Soft, chewy, and rolled in a sparkly coat of cinnamon sugar, these Gluten-Free Snickerdoodles celebrate everything wonderful about classic comfort baking—now with a celiac-friendly twist. With a crisp exterior that leads to an irresistibly tender bite, each cookie brings together nostalgic flavor and bakery-quality texture, all without the gluten. These are the perfect treat to share with friends or to tuck away for a cozy afternoon pick-me-up!

Gluten-Free Snickerdoodles Recipe - Recipe Image

Ingredients You’ll Need

One of the secrets to truly delightful Gluten-Free Snickerdoodles is choosing the right ingredients. Each one has a special role to play in creating that signature soft center and crisp cinnamon crust, so pay attention to the details as you gather your supplies!

Gluten-free all-purpose flour (with xanthan gum): Ensures the cookies hold together and mimic that classic snickerdoodle chew, so double-check your blend includes xanthan gum.
Baking soda: Helps the cookies spread into those perfect rounds and elevates their lightness.
Cream of tartar: Adds signature tang and softness, setting snickerdoodles apart from ordinary sugar cookies.
Salt: Balances the sweetness and deepens all the flavors.
Cinnamon: Brings the warmth and familiar spice that makes these cookies so addictive.
Unsalted butter (softened): The heart of plush, tender cookies—be sure it’s at room temperature for easy creaming.
Granulated sugar: Adds sweetness and contributes to the snickerdoodle’s crisp edges.
Large egg: Binds the batter and lends just the right amount of richness.
Vanilla extract: Enhances aroma and rounds out the flavors beautifully.
Granulated sugar (for rolling): Creates that classic sparkly sugar crust.
Ground cinnamon (for rolling): Essential for the iconic cinnamon-sugar coat—don’t skimp on this final flourish!

How to Make Gluten-Free Snickerdoodles

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F and lining a baking sheet with parchment paper. This quick prep step not only ensures even baking but also makes sure your Gluten-Free Snickerdoodles will lift off the sheet perfectly golden with minimal mess.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, salt, and cinnamon. Blending these dry ingredients first keeps the leaveners and spices evenly distributed, which means every bite will be flavorful and light.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer (or a lot of elbow grease) to cream the softened butter with 3/4 cup of sugar. Keep going until the mixture is light and fluffy—this step is key for that melt-in-your-mouth texture snickerdoodles are famous for!

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until everything’s well combined and glossy. This will help your dough come together smoothly and enhances the lovely aromatic notes in your cookies.

Step 5: Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the creamed mixture. The dough should come together soft and cohesive, but not sticky—this balance is what makes Gluten-Free Snickerdoodles so dependable and delicious.

Step 6: Make the Cinnamon-Sugar Coating

Stir together the reserved 2 tablespoons of granulated sugar and 1 teaspoon cinnamon in a small bowl. This simple blend is what creates the cookies’ iconic flavor burst and snazzy, sparkly finish.

Step 7: Scoop and Roll

Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until they’re generously coated. This is the fun part that also helps seal in moisture and guarantee that enchanting cinnamon crunch.

Step 8: Bake to Perfect Softness

Place the dough balls onto your prepared baking sheet, leaving about 2 inches between each for a perfect spread. Bake for 9 to 11 minutes, just until the edges set and the centers are slightly soft. Don’t overbake; the magic of Gluten-Free Snickerdoodles is in their tenderness!

Step 9: Let Them Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This little wait ensures they finish setting up while staying beautifully soft and chewy. Now, get ready for that first irresistible bite!

How to Serve Gluten-Free Snickerdoodles

Garnishes

For a finishing touch, you can sprinkle a little extra cinnamon sugar over warm cookies right out of the oven. A light dusting of powdered sugar adds snowy charm, or consider a drizzle of melted white chocolate for a truly decadent bakery look.

Side Dishes

Pair your Gluten-Free Snickerdoodles with a frothy coffee, chai latte, or a glass of cold milk for the ultimate cozy snack. If you’re serving them for dessert, try a small scoop of vanilla ice cream or creamy Greek yogurt alongside for a sweet-tangy contrast.

Creative Ways to Present

Create a stunning cookie platter with your Gluten-Free Snickerdoodles nestled among chocolate chip or nutty cookies. Or, stack them tall in a pretty glass jar tied with a ribbon—perfect for gifting or a stylish buffet centerpiece. For parties, mini snickerdoodle ice cream sandwiches are always a hit!

Make Ahead and Storage

Storing Leftovers

Gluten-Free Snickerdoodles will stay pillowy-soft if kept in an airtight container at room temperature for up to four days. Place a slice of gluten-free bread in the container to help absorb excess moisture and keep the cookies at their chewy best.

Freezing

You can freeze both unbaked dough balls (already rolled in cinnamon sugar) or fully baked cookies. For dough, lay balls on a tray to freeze, then transfer to a zip-top bag for up to three months; bake straight from the freezer, adding an extra minute to the baking time. Baked cookies can be wrapped and frozen for up to two months—just let them thaw at room temperature before enjoying.

Reheating

If you love your cookies slightly warm, pop a cookie or two in the microwave for 5–10 seconds. For bigger batches, a few minutes in a 300°F oven revives their fresh-from-the-oven texture without drying them out.

FAQs

Are Gluten-Free Snickerdoodles safe for people with celiac disease?

Absolutely! As long as you use a certified gluten-free flour blend with xanthan gum, these cookies are safe for people with celiac disease. Always double-check labels to ensure all your ingredients are gluten-free and processed in allergy-safe facilities.

Can I make these dairy-free as well?

Yes, you can substitute the unsalted butter for a plant-based, dairy-free alternative like vegan butter. Make sure your substitute is meant for baking, as it will help maintain the same irresistible texture and flavor.

What’s the purpose of cream of tartar in this recipe?

Cream of tartar gives Gluten-Free Snickerdoodles their signature tang and helps the cookies rise while staying soft inside. It also plays a crucial role in the cookie’s texture, preventing crystallization for that classic chew.

Why do my snickerdoodles come out flat?

If your cookies are spreading too much, check that your gluten-free flour blend contains xanthan gum, use butter that’s just softened (not melted), and measure carefully. Also, ensure your baking soda and cream of tartar are fresh for proper lift.

Can I make the dough ahead of time?

Definitely! Prepare the dough, roll into balls, and coat with cinnamon sugar. Keep them covered in the fridge for up to 24 hours before baking, or freeze for later use. Chilling also gives them an even more pronounced flavor.

Final Thoughts

If you’re craving a nostalgic treat that just happens to be gluten-free, these Gluten-Free Snickerdoodles are sure to hit all the right notes. Whether you’re baking for loved ones or simply treating yourself, you’ll find these cookies remarkably easy and utterly irresistible. Give them a try—your kitchen will be filled with cinnamon-scented joy in no time!

Gluten-Free Snickerdoodles Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 25 minutes
Yield: 20 cookies 1x
Diet: Gluten-Free, Vegetarian

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Description

These Gluten-Free Snickerdoodles are a delightful twist on the classic cinnamon sugar cookie, perfect for those with gluten sensitivities but loved by everyone. Soft, chewy, and bursting with cinnamon flavor, these cookies are a must-try for any occasion.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon cinnamon

Wet Ingredients:

1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For Rolling:

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Prepare the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, salt, and cinnamon.
Cream the butter and sugar: In a separate large bowl, cream the softened butter and 3/4 cup sugar until light and fluffy.
Add wet ingredients: Beat in the egg and vanilla extract until well combined.
Combine the dough: Gradually mix in the dry ingredients to form a soft dough.
Prepare the cinnamon-sugar: In a small bowl, stir together the remaining 2 tablespoons of sugar and 1 teaspoon cinnamon.
Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, then coat each ball in the cinnamon-sugar mixture. Place on the baking sheet and bake for 9–11 minutes.
Cool and enjoy: Let the cookies cool on the sheet before transferring to a wire rack to cool completely.

Notes

Ensure your gluten-free flour blend contains xanthan gum for best results.
Store cookies in an airtight container for up to 4 days to maintain their soft and chewy texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American