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Best Gluten-Free Snickerdoodle Cookies

Published by Laura Kersting on December 6, 2021
Categories
  • Desserts
  • Holiday
  • Recipes
Tags
  • Christmas
  • Christmas baking
  • Christmas cookies
  • Dairy-Free
  • Gluten-Free
  • holiday
  • homemade
  • snickerdoodles
gluten-free snickerdoodles, featured image
Affiliate Disclosure Statement: As an affiliate partner with Thrive Market, and an Amazon Associate, I earn from qualifying purchases. Some of the links in this post are affiliate links, which means that I will earn a commission if you choose to make a purchase. I only recommend products I have tried and use.

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Post updated December 6, 2021

Original Recipe Posted December 8, 2020

Crispy on the outside, chewy on the inside, and full of cinnamon flavor, these gluten-free snickerdoodle cookies are the best holiday treat.

Best Gluten-Free Snickerdoodle Cookies

If you're looking for the best gluten-free snickerdoodle cookies, then look no further. These cookies are my daughter's favorite. We make them every year at Christmas. This recipe is a take on the classic snickerdoodle cookie. I add my homemade cinnamon baking chips to this recipe for that extra burst of cinnamon flavor. Combining the warmth of extra cinnamon, with the sweetness of the browned sugar topping creates a decadent holiday treat.

Ingredients

Gluten-free flour: Try my Simple Gluten-Free Flour Blend. I also recommend Bob’s Red Mill Gluten Free 1-to-1 baking flour, King Arthur Gluten-Free All-Purpose Flour, or Krusteaz Gluten-Free All-Purpose Flour.

Xanthan Gum: Omit if your flour blend already contains this ingredient.

Cream of Tartar

Baking Soda

Salt

Vanilla Extract

Eggs

Granulated Sugar

Shortening: I use Spectrum Organic Vegetable Oil. It is made from palm oil so it's soy and dairy-free.

Cinnamon Baking Chips: See my recipe.

Ground Cinnamon

How to Make Gluten-Free, Dairy-Free Snickerdoodles

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Prepare your baking sheets with baking mats (paid Amazon link), or cover with parchment paper.
  3. Measure the flour, and scoop into the sifter and then sift the flour into a large mixing bowl.
  4. Add the xanthan gum to the sifted flour (omit this step if your flour blend already contains this).
  5. Add the baking soda, salt, cream of tartar, and vanilla extract.
  6. In a separate small mixing bowl, whisk the eggs until slightly frothy, then set aside.
  7. Add the sugar, shortening, and cinnamon baking chips to the stand mixer bowl.
  8. Using the stand mixer, mix the sugar, shortening, and cinnamon baking chips together.
  9. Add the beaten eggs to the batter and mix until blended.
  10. Add the flour mixture to the batter and mix until blended thoroughly.
  11. Remove the dough from the bowl and place it on a sheet of plastic wrap.
  12. Wrap the dough in the plastic wrap and place in the refrigerator for 30 minutes to 1 hour.
  13. While the dough is chilling, in a small bowl, mix together the extra sugar and cinnamon.
  14. Remove the dough from the refrigerator, unwrap it and scoop 1 tablespoon portions.
  15. Form each portion of dough into a small ball, and then roll each cookie into the cinnamon-sugar mixture.
  16. Place each cookie on the baking sheet.
  17. Lightly press each cookie with a small fork.
  18. Place the cookies in the oven and bake for 8-10 minutes.
  19. Remove the cookies from the oven and cool on a wire rack for about 5-10 minutes before storing.
  20. Store in an airtight container for up to 1 week or in the freezer for up to 3 months.
gluten-free snickerdoodles, recipe step 1 sift flour
gluten-free snickerdoodles, recipe step 2 add other ingredients to flour
gluten-free snickerdoodles, recipe step 3 whisk eggs

gluten-free snickerdoodles, recipe step 4 add other ingredients to mixing bowl
gluten-free snickerdoodles, recipe step 5 add eggs to mixing bowl
gluten-free snickerdoodles, recipe step 6 add flour to mixing bowl

gluten-free snickerdoodles, recipe step 8 wrap dough in plastic wrap
gluten-free snickerdoodles, recipe step 9 form dough into balls
gluten-free snickerdoodles, recipe step 10 mix sugar and cinnamon

gluten-free snickerdoodles, recipe step 11 roll cookies in cinnamon-sugar
gluten-free snickerdoodles, recipe step 12 flatten cookies with fork

Should Gluten-Free Snickerdoodles be Soft or Crunchy?

The texture should be soft, yet crispy. Gluten-free snickerdoodle cookies are best when they are soft and chewy on the inside, and crispy on the outside. To achieve this soft, yet crispy texture make sure you use softened butter or shortening in your recipe.

Snickerdoodles Without Cream of Tartar

Snickerdoodle cookie recipes call for cream of tartar. Cream of tartar is used in baking to activate the baking soda and prevent the sugar from crystallizing. If you don’t have cream of tartar on hand you can make these simple substitutions.

  • Substitute 2 teaspoons of baking powder in your recipe, and eliminate the cream of tartar and baking soda.
  • Use an equal amount of lemon juice for the cream of tartar in your recipe.
  • Try white vinegar as a substitute, using an equal amount for the cream of tartar.

NOTE: White vinegar may alter the taste of your recipe, especially in cakes.

Also, remember your snickerdoodles made without cream tartar may taste different with a substitution because the cream of tartar gives these cookies their classic flavor.

If you like this recipe try my Gluten-Free Sugar Cookie Recipe with Dairy-Free Royal Icing

gluten-free snickerdoodles, featured image
Print Pin

Best Gluten-Free Snickerdoodle Cookies

Crispy on the outside, chewy on the inside, and full of cinnamon flavor, these gluten-free snickerdoodle cookies are the best holiday treat.
Course Dessert, Holiday
Cuisine American
Keyword Christmas, Christmas baking, Christmas cookies, dairy-free, gluten-free, Holiday, homemade, snickedoodles
Prep Time 20 minutes
Cook Time 10 minutes
Chill dough in refrigerator 1 hour
Total Time 1 hour 30 minutes
Servings 4 Dozen medium-sized cookies
Calories 60kcal
Author Laura Kersting

Equipment

  • Stand mixer
  • mixing bowls
  • Baking sheets
  • Baking mats or parchment paper
  • Measuring cups
  • Measuring spoons
  • Sifter
  • whisk
  • Plastic wrap
  • Cooling rack

Ingredients

  • 2 3/4 cups Gluten-free flour blend Sifted.
  • 1 teaspoon Xanthan Gum  Omit if your flour blend already contains this.
  • 2 teaspoons Cream of Tartar See note above for substitutions.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/2   teaspoons Vanilla Extract
  • 2 large Eggs beaten with a whisk
  • 1 1/2  cups Granulated Sugar + 3 Tablespoons  3 Tbsp are for the cinnamon-sugar mixture.
  • 1/2 cup Shortening See notes above for dairyand soy-free option.
  • 1/4 cup Cinnamon Baking Chips
  • 2 Tbsp Ground cinnamon For the cinnamon-sugar mixture.

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Prepare your baking sheets with baking mats, or cover with parchment paper.
  • Measure the flour, and scoop into the sifter and then sift the flour into a large mixing bowl.
  • Add the xanthan gum to the sifted flour (omit this step if your flour blend already contains this).
  • Add the baking soda, salt, cream of tartar, and vanilla extract.
  • In a separate small mixing bowl, whisk the eggs until slightly frothy, then set aside.
  • Add the sugar, shortening, and cinnamon baking chips to the stand mixer bowl.
  • Using the stand mixer, mix the sugar, shortening, and cinnamon baking chips together.
  • Add the beaten eggs to the batter and mix until blended.
  • Add the flour mixture to the batter and mix until blended thoroughly.
  • Remove the dough from the bowl and place it on a sheet of plastic wrap.
  • Wrap the dough in the plastic wrap and place in the refrigerator for 30 minutes to 1 hour.
  • While the dough is chilling, in a small bowl, mix together the extra sugar and cinnamon.
  • Remove the dough from the refrigerator, unwrap it and scoop 1 tablespoon portions.
  • Form each portion of dough into a small ball, and then roll each cookie into the cinnamon-sugar mixture.
  • Place each cookie on the baking sheet.
  • Lightly press each cookie with a small fork.
  • Place the cookies in the oven and bake for 8-10 minutes.
  • Remove the cookies from the oven and cool on a wire rack for about 5-10 minutes before storing.
  • Store in an airtight container for up to 1 week or in the freezer for up to 3 months.

Notes

Calories are based on 1 medium-sized cookie.
Calories are approximate and based on the exact ingredients/brands I used when making this recipe. Check your ingredient's nutrition labels. 
 
Use my other recipes for these cookies.
 Simple Gluten-Free Flour Blend
Cinnamon Baking Chips
 
To make these cookies dairy-free I use Spectrum Organic Vegetable Oil Shortening.

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Blessings, Laura xo

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Hi there and welcome. My name is Laura, and here is where I share my journey with allergies and healing. I have devoted my time to cooking allergy-friendly meals that my whole family can enjoy. Now I want to share them with you. After quite a hard journey, I am finally back to simple; and it is so beautiful. Thank you for joining me on this new journey as we heal together.

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