Gluten-Free Snickerdoodle Cookies

Gluten-Free Snickerdoodle Cookies have always felt like a hug in cookie form. I still remember standing on tiptoe in my nonna’s kitchen in Italy, rolling soft dough balls in cinnamon sugar and watching them puff up into golden pillows. Years later, when I had to switch to a gluten-free lifestyle, I refused to let those sweet memories fade.

Now, I’ve created the best gluten free snickerdoodle cookies recipe — soft in the center, lightly crisp on the edges, and coated in that signature swirl of cinnamon and sugar. These cookies are the kind that fill your home with the warmest aroma, perfect for sharing with family, friends, or simply with your own afternoon tea.

And if you’re gathering inspiration for holiday baking, don’t miss our collection of Holiday Gluten-Free Cookies — a treasure chest of festive treats to enjoy all season long.

What Are Gluten-Free Snickerdoodle Cookies and Why You’ll Love Them?

Gluten-free snickerdoodle cookies are more than just sugar cookies dusted with cinnamon. They’re soft, chewy, and have that little tang from cream of tartar that makes them unmistakably different from any other cookie. For me, they’ve always felt like comfort wrapped in sugar — the kind of treat that makes you pause, smile, and reach for a second one.

When I first tested a gluten-free snickerdoodle cookies recipe, I worried they might lack that nostalgic bite. But with the right flour blend and a simple mixing method, they turned out beautifully tender, with just the right balance of sweetness and spice.

These cookies have a way of becoming part of your family traditions — whether you’re leaving them out for Santa, packing them into lunchboxes, or sharing them over cappuccino on a chilly morning.Come hang out with me on Pinterest—I’d love to see your creations!

Who It’s For

These cookies are perfect for:

• Families looking for a safe, gluten-free classic.
• Busy parents who need a quick holiday cookie recipe.
• Anyone who loves cinnamon sugar but wants a cookie that’s soft in the center and golden on the outside.

When to Bake

The beauty of snickerdoodles is that they fit almost any occasion:

• Holidays: Christmas, Hanukkah, or even Easter gatherings.
• Everyday Treats: bake a small batch for school snacks or tea time.
• Special Moments: when you need a simple dessert that feels like a warm hug.

How to Make the Best Gluten-Free Snickerdoodle Cookies Recipe

Making snickerdoodles is as joyful as eating them. It’s one of those recipes where even the mixing feels cozy — the soft butter, the aroma of cinnamon, and the first taste of dough rolled in sugar. Here’s how to bring that magic to your own kitchen.

Ingredients (makes about 20 cookies):

• 1 ½ cups gluten-free 1:1 baking flour (with xanthan gum)
• ½ teaspoon cream of tartar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For rolling:

• ¼ cup sugar
• 1 tablespoon ground cinnamon

Directions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy (about 2 minutes). Add the egg and vanilla, mixing until smooth.
4. Gradually stir in the dry ingredients until a soft dough forms.
5. In a small bowl, mix the rolling sugar and cinnamon. Scoop dough into 1-inch balls and roll each one in the mixture.
6. Place balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 9–11 minutes, until edges are set but centers look slightly soft.
8. Let cool on the pan for 5 minutes before transferring to a wire rack.

The result? Cookies that are pillowy soft inside, with just the right golden crust outside.

Tools You’ll Need

• Mixing bowls
• Electric mixer or sturdy whisk
• Measuring cups + spoons
• Baking sheets + parchment paper
• Cooling rack

Nothing fancy — just kitchen basics, which makes these cookies accessible for anyone.

For People with Diabetes: Sugar Substitutes

Yes, you can make these with less sugar impact. Replace the granulated sugar with erythritol, monk fruit sweetener, or allulose for both the dough and rolling mixture. Avoid honey or maple syrup — they’ll change the texture and spike sugar levels.

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What Makes This the Best Gluten-Free Snickerdoodle Cookies Recipe?

There’s something magical about biting into a snickerdoodle — the slight crunch of cinnamon sugar gives way to a soft, chewy center that almost melts on your tongue. What makes these the best gluten-free snickerdoodle cookies isn’t just the texture, but the way they carry both tradition and comfort in every bite.

A few things that make this recipe shine:

• Cream of tartar: it’s the secret to that tiny tang, the flavor note that makes a snickerdoodle different from a simple sugar cookie.
• Gluten-free flour blend: with the right mix, you’ll never miss the wheat. The cookies stay pillowy and tender, not gritty or crumbly.
• Cinnamon sugar coating: the sweet spice bakes into a thin crust, creating that irresistible contrast of crunch and chew.

When I first tested this recipe, I baked three batches in one afternoon. By evening, only two cookies were left — that’s how I knew I had something worth keeping.

If you’re a cookie lover (and who isn’t?), you might also enjoy our recipe for Gluten-Free Chocolate Chip Cookies — another timeless favorite, made safe and simple.

Tips for Baking Perfect Gluten-Free Snickerdoodles Recipe

Over the years, I’ve learned that a few small adjustments can make the difference between “good” and truly irresistible snickerdoodles. Here are my favorite tips to guarantee your cookies come out soft, chewy, and beautifully spiced every time.

Chill the Dough

Yes, it makes a difference. Chilling for at least 30 minutes helps the cookies hold their shape and prevents spreading too much in the oven.

Use Room Temperature Butter and Egg

Cold ingredients don’t blend well. Soft butter and a room-temperature egg create a smooth, even dough that bakes more consistently.

Don’t Overbake

Snickerdoodles should look slightly underdone when you pull them out — they’ll finish setting on the baking sheet. Overbaking leads to hard, dry cookies.

How to Measure Gluten-Free Flour Correctly

One of the most common mistakes in gluten-free baking is using too much flour. Unlike wheat flour, gluten-free blends can be heavier, which leads to dense cookies.

• Spoon, don’t scoop: Spoon flour into your measuring cup, then level with a knife.
• Avoid packing: Scooping straight from the bag compacts the flour and throws off the ratio.
• Weigh if possible: For the most consistent results, use a kitchen scale.

Getting this step right is one of the secrets to pillowy, chewy cookies every time.

Substitutions That Work

• Dairy-free: swap butter with vegan butter sticks (avoid margarine).
• Almond flour: gives a nutty depth but will make the cookies denser.
• Oat flour blend: creates a soft, almost cake-like texture.

Common Mistakes to Avoid

• Skipping cream of tartar (it changes the flavor completely).
• Overmixing the dough (leads to tough cookies).
• Crowding the baking sheet (cookies need space to spread).

And if you love experimenting with holiday baking, try our Gluten-Free Sugar Cookies — a perfect canvas for frosting and decoration.

Storing and Reheating Tips

One of the best things about snickerdoodles is that they store beautifully — perfect for baking ahead of the holidays or keeping a little treat ready for the week. Here’s how to do it right:

On the Counter

• Store in an airtight container at room temperature.
• They’ll stay soft and fresh for 3–4 days.
• Slip a small piece of bread into the container to keep them extra tender.

In the Fridge

• Place cookies in a sealed container.
• Keeps well for up to 1 week.
• Best for when your kitchen runs warm or if you like a chilled, slightly firmer cookie.

In the Freezer

• Arrange cooled cookies in a single layer, then transfer to a freezer bag.
• Freeze for up to 3 months.
• To freeze the dough: roll into balls, coat in cinnamon sugar, then freeze on a tray before storing in a bag. Bake directly from frozen, adding 1–2 extra minutes.

Reheating

• Microwave: 8–10 seconds for soft, just-baked warmth.
• Oven: 300°F (150°C) for 5 minutes to refresh larger batches.

There’s nothing like the aroma of warm cinnamon sugar filling your kitchen — even on the second or third day.

Variations

The beauty of snickerdoodles is how easily they can be adapted. Here are a few simple twists to keep them exciting while staying gluten-free.

Gluten-Free Snickerdoodle Cookies Without Cream of Tartar

Yes, it’s possible! If you don’t have cream of tartar on hand, you can:

• Replace ½ teaspoon cream of tartar + ½ teaspoon baking soda with 1 teaspoon baking powder.
• Add a tiny squeeze of lemon juice to keep that signature tang.

The flavor will be slightly less sharp, but still delicious.

Gluten-Free Snickerdoodle Cookies with Almond Flour

For a nutty, tender variation:

• Replace ½ cup of the gluten-free flour with ½ cup almond flour.
• The cookies will be slightly denser and moist, with a lovely nutty aroma.

This version pairs beautifully with a cup of espresso or chai.

Try More Gluten-Free Cookie Classics

If you love snickerdoodles, you’ll want to add these to your baking list too:

• Gluten-Free Peanut Butter Cookies — rich and nutty.
• Gluten-Free Oatmeal Cookies — hearty and chewy.
• Gluten-Free Molasses Cookies — spiced and cozy for winter.

FAQs

Conclusion

Baking gluten-free doesn’t mean giving up tradition — it means finding new ways to keep it alive. These gluten-free snickerdoodle cookies are proof: soft, chewy, and full of cinnamon-sugar comfort, just like the ones I grew up making with my nonna.

I hope they bring warmth to your holidays, coziness to your everyday baking, and joy to every bite you share. And if your cookie jar still has space, you’ll love our Gluten-Free Christmas Cookies — a festive lineup that makes the season even sweeter.

Because at GlutenFreez, every recipe is more than food — it’s a reminder that safe, gluten-free baking can feel like home.

Come hang out with me on Pinterest—I’d love to see your creations!