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.

Best Easy Gluten-Free Snickerdoodle Cookies

Name: The BEST Delicious Gluten-Free Snickerdoodle Cookie Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Dessert
Ingredients: 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; For rolling –; Cinnamon Sugar Mixture; ¼ cup granulated sugar; 1 tbsp ground cinnamon

The BEST Delicious Gluten-Free Snickerdoodle Cookie Recipe

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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

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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

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Instructions

Recipe Instructions

Preheat the oven to 375 F. Line 2 baking sheets with parchment paper and set aside.
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.
In a separate bowl, mix together the flour, baking powder, baking soda and salt.
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.
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.
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.

Find it online: https://delectablefoodlife.com/ultimate-gluten-free-snickerdoodle-cookie-recipe/