Gluten Free Snickerdoodles
These gluten free snickerdoodles have that classic crunch you remember. They're sweet, tangy, and so easy to make.
Servings: 18 cookies
Equipment
- Hand or stand mixer
Ingredients
For the cookie dough
- 6 ½ tablespoons unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all purpose gluten-free flour blend (I like Better Batter here; click thru for appropriate blends)
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ⅛ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
For the cinnamon sugar mixture, for rolling
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.
- In a large bowl, place the butter, 3/4 cup granulated sugar, egg, and vanilla. Beat with a handheld mixer until light and fluffy.
- Add the flour, xanthan gum, salt, 3/4 teaspoon ground cinnamon, baking soda, and cream of tartar to the wet ingredients, mixing to combine after each addition.
- Divide the dough into 18 pieces of roughly equal size. Roll each piece of dough between your palms until it forms a ball, and then press into a disk.
- Combine the cinnamon and sugar for the rolling mixture in a small bowl. Toss each disk in the cinnamon-sugar mixture until it is well-coated. Allow the dough to sit for 5 minutes to absorb the coating.
- Roll each ball of dough in the cinnamon-sugar mixture once more, and arrange them about 2 inches apart on the lined baking sheets.
- 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 crisp around the edges (10 minutes).
- Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Originally published in 2011 (!). In 2017, photos, video, text all new; recipe largely unchanged; in 2022, text resources and some more photos added.