These gluten free snickerdoodles are the classic, super-soft cookies you remember, with that classic, crisp cinnamon-sugar crackle outside. The perfect cookie!
What makes this the best recipe for gluten free snickerdoodles?
If you have childhood memories of snickerdoodles, then I bet your mom’s recipe is The Best (says you). I had never even heard of these perfect cookies with the funny name until sometime in the 2000s. Crazy, right?
I don’t have anything to compare them to. Yet I’m still certain that this recipe for gluten free snickerdoodles is, in fact, The Best.
That means that I don’t have anything to compare them to. Yet I’m still certain that this recipe for gluten free snickerdoodles is, in fact, The Best.
And not for nothing, but they make amazing ice cream sandwich cookies in the summertime. ☀️ Try my 3 ingredient no churn vanilla ice cream for the perfect treat.
The cinnamon-sugar on the outside is kind of crunchy, and the inside is a bit chewy but almost cakey but smooth. 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. This recipe gets the job done.
Tricks and tips for making these gluten free snickerdoodles
Whatever you do, don’t skip the cream of tartar in this recipe. It gives the cookies their iconic tang and chewiness, which transforms them from butter cookies to, well, snickerdoodle cookies.
Cream of tartar is a dry, white acidic powder that’s made when grapes are fermented into wine. You’ll find it in the spice aisle of most regular grocery stores, and it’s super useful for lots of things like stabilizing beaten egg whites instead of using lemon juice.
How to coat this gluten free snickerdoodle cookie dough in enough cinnamon sugar
A proper snickerdoodle has a thick layer of cinnamon sugar that caramelizes slightly in the oven as the cookies bake and crackles as they spread. The key to getting that thick enough layer of cinnamon sugar is the double coat.
Simply toss the disks of raw cookie dough in the cinnamon sugar mixture once, then chill the dough. Some coating will absorb into the cookies. Toss them again, and that extra layer of goodness is insurance that it’ll crackle in the oven.
Substitutions for ingredients in these gluten free snickerdoodles
How to make gluten free dairy free snickerdoodles
At one point or another in their young lives, 2 of my children have had to be dairy free. For that reason, I’ve made these cookies with Earth Balance buttery spread in place of the butter.
I made a gram for gram substitution of the buttery spread, and the recipe worked perfectly. I did find that they didn’t brown as quickly, so the cookies turned out more pale. No biggie.
I’d recommend, instead, using vegan butter in place of butter in this recipe for a more perfect result. My favorite brands are Melt and Miyoko’s Kitchen.
How to make gluten free egg free snickerdoodles
I haven’t tried this recipe with an egg substitute, but there’s only one egg. I think the recipe would work fine with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).
If you really love snickerdoodles, I have a recipe for Gluten Free Snickerdoodle Cookie Chips, a crispy and crunchy, bet-you-can’t-eat-just-one type of cookie. There’s also Brown Butter Gluten Free Snickerdoodles, which are extra chewy, and have that nutty, warm flavor of browned butter.
How to make the perfect gluten free snickerdoodles, step by step
Gluten Free Snickerdoodles
Equipment
- Hand or stand mixer
Ingredients
For the cookie dough
- 6 ½ tablespoons (91 g) unsalted butter at room temperature
- ¾ cup (150 g) granulated sugar
- 1 (50 g (weighed out of shell)) egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (175 g) all purpose gluten-free flour blend (I like Better Batter here)
- 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 (50 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- 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.
- Transfer the dough to a large piece of plastic wrap, wrap tightly and refrigerate until firm (about 30 minutes to an hour).
- Once the dough is ready, preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.
- 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. 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.
- 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.
Notes
Gluten Free Snickerdoodles
Equipment
- Hand or stand mixer
Ingredients
For the cookie dough
- 6 ½ tablespoons (91 g) unsalted butter at room temperature
- ¾ cup (150 g) granulated sugar
- 1 (50 g (weighed out of shell)) egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (175 g) all purpose gluten-free flour blend (I like Better Batter here)
- 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 (50 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- 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.
- Transfer the dough to a large piece of plastic wrap, wrap tightly and refrigerate until firm (about 30 minutes to an hour).
- Once the dough is ready, preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.
- 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. 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.
- 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.
Mare says
Snickerdoodle ice cream sandwiches will be made at my house! I bought some in the supermarket for hubby and have every intention of making these so I can eat them too. I am no longer totally grain free. I just had to have bread and made the English Muffin bread one in the oven and the last one in the crock. We’re experiencing record heat here. Time to only use oven sparingly. TIme for crock pot and Instant pot.
Nicole Hunn says
I’m so happy that you’re not totally grain free! Mare, I’m so happy you stuck around all this time even when you were totally grain free. I know you love bread in the crock. Love you, Mare!
Liz S. says
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
Liz S. says
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
Nicole says
Cheers to satisfying your husband’s nostalgia, Liz! Thank you for your support with the cookbooks. It means a lot to me!
xoxo Nicole
Peggy Ford on Facebook says
Love love Snickerdoodies…got to try these…maybe make them for our Friday night quilting group this week!
Janet Slater on Facebook says
These look awesome Nicole! Thanks so much :D!
Cam Milleson says
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 says
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
Linda says
What? Your mama didn’t make you snickerdoodles when you were a young-un? I woulda if you had been my kid.
Nicole says
Hi, Linda,
Nope. It’s never too late, though. Feel free to make them for me any time!
xoxo
Nicole
Anonymous says
You never know–I keep hearing from S.F. friends to get out there for a visit.
Anonymous says
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 says
Hi, Linda,
I’m in NY! I wish I lived in San Francisco – or anywhere in California for that matter. :)
xo
Nicole
Kelsey Ann Miller via Facebook says
I can’t wait to try these out!! I LOVE Snickerdoodles!!
Another Carrie says
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 says
That’s great, Carrie. These are a real crowd pleaser!
xoxo
Nicole
aseafish out of water says
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 says
Me either, aseafish. We can just both steal one from someone else. No one will know. I won’t tell.
xoxo
Nicole
Valerie says
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 says
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 says
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 says
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
Sarah Dean says
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 says
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
carrie @ gingerlemongirl.com says
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 says
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