These Gluten Free Snickerdoodle Cookies are soft, chewy, and packed with the irresistible flavor of cinnamon and sugar.
If you’re a fan of classic Snickerdoodle cookies but need a gluten-free option, you’ll love this recipe!
Finding a gluten-free cookie recipe that doesn’t compromise on texture or flavor can be challenging, but these cookies hit the mark.
They’re made with a gluten-free flour blend that creates a soft and chewy texture, and the classic cinnamon-sugar coating gives them that perfect sweet-spicy balance.
For anyone with gluten allergies or sensitivities, this recipe allows you to enjoy the beloved Snickerdoodle flavor without worry.
How To Make Gluten Free Snickerdoodles
For this recipe, you will need unsalted butter (or vegan butter), sugar, egg, vanilla extract, salt, baking powder, gluten-free flour blend, and cinnamon.
Preheat your oven to 375°F. Grease or line two baking sheets with parchment paper.
In a large mixing bowl, beat the room-temperature butter and sugar until smooth and creamy. Add the egg and continue beating until the mixture is well combined and smooth. Then, mix in the vanilla extract, salt, and baking powder.
Gradually add the gluten-free flour blend to the butter mixture, stirring until everything is completely incorporated and forms a soft dough.
Combine the two tablespoons of sugar with 1 to 1 ½ teaspoons of cinnamon in a small bowl or a zip-top plastic bag. Mix or shake until well combined.
Scoop small balls of dough, about 1 inch in diameter, and drop them into the cinnamon-sugar mixture. Roll or shake the dough balls until they are entirely coated with the cinnamon-sugar mixture.
Place the coated dough balls onto the prepared baking sheets, spacing them at least 1 ½ inches apart. Use the bottom of a flat glass to flatten the dough balls to about 3/8 inch thick gently.
Bake the cookies for 8 minutes if you prefer softer cookies or up to 10 minutes for crispier cookies. Once baked, remove them from the oven and allow them to cool on the baking sheet until firm enough to transfer to a wire rack to cool completely.
Once thoroughly cooled, store any leftover cookies in an airtight container at room temperature for several days or freeze them for longer storage.
Substitutes and Variations
This recipe is versatile and can be easily adapted to meet different dietary needs or flavor preferences:
- Butter Substitutes: To make these cookies dairy-free, substitute the butter with dairy-free alternatives like vegan butter or coconut oil. Just make sure the butter substitute is at room temperature for easy mixing.
- Sugar Substitutes: If you’re looking to reduce the sugar content, you can substitute the granulated sugar with coconut sugar or a sugar alternative like monk fruit sweetener. Keep in mind this may alter the flavor and texture slightly.
- Gluten-Free Flour: You can use any gluten-free flour blend you prefer. For the best texture, use a blend that includes a binding agent like xanthan gum. If your blend doesn’t contain xanthan gum, you may want to add about 1/4 teaspoon to help with the texture.
- Egg-Free: For those who are egg-free, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or a commercial egg replacer. This might slightly alter the texture but will still yield delicious cookies.
Gluten-Free Snickerdoodles FAQ
Can I make these cookies dairy-free?
Yes! Simply substitute the butter with a dairy-free option like vegan butter or coconut oil.
How do I store these cookies?
These cookies can be stored at room temperature in an airtight container for up to 5 days. For longer storage, you can freeze them for up to 2 months. Just thaw them at room temperature before serving.
Why do my cookies spread too much?
If your cookies spread too much while baking, it could be due to the butter being too warm or the dough being over-mixed. Make sure your butter is at room temperature but not melted, and try refrigerating the dough for 30 minutes before baking to reduce spreading.
Can I make the dough ahead of time?
Yes! You can make the dough ahead of time and refrigerate it for up to 2 days before baking. Alternatively, you can freeze the dough balls after coating them in cinnamon sugar and bake them directly from frozen—just add a couple of minutes to the baking time.
Related Recipes:
- Coconut Brownies (Gluten Free)
- Gluten-Free Cinnamon Rolls (Cinnamon-y Goodness!)
- Almond Flour Sugar Cookies
Gluten-Free Snickerdoodle Cookies
These gluten-free Snickerdoodle cookies are the perfect blend of soft and chewy, with that signature cinnamon-sugar coating that makes Snickerdoodles so beloved.
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Total Time: 15 minutes
- Yield: 18 cookies 1x
- Category: dessert
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 8 tablespoons butter or vegan butter at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/3 cups gluten-free flour blend
- 2 tablespoons sugar (for the coating)
- 1 to 1 1/2 teaspoons cinnamon, to taste (for the coating)
Instructions
- Set your oven to 375°F. Grease two baking sheets or line them with parchment paper.
- In a large mixing bowl, beat together the room-temperature butter and sugar until smooth and creamy. Add the egg and continue beating until the mixture is well combined and smooth. Then, mix in the vanilla extract, salt, and baking powder.
- Gradually add the gluten-free flour blend to the butter mixture, stirring until everything is completely incorporated and forms a soft dough.
- In a small bowl, combine the two tablespoons of sugar with 1 to 1 ½ teaspoons of cinnamon. Mix or shake until well combined.
- Scoop small balls of dough, about 1 inch in diameter, and drop them into the cinnamon-sugar mixture. Roll or shake the dough balls until they are entirely coated with the cinnamon-sugar mixture.
- Place the coated dough balls onto the prepared baking sheets, spacing them at least 1 ½ inches apart. Use the bottom of a flat glass to flatten the dough balls to about 3/8 inch thick gently.
- Bake the cookies for 8 minutes if you prefer softer cookies or up to 10 minutes for crispier cookies. Once baked, remove them from the oven and allow them to cool on the baking sheet until firm enough to transfer to a wire rack to cool completely.
- Once fully cooled, store any leftover cookies in an airtight container at room temperature for several days or freeze them for longer storage.
Notes
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 110
Leave a Comment