Snickerdoodles
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I made us some cookies. I don’t care for the name, but I was outvoted. What’s in a name, anyway? This cookie by any other name would look and taste like … more »

I made us some cookies. I don’t care for the name, but I was outvotedWhat’s in a name, anyway? This cookie by any other name would look and taste like this, so it all comes out in the wash:

Over the years, I have gotten a fair number of requests from readers to share a good recipe for a gluten-free version of Snickerdoodles (I have to capitalize the name, or you might think that I think it’s a normal word and not a name). I have made them a few times in the past, but never quite got them where I wanted them. The dough was fine. Lovely, even. It was the baking of the dough that tripped me up.

This time, I was smart. See? Smart. I outsmarted whoever it was who conspired with whoever else it was who didn’t want me to nail this recipe. Someone with superhuman Jedi powers kept willing me to bake the whole mess of cookie dough in the exact same way for the whole batch, each time. So I only had one chance at a time to get it right, and then this superhuman Jedi made me finish what I started, the exact same way I started it. I was powerless over this force. So powerless was I, and so powerful this force, that it brought one single tear to my eye.

And then I just went on to other recipes.

But I’m back, baby, and I’m S-M-A-R-T. I broke the recipe up into different batches, none more than a dozen strong. And I baked them differently.

First, I made the balls of dough too round, like so.

And then the sugar burnt on the bottom before the cookie was baked through. Not good. So the next round was shaped a little flatter. First rolled round between my palms, and then a subtle squashing did the trick:
See? Two of them are so pleased with themselves, they’re sharing a brief moment of intimacy before going into the cinnamon-sugar showers. It’s sweet (ba-dum-bum). All kinds of touching going on in the cinnamon-sugar showers. Hey, this is a family show. Break it up!

Size and shape? Check. Onward to mastery of baking time and temperature. This batch was baked at the right temperature (375 degrees F), but for a couple of minutes shy of perfection:
They’re pretty, and crackled, but they’re just a smidgen too soft for my taste. If you like them that way, though, by all means bake them at 375 degrees F for 8 minutes flat. This next time was the charm. Just look at that crackle and pop:
Sweet success. *sigh* The cinnamon-sugar on the outside is kind of crunchy, and the inside is a bit chewy but almost cakey but smooth. Like an M&M. Except not really.

The trick is to get the cookies to crackle, but not to brown much at all. You want the color to come mostly from the cinnamon-sugar mixture. Okay, I want the color to come from the cinnamon-sugar mixture. If you prefer crispy Snickerdoodles, then I have decided I will not stand in your way. It’s a free country, after all.

Okay. I just looked back at the pictures, and I can see where you might think I had come down with a little touch of the … crazies. They look almost indistinguishable. But they are, in fact, distinguishable. I swear it. If we lived close enough, I’d have you come over and do a blind taste test. At that moment, you’d know. You’d know the way you know about a good melon.

Without further ado, I give you Gluten-free Snickerdoodles, just like the way you all seem to remember them, even though I have not one childhood memory of these little gems.

So what’s your childhood Snickerdoodle memory? I am in the market for a memory that I can pass off as my own. ;)

5.0 from 2 reviews
Snickerdoodles
By: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 42
 
Gluten-free cinnamon-sugar snickerdoodle cookies
Ingredients
  • 1 stick plus 5 tablespoons (13 tablespoons) unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 extra-large eggs
  • 2 teaspoons pure vanilla extract
  • 2½ cups all-purpose gluten-free flour (I use Better Batter)
  • 1½ teaspoons xanthan gum (omit if using Better Batter)
  • ¼ teaspoon kosher salt
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1½ tablespoons ground cinnamon combined with 3 tablespoons sugar for rolling
Instructions
  1. In a large bowl, beat the butter and 1½ cups sugar until light and fluffy. Beat in the eggs, one at a time, and the vanilla until well blended.
  2. Add the flour, xanthan gum, salt, 1½ teaspoons ground cinnamon, baking soda, and cream of tartar to the wet ingredients. Beat the batter well until it becomes thicker and a bit more elastic. It should be thick.
  3. Separate the dough into two portions, wrap each tightly in plastic wrap, and refrigerate until chilled firm (at least 1 hour or up to overnight).
  4. Once the dough is ready, preheat the oven to 375 degrees Fahrenheit. Line rimmed baking sheets with parchment paper and set them aside.
  5. Slice each portion of dough into 21 pieces of roughly equal size. Roll each of the 42 pieces of dough between your palms until it forms a ball, and then continue rolling to flatten the ball a bit into a disk. Toss each disk in the cinnamon-sugar mixture until it is well-coated. Place the balls of dough into the freezer for about 10 minutes, until firm again. Roll each ball of dough in the cinnamon-sugar mixture once more, and arrange them about 2 inches apart on the lined baking sheets.
  6. Place the rimmed baking sheets in the center of the preheated oven and bake for 8 to 10 minutes, or they are either pale but flat (8 minutes), or a tiny bit crisped around the edges (10 minutes). If you prefer them crispy, that'll take about 12 minutes.
  7. Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.

 

I love you. Don’t forget about me. Visit me often. Perhaps, pick up a copy of my cookbook for more recipes and wacky hi-jinks.

xoxo
Nicole

  • http://www.gingerlemongirl.com carrie @ gingerlemongirl.com

    I remember making these awesome cookies more times than I can count for my youth group on Sunday nights! LOVE snickerdoodles!! Yours are beautiful! These are also the first cookies that I remember learning how to make! :-)

    • Nicole

      Hi, Carrie,
      Youth group! That’s a blast from the past. I guess you’re all tripping down memory lane. I have ZERO memory of any particular cookie. I’m so deprived. ;)
      xoxo
      Nicole

  • Sarah Dean

    I can’t wait to try these when my BB flour comes today. I’ve never been a huge fan myself, but these are my husband’s absolute favorite cookie and I’d love to have a plate of them for him when he gets home from his current deployment.

    • Nicole

      Hi, Sarah,
      I didn’t know that your husband was deployed. So you’re going it alone for now, but baking and cooking up a storm! You’re superwoman. Thank you and your family for your sacrifice. I’m so glad they’re his favorite (too bad they’re not yours, but I guess you’ll take one for the team). :)
      xoxo
      Nicole

  • Valerie

    Yay!!!! I have been drooling over these since you put the picture up on Facebook. I swear Nicole, you make being gluten-free (and egg-free and dairy-free) worth living for. I think you are my new best friend! ;)

    • Nicole

      Hi, Valerie,
      We’re B.F.F. We are. Can I come over? Are you thanking your lucky stars that I don’t know where you live? If I came, I would come bearing cookies or something, fer sure. Don’t worry. I only have your first time. The fact that it is tattooed on my lower back is just a coincidence. ;)
      Enjoy the cookies – let us know how they turn out!
      xoxo
      Nicole

      • Valerie

        Oh, my gosh- you have me in tears laughing! I don’t really have a specific childhood memory attached to these cookies either, other than stealing the dough directly from the pan and being lovingly threatened with a wooden spoon. They were my favorite dough to eat raw- dunked in extra cinnamon and sugar after each bite! I am excited about them now because they aren’t a cookie that I feel I need to dunk into milk to make them complete (like a chocolate chip cookie, for instance.) It makes the whole “no cow’s milk” thing a little easier. I’m hopeful that I can restrain myself enough to actually get some of the dough into cookie form. I make no promises!

        • Nicole

          Hi, Valerie,
          That’s the beauty of being a grown-up. You could eat all the cookie dough raw, if you wanted, and there’s nothing anybody could do about it. :)
          xoxo
          Nicole

  • aseafish out of water

    I don’t have a memory to share, never had them as a child, though it sure seems most others have. The recipe looks great though, will have to try them soon.

    • Nicole

      Me either, aseafish. We can just both steal one from someone else. No one will know. I won’t tell.

      xoxo
      Nicole

  • Another Carrie

    I cannot wait to try these! May have to stop by the store tonight to pick up the ingredients (running out of flour anyway ). We are supposed to bring something for the end of semester class party on Wednesday and I think these will fit the bill perfectly!

    • Nicole

      That’s great, Carrie. These are a real crowd pleaser!
      xoxo
      Nicole

  • Linda

    What? Your mama didn’t make you snickerdoodles when you were a young-un? I woulda if you had been my kid.

    • Nicole

      Hi, Linda,
      Nope. It’s never too late, though. Feel free to make them for me any time!
      xoxo
      Nicole

      • Anonymous

        You never know–I keep hearing from S.F. friends to get out there for a visit.

        • Anonymous

          You never know–I keep hearing from S.F. friends to get out there for a visit.
          oops–that’s me (Linda). Don’t know how to get my name added to a Reply…will noodle around some more here…

          • Nicole

            Hi, Linda,
            I’m in NY! I wish I lived in San Francisco – or anywhere in California for that matter. :)
            xo
            Nicole

  • Cam Milleson

    I love you, too. If someone asked me what I miss most in the past 3 years of gf-ness, it would hands down be Snickerdoodles. In fact, it is a holiday tradition in my family, and each year, my mother-in-law continues to bake them for the family. Last year, I actually cried once I caught a whiff. Ha! I’ll show them! Next year the best Snickerdoodles will be mine… I mean, yours. Well, you get the idea! Thanks again!

    • Nicole

      Hi, Cam,
      It’s settled then. We’re B.F.F. ;)
      That is what it is all about – sticking it to people who eat gluten! Seriously, though, there is zero zip nada nothin’ you can’t have … except gluten. And your cooking can and should be the envy of everyone else. My heart breaks when I think about your crying at a whiff of Snickerdoodles. I HATE that feeling, and it is my purpose to make sure that never happens to anyone ever again. Even people who never actually bake anything GF should rest assured that they can if they want to. The sense of possibility is what keeps away the heartbreak.
      Anything else you’re dying to have – maybe your #2? I’m always looking for inspiration….
      Thank you so much for posting. I really appreciate your thoughts.
      xoxo
      Nicole

  • Pingback: Weekly Gluten-Free Round Up – May 15, 2011

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  • Janet Slater on Facebook

    These look awesome Nicole! Thanks so much :D!

  • Peggy Ford on Facebook

    Love love Snickerdoodies…got to try these…maybe make them for our Friday night quilting group this week!

  • Liz S.

    I’m like you…I did not grow up eating Snickerdoodles.  My husband, on the other hand, did.  He is not GF and he is incredibly supportive of my choice to go GF.  There are some recipes and products that I have made that he enjoys although there are many times that he tries something and says “give me my gluten.”  :) 

    I made these cookies yesterday.  Followed your recipe precisely (used Better Batter flour and refrigerated overnight)… and they are wonderful.  More importantly…my husband loves them!   

    BTW…love your website and cookbook…thank you!!!!!!!!

    PS  Going to order your new cookbook today

    • http://glutenfreeonashoestring.com/ Nicole

      Cheers to satisfying your husband’s nostalgia, Liz! Thank you for your support with the cookbooks. It means a lot to me!
      xoxo Nicole

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/snickerdoodles/
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