point close to butter but expect varying results. Coconut oil will not likely work as a substitute. 

Vanilla Extract – I’m an advocate for using pure vanilla extract. It makes a difference. 

Cream of Tartar – Cream of tartar is powdered tartaric acid. An acidic component stabilizes egg whites, making them light and fluffy and adding tanginess to baked goods. Paired with baking soda, it helps baked goods rise. Because the baking powder is made from a 2:1 combination of cream of tartar to baking soda, you should be able to substitute the cream of tartar and baking soda in the recipe for 1 ½ teaspoons of baking powder.

Gluten-Free Snickerdoodles: Tips and Tricks

• If the dough is very soft after mixing the ingredients, place it in the fridge to chill for about 30 minutes before rolling it into balls. This can happen if your house is warmer than 70 degrees F and your butter is softer than room temperature. Chilling will help the cookies cook evenly and have more of a uniform look.
• Always use the “spoon and level” method when measuring gluten-free baking flour for best results. A kitchen scale is another great way to ensure you get the right amount, but make sure your scale is calibrated for accuracy!
• Use a 1-ounce cookie scoop so that all cookies are the same size, and you can space them equal distances apart so they don’t spread into one another.
• To get a nice crackly exterior, try coating the cookie dough balls in cinnamon sugar, place them back in the fridge to chill for 20 minutes, and then roll in cinnamon sugar again. 
• For crispy cookies, bake for about 9-10 minutes. For crisp edges but a chewy center, bake for about 8 minutes.
• Crispy cookies can be used to make tasty Snickerdoodle ice cream sandwiches! Allow vanilla ice cream to soften for about 15 minutes, then scoop a hearty scoop onto the flat part of one of the cooled snickerdoodles. Sandwich the ice cream with another cookie and then place on a parchment paper lined baking sheet and place in the freezer for about 20 minutes to firm up.

Frequently Asked Questions

Other Recipes You Might Enjoy

Ultimate Gluten-Free Oatmeal Chocolate Chip Cookie – Chewy, Soft and Dunkable!

Chunky Gluten-Free Peanut Butter Granola – This recipe stores well and is excellent for travel. Kids LOVE IT!

Thanks for stopping by! If you make a recipe and love it, we appreciate your 5-Star Review. Happy Cooking!

Ultimate Gluten-Free Snickerdoodle Cookie Recipe

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5 from 1 review

This Ultimate Gluten-Free Snickerdoodle Cookie Recipe is everything you love about this classic cookie, except without the gluten. These cinnamon-coated sugar cookies are sweet, soft, and made with only a few simple ingredients. 

 

If you love Snickerdoodles as I do, you will LOVE this recipe! It’s simple, easy, and delicious, perfect for busy people and home coo

• Author: Sherie Friedlander
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 20 Cookies 1x
• Category: Desserts
• Method: Bake
• Cuisine: Dessert
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Gluten-Free Snickerdoodle Recipe Ingredients

3/4 cup granulated sugar (150 g)

1/2 cup unsalted butter, softened

1 egg

1 tsp vanilla extract

1 3/4 cups gluten-free all-purpose flour (245 g)

1 tsp cream of tartar

1/2 tsp baking soda

1/4 tsp salt

For rolling –

Cinnamon Sugar Mixture

1/4 cup granulated sugar

1 tbsp ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Recipe Instructions

1. Preheat the oven to 375 F. Line 2 baking sheets with parchment paper and set aside. 
2. In a large mixing bowl, combine softened butter with ¾ cup of sugar and cream together until it appears light and crumbly. Add egg and vanilla extract and mix until smooth.
3. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt.
4. Pour the dry ingredients into the bowl with the wet ingredients and beat together with a hand mixer or stand mixer. Mix until there are no lumps or streaks but avoid over-mixing.
5. In a small bowl, mix together ¼ cup of sugar and 1 tablespoon of cinnamon. Using a 1-ounce cookie scoop, scoop the dough and roll the snickerdoodle cookie dough balls with your hands until it is smooth and round. Then roll the dough balls in the cinnamon sugar mixture and place them on the baking sheets with about 2 inches between each cookie (they will spread!). Work in batches if needed to allow for enough room for the cookies to spread.
6. Place the cookies in the preheated oven and bake for 7-10 minutes. For crispy on the outside and chewy on the center cookies, pull them out when the edges are formed but they still look slightly underbaked and puffy because they will set as they cool on the pan or wire rack. (for my oven, 8 minutes was perfect). Allow them to cool on the pan for at least 5 minutes before transferring to a cooling rack with a spatula. If you are not working in batches, you can let the cookies cool on the baking sheet. 

Notes

Ingredient Notes & Possible Substitutions

• Gluten-Free 1:1 All-Purpose Flour – I used Bob’s Red Mill gluten-free 1:1 baking flour. You can use another gluten-free flour blend but select 1:1 all-purpose baking flour and expect slight variations based on brand. 
• Butter – I tested a dairy-free butter alternative in this recipe and didn’t have much success because of the lower melting point. Feel free to experiment with dairy-free options with a melting point close to butter but expect varying results. Coconut oil will not likely work as a substitute.  
• Vanilla Extract – I’m an advocate for using pure vanilla extract. It makes a difference. 
• Cream of Tartar – Cream of tartar is powdered tartaric acid. An acidic component stabilizes egg whites, making them light and fluffy and adding tanginess to baked goods. Paired with baking soda, it helps baked goods rise. Because the baking powder is made from a 2:1 combination of cream of tartar to baking soda, you should be able to substitute the cream of tartar and baking soda in the recipe for 1 ½ teaspoons of baking powder.

RECIPE TIPS AND TRICKS 

 If the dough is very soft after mixing the ingredients, place it in the fridge to chill for about 30 minutes before rolling it into balls. This can happen if your house is warmer than 70 degrees F and your butter is softer than room temperature. Chilling will help the cookies cook evenly and have more of a uniform look.

• Always use the “spoon and level” method when measuring gluten-free baking flour for best results. A kitchen scale is another great way to ensure you get the right amount, but make sure your scale is calibrated for accuracy!
• Use a cookie scoop so that all cookies are the same size, and you can space them equal distances apart so they don’t spread into one other.
• To get a nice crackly exterior, try coating the cookie dough balls in cinnamon sugar,, place them back in the fridge to chill for 20 minutes, then roll them in cinnamon sugar again. 
• For crispy cookies, bake for about 9-10 minutes. For crisp edges but a chewy center, bake for about 8 minutes.
• Crispy cookies can be used to make tasty Snickerdoodle ice cream sandwiches! Allow vanilla ice cream to soften for about 15 minutes, then scoop a hearty scoop onto the flat part of one of the cooled snickerdoodles. Sandwich the ice cream with another cookie and then place on a parchment paper lined baking sheet and place in the freezer for about 20 minutes to firm up. 

Keywords: Gluten-Free, Gluten-Free Cookies, Gluten-Free Snickerdoodles, Snickerdoodle Cookie Recipe