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.
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
- Preheat your oven to 400 degrees Fahrenheit.
- Prepare your baking sheets with baking mats (paid Amazon link), 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.
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
Best Gluten-Free Snickerdoodle Cookies
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
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Blessings, Laura xo
