For best results, use a high-quality gluten-free all-purpose flour blend that contains xanthan gum. This helps to bind the ingredients and create a texture similar to traditional snickerdoodles. Don't overmix the dough! Overmixing can develop the gluten (even in gluten-free flour), leading to tough cookies. If your dough is too soft to roll, chill it in the refrigerator for 15-20 minutes before shaping into balls. For a slightly tangier flavor, add 1/4 teaspoon of cream of tartar to the dry ingredients. Store cooled cookies in an airtight container at room temperature for up to 3 days.
Simple Gluten-Free Snickerdoodle Cookies
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PREP TIME15 mins
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COOK TIME12 mins
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TOTAL TIME30 mins
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SERVING24 People
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VIEWS85
Experience the nostalgic warmth of snickerdoodles, reimagined for gluten-free indulgence. These cookies boast a delicate, melt-in-your-mouth interior and a satisfyingly crisp exterior, all enveloped in a comforting cinnamon-sugar embrace.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol18 mg
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Fiber1 g
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Protein1 g
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Saturated Fat3 g
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Sodium88 mg
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Sugar9 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release and cleanup. (5 minutes)
02 Step
Recipe View 3 mins In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda. This ensures even distribution of the leavening agents. (3 minutes)
03 Step
Recipe View 5 mins In a separate, large bowl, cream together the softened butter and 3/4 cup of the granulated sugar using an electric mixer on medium speed until light and fluffy. This should take about 2-3 minutes. Beat in the egg until fully incorporated. (5 minutes)
04 Step
Recipe View 2 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. (2 minutes)
05 Step
Recipe View 1 mins In a small bowl, combine the remaining 1/4 cup of granulated sugar with the ground cinnamon. (1 minute)
06 Step
Recipe View 10 mins Roll the cookie dough into 1 1/2-inch balls. Then, gently roll each ball in the cinnamon-sugar mixture, ensuring they are evenly coated. Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. (10 minutes)
07 Step
Recipe View 15 mins Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the centers are set. (15 minutes)
08 Step
Recipe View 2 mins Let the cookies cool on the baking sheets for 1-2 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. (2 minutes)
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Please Rate
Era Klein
May 9, 2025A little too sweet for my taste, I would reduce the sugar slightly next time.
Raegan Gerlach
Mar 6, 2025Super easy to make and they came out perfectly. My kids loved them!
Fredrick Satterfield
Dec 1, 2024The texture was spot on! You would never guess they were gluten-free.
Jameson Beer
Nov 15, 2024I added a touch of almond extract and it was delicious!
Arch Wiegand
Oct 21, 2024These were amazing! My gluten-free friends were so happy to finally have a snickerdoodle they could enjoy.