Crispy Gluten-Free Snickerdoodles with Cinnamon Sugar Coating

Gluten-Free Snickerdoodle Cookies: A Cinnamon-Sugar Dream!

Craving a classic cookie that fits your gluten-free lifestyle? Look no further! These gluten-free snickerdoodle cookies deliver that perfect soft and chewy texture with a delightful cinnamon-sugar coating. If you’re a fan of easy-to-make treats, you’ll appreciate how quickly these come together. Plus, we’ve even included options for dairy-free and vegan baking, ensuring everyone can enjoy a batch of these delightful cookies.

The Be Gluten-Free Gluten-Free & Dairy-Free BAKING Cookbook

The Be Gluten-Free Gluten-Free & Dairy-Free BAKING Cookbook

Discover the joy of baking again with 200 delicious gluten-free and dairy-free recipes! From everyday bread to celebration cakes that everyone will love.

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These snickerdoodles are perfect for any occasion, from a quick weeknight dessert to a festive holiday treat. If you’re looking for other ways to enjoy gluten-free baking, be sure to check out our recipe for Easy Gluten-Free Sugar Cookies, perfect for decorating, or our Zesty Gluten-Free Lemon Bars for a tangy alternative. For a breakfast treat, our Gluten-Free Cinnamon Swirl Coffee Cake is another great option.

What makes these cookies special? They require no chilling time, use simple ingredients, and bake in under 15 minutes! Whether you’re new to gluten-free baking or a seasoned pro, this recipe is designed for success. Enjoy the warm, comforting flavors of cinnamon and sugar in every bite.

How to Make Gluten-Free Snickerdoodle Cookies

Follow these simple steps to create delicious, soft, and chewy gluten-free snickerdoodle cookies:

  1. Preheat the oven: Set your oven to 350°F (175°C).
  2. Cream butter and sugar: In a large mixing bowl, cream together the softened unsalted butter (or Smart Balance for dairy-free/vegan) and granulated sugar until the mixture is light and fluffy. This usually takes 2-3 minutes with an electric mixer.
  3. Add wet ingredients: Scrape down the sides of the bowl. Add the eggs (or Bob’s Red Mill gluten-free egg replacer for vegan) and pure vanilla extract. Mix until smooth.
  4. Incorporate dry ingredients: Add the cream of tartar (or baking powder substitute), baking soda, and salt. Mix until everything is well combined.
  5. Add flour in batches: Gradually add half of the gluten-free all-purpose flour (with xanthan gum already included) and mix until just combined. Then, add the remaining flour and continue mixing until a dough forms. Be careful not to overmix.
  6. Prepare cinnamon-sugar mixture: In a small bowl, stir together the ¼ cup of granulated sugar and ground cinnamon.
  7. Shape the cookies: Scoop out the cookie dough using a greased 1 ½ teaspoon cookie scoop. Roll the dough ball into the cinnamon-sugar mixture until it’s fully coated.
  8. Arrange on baking sheet: Place the cookie dough balls on a baking sheet lined with parchment paper, leaving about 1-2 inches between each cookie.
  9. Flatten (optional): Gently flatten each cookie dough ball by pressing down in the center. This helps prevent them from puffing up too much during baking. If you prefer fluffier cookies, skip this step.
  10. Bake: Bake on the middle rack of the preheated oven. For softer cookies, bake for 8 minutes. For crispier cookies, bake for 10-12 minutes. If using an egg replacer, you may need to bake for the longer end of the time range (about 12 minutes). Keep a close eye on them, as all ovens vary.
  11. Cool slightly: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
  12. Store: Once cooled, store the cookies in an airtight container at room temperature to maintain their freshness.

Tips for Gluten-Free Snickerdoodle Success

  • Flour Choice Matters: I recommend Pillsbury gluten-free all-purpose flour for this recipe. Results may vary with other brands, so keep that in mind. This recipe will not work with almond, coconut, or oat flour.
  • Measure Flour Accurately: Use the “spoon and level” method for measuring gluten-free flour to avoid using too much.
  • Cream of Tartar Substitute: If you don’t have cream of tartar, substitute 2 teaspoons of baking powder for both the cream of tartar and baking soda.
  • Dairy-Free Option: Use Smart Balance butter for a dairy-free version.
  • Vegan Option: Use Smart Balance butter and Bob’s Red Mill Gluten-Free Egg Replacer for a vegan version. Monitor baking time closely when using egg replacer.

Gluten-Free Snickerdoodle Cookies: Ingredients

  • Cookie Dough
    • 1 cup unsalted butter, softened, Use Smart Balance for dairy-free/vegan.
    • 1 1/2 cups granulated sugar
    • 2 large eggs, Use Bob’s Red Mill gluten-free egg replacer.
    • 2 teaspoons pure vanilla extract
    • 3 cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
    • 2 teaspoons cream of tartar, If you don’t have the cream of tartar, you can substitute 2 teaspoons baking powder for BOTH the cream of tartar and the baking soda.
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
  • Cinnamon-Sugar Mixture
    • 1/4 cup granulated sugar
    • 2 teaspoons ground cinnamon

Be Gluten Free: Nutritional Insights

Enjoy these delightful gluten-free snickerdoodles without compromising on taste or health! Each cookie is carefully crafted to be a satisfying treat for anyone following a gluten-free diet. Here’s a peek at the nutritional benefits:

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  • Gluten-Free Goodness: Made with a gluten-free flour blend, these cookies are perfect for those with celiac disease or gluten sensitivities.
  • Balanced Ingredients: We’ve balanced the sweetness with wholesome ingredients to give you a treat you can feel good about.
  • Customizable: Easily adjust the recipe to fit dairy-free or vegan diets with simple substitutions (see below).

Per Cookie (approximate):

  • Calories: 121 kcal
  • Carbohydrates: 17g
  • Protein: 1g
  • Fat: 6g
    • Saturated Fat: 3g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 1g
    • Trans Fat: 1g
  • Cholesterol: 24mg
  • Sodium: 129mg
  • Potassium: 27mg
  • Fiber: 1g
  • Sugar: 10g
  • Vitamin A: 173 IU
  • Vitamin C: 1mg
  • Calcium: 11mg
  • Iron: 1mg

Note: Nutritional information is an approximation and can vary based on specific ingredients and brands used.

Tips for Perfect Gluten-Free Snickerdoodles

Here are some tips to ensure your gluten-free snickerdoodles turn out perfectly every time:

  • Flour Power: For the best results, use a high-quality gluten-free all-purpose flour blend that already contains xanthan gum. Our go-to is Pillsbury gluten-free flour, but remember, not all gluten-free flours are created equal.
  • Measure Precisely: Use the “spoon and level” method to measure your flour. This prevents using too much flour, which can result in dry cookies.
  • Cream of Tartar Substitute: If you don’t have cream of tartar on hand, use 2 teaspoons of baking powder to replace both the cream of tartar and baking soda.
  • Dairy-Free Option: For a dairy-free version, substitute the butter with Smart Balance butter.
  • Vegan Variation: To make these cookies vegan, use Smart Balance butter and Bob’s Red Mill Gluten-Free Egg Replacer. Monitor the baking time closely, as vegan cookies may require a few extra minutes.
  • Cookie Size: For uniform cookies, use a greased 1 ½ teaspoon cookie scoop.
  • Baking Time: Bake for 8 minutes for softer cookies or 10-12 minutes for crispier cookies. Keep a close eye on them, as oven temperatures can vary.
  • Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
  • Storage: Store the cooled cookies in an airtight container at room temperature to maintain their soft texture.
  • Make-Ahead Dough: The cookie dough can be made ahead of time and refrigerated for up to 4 days, or frozen for up to 6 months.

Dietary Variations

  • Dairy-Free: Use a dairy-free butter substitute like Smart Balance.
  • Vegan: Substitute both the butter and eggs with vegan alternatives like Smart Balance and Bob’s Red Mill Gluten-Free Egg Replacer.

Enjoy these versatile and delicious gluten-free snickerdoodles, perfect for any occasion. Happy baking!

Essential Equipment for This Recipe

To prepare this delicious recipe, you’ll need the following kitchen tools:

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