Gluten Free Snickerdoodles Recipe
These sweet and tangy gluten free snickerdoodles are soft and chewy. Learn the secret to a cinnamon-sugar cookie crust that always crackles!
Servings: 12 cookies
Equipment
- Hand or stand mixer
Ingredients
For the cookie dough
- 1 ¼ cups all purpose gluten-free flour blend (See Recipe Notes)
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ⅛ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 8 tablespoons unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 egg at room temperature
- 1 teaspoon pure vanilla extract
For rolling
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Make the cookie dough
- In a small bowl, whisk together the flour, xanthan gum, salt, 3/4 teaspoon ground cinnamon, baking soda, and cream of tartar.
- In a separate large mixing bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, place the butter, and 3/4 cup granulated sugar. Beat at medium-high speed until light and fluffy (about 4 minutes), scraping down the mixer at least once.
- Add the egg and vanilla and beat at medium speed just until fully combined (1 minute or less).
- Add the whisked dry ingredients to the wet ingredients in the mixing bowl, and mix on medium-low speed until just combined (about 1 minute).
- The cookie dough will be soft and fluffy, but sticky. Transfer it with a spatula to a large sheet of plastic wrap and close the plastic tightly.
- Chill the cookie dough for at least 1 hour and up to 2 days, until mostly firm.
Shape and coat the dough
- Line rimmed baking sheets with parchment paper and set them aside.
- Unwrap the chilled cookie dough and divide the chilled dough into 12 pieces of roughly equal size.
- Roll each piece of dough lightly between clean palms until it forms a ball, then place on a prepared baking sheet, about 2 inches apart from one another.
- Combine the cinnamon and sugar for the rolling mixture in a small bowl. Toss each ball of dough in the cinnamon-sugar mixture until it is well-coated, then replace it on the baking sheet.
- Preheat your oven to 375°F.
- Allow the dough to sit for 5 minutes to absorb the coating, then repeat the process, tossing each piece of dough in the rolling cinnamon-sugar again and replacing on the baking sheet.
Bake
- Bake in the center of the preheated oven for about 10 minutes, or until the cookie dough has spread into a round and is no longer glistening in the center.
- Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Flour blend notes – I recommend Better Batter's classic blend without adding xanthan gum, Nicole's Best multipurpose plus xanthan gum, Bob's Red Mill 1-to-1 gluten free (in the blue bag) with an added 1/8 teaspoon xanthan gum. Vitacost Multi-Blend gluten free flour plus xanthan gum also works very well.
For a DIY version of Better Batter or the original Cup4Cup blend, which would work well here, too, see our all purpose gluten free flour blends page.
Nutrition
Serving: 1cookie | Calories: 193kcal | Carbohydrates: 29g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 90mg | Potassium: 53mg | Fiber: 1g | Sugar: 17g | Vitamin A: 255IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 0.2mg