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.
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
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.
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.
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
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Blessings, Laura xo