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Best Easy Gluten-Free Snickerdoodle Cookies

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The Best Easy 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 much as I do, you will LOVE this recipe!

Stack of Gluten-Free Snickerdoodle Cookies with Milk and Cinnamon Sticks

Full Disclosure: This perfect cookie might not last long on your counter. It’s a simple and delicious cookie recipe for home cooks. It’s also a classic and chewy cookie perfect for dunking!

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. 
Large Plate of Snickerdoodle Cookies

Ingredients for Gluten Free Snickerdoodles on a Board

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 and 1/2 tsp baking powder
  • ½ tsp baking soda 
  • ¼ tsp salt 
  • ¾ cup granulated sugar (150 g)

Cinnamon Sugar Mixture

  • ¼ cup granulated sugar 
  • 1 tbsp ground cinnamon

Plate of Snickerdoodles

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

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

  1. Preheat the oven to 375 F. Line 2 baking sheets with parchment paper and set aside. 
  2. Combine softened butter with ¾ cups of sugar in a large mixing bowl until light and crumbly. Add the egg and vanilla extract and mix until smooth.
  3. Mix the flour, baking powder, baking soda, and salt in a separate bowl.
  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 cups of sugar and one tablespoon of cinnamon in a small bowl. Scoop the dough with a 1-ounce cookie scoop and roll the Snickerdoodle cookie dough balls with your hands until 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. Press the cookie balls flat with the back of a measuring cup.
  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. 

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.
  • For best results, always use the “spoon and level” method when measuring gluten-free baking flour. 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 to ensure that all cookies are the same size and space them evenly apart so they don’t spread. Press cookie balls flat with the back of a measuring cup before baking.
  • 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.
Large Snickerdoodle Cookie with Milk

Frequently Asked Questions About Gluten-Free Snickerdoodles

What are snickerdoodles?

Snickerdoodles are a classic soft and chewy cinnamon sugar cookie. This Gluten-Free Snickerdoodle Cookie can be enjoyed year-round but is commonly seen around the Christmas Holidays when baking and warm spices are in full swing. They are a classic because they are easy to make and require minimal ingredients and a short baking time.
 

Can I store unbaked Snickerdoodle cookie dough?

Raw unbaked snickerdoodle cookie dough can be stored in an airtight container in the fridge for up to 4 days. 
 

Can I freeze these gluten-free snickerdoodles?

Yes! These cookies freeze well. Once baked and cooled, store the cookies in an airtight container or resealable freezer bag for up to 2 months. Remove them from the freezer and thaw at room temperature for 10 minutes to enjoy.
 

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!

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The BEST Delicious Gluten-Free Snickerdoodle Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.5 from 2 reviews

The BEST Delicious 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

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 and 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

For rolling –

Cinnamon Sugar Mixture

1/4 cup granulated sugar

1 tbsp ground cinnamon

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 mix 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, baking powder, 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. You can also mix by hand. 
  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 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. Press the cookie balls flat with the back of a measuring cup. 
  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. 

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. 

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.

  • For best results, always use the “spoon and level” method when measuring gluten-free baking flour. 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, placing them back in the fridge to chill for 20 minutes, and rolling 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. 

Did you make this recipe?

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9 Comments

  1. Followed recipe to a T. The outcome was the driest, most crumbly cookie. Good flavor but terrible texture. Not sure what went wrong or if this is not actually a chewy cookie

    1. Patty, Did you press the cookie balls flat with the back of a measuring cup before baking? I just made the recipe, and we tried placing the rolled balls on the baking tray and pressing them flat. The cookies do need to be pressed flat to bake perfectly! Happy Holidays!

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