Snickerdoodles were one of those cookies I really missed when I switched to gluten free baking. That soft, slightly tangy center with the cinnamon sugar coating – it’s hard to beat.
So I spent some time working on a gluten free version that actually lives up to the original. And honestly, these turned out even better than I expected.
These gluten free soft snickerdoodle cookies are thick, chewy in the middle, and coated in the classic cinnamon sugar combo. They taste just like the traditional version.
The recipe is simple and uses ingredients you probably already have at home. No weird substitutes or hard to find items.
Whether you’re baking for yourself or sharing with friends, nobody will even notice these are gluten free. They’re that good.
Why You’ll Love This Recipe
They Stay Soft and Chewy – These snickerdoodle cookies come out perfectly soft, which is something that can be really hard to achieve with gluten free baking. No dry or crumbly cookies here.
Classic Cinnamon Sugar Coating – Every cookie gets rolled in a sweet cinnamon-sugar mixture before baking, so you get that iconic snickerdoodle flavor and a slightly crackly, sparkly top that looks amazing.
You Won’t Believe They’re Gluten Free – These taste just like traditional snickerdoodles from a bakery. Nobody will be able to tell the difference, which makes them perfect for sharing with friends and family who eat gluten.
Simple Pantry Ingredients – You only need basic baking staples like butter, sugar, eggs, and gluten free all-purpose flour. There are no weird or hard-to-find ingredients on this list.
Ingredients
For the Dough
- 2 1/4 cups Gluten Free All-Purpose Flour
- 2 tsp Cream Of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Softened Butter
- 1 1/2 cups Granulated Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
For the Topping
- 1/4 cup Granulated Sugar
- 1 tbsp Ground Cinnamon
How to Make
Step 1
Preheat the oven to 375 degrees fahrenheit and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the gluten free all-purpose flour, cream of tartar, baking soda, and salt.
Step 3
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
Step 4
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Step 5
In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Roll the dough into 1.5-inch balls, then roll each ball generously in the cinnamon-sugar mixture.
Step 6
Place the balls on the baking sheet 2 inches apart. Bake for 10 to 12 minutes until the edges are set. Let cool on the pan for 5 minutes before transferring to a wire rack.
Helpful Tips
Get Your Butter to the Right Temperature
Your butter needs to be softened but not melty. The best way to do this is to leave it on the counter for about 30 to 45 minutes before you start baking.
You should be able to press your finger into it and leave a dent without it feeling mushy or greasy. If it’s too soft or melted, your cookies will spread way too thin in the oven and won’t stay thick and puffy.
If you forgot to take it out ahead of time, cut it into small cubes and let it sit for about 15 minutes. That speeds things up without overdoing it.
Use the Right Gluten Free Flour
Not all gluten free flours work the same in cookies. You want a gluten free all-purpose flour blend that already contains xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. The xanthan gum is what helps hold everything together since there’s no gluten doing that job.
If your flour blend doesn’t have xanthan gum in it, your cookies will crumble apart and won’t hold their shape. Check the ingredients list on the bag before you start.
Don’t Skip the Cream of Tartar
Cream of tartar is what makes a snickerdoodle a snickerdoodle. It gives the cookie that slightly tangy flavor that sets it apart from a regular sugar cookie rolled in cinnamon sugar.
It also works with the baking soda to help the cookies puff up in the oven. Without it, your cookies will taste flat and won’t get that soft, pillowy texture you’re going for.
You can usually find cream of tartar in the spice aisle at any grocery store. It lasts a long time, so it’s worth picking up.
You Might Also Like
- Gluten Free Chocolate Chip Cookies
- Gluten Free Soft Baked Funfetti Cookies
- Gluten Free Cinnamon Sugar Donut Muffins
- Gluten Free Churro Bites
Frequently Asked Questions
What gluten free flour works best for these snickerdoodle cookies?
A good quality gluten free all-purpose flour blend that contains xanthan gum works best here. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure are popular choices that give great results.
If your flour blend doesn’t already include xanthan gum, you’ll want to add about 1 teaspoon to help bind the dough and keep the cookies from crumbling apart.
Gluten Free Soft Snickerdoodle Cookies
Ingredients
For the Dough
- 2 1/4 cups Gluten Free All-Purpose Flour
- 2 tsp Cream Of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Softened Butter
- 1 1/2 cups Granulated Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
For the Topping
- 1/4 cup Granulated Sugar
- 1 tbsp Ground Cinnamon
Instructions
- Preheat the oven to 375 degrees fahrenheit and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten free all-purpose flour, cream of tartar, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Roll the dough into 1.5-inch balls, then roll each ball generously in the cinnamon-sugar mixture.
- Place the balls on the baking sheet 2 inches apart. Bake for 10 to 12 minutes until the edges are set. Let cool on the pan for 5 minutes before transferring to a wire rack.