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Gluten-Free Snickerdoodle Cookies

Gluten-free snickerdoodle cookies stacked on marble background with cinnamon sugar coating
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These gluten-free snickerdoodle cookies are soft and pillowy on the inside with a crisp, golden exterior. Cozy, cinnamon-spiced, and easy to make.

Ingredients

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  • 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

Instructions

  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.

Notes

Tools needed: mixing bowls, electric mixer or whisk, measuring cups and spoons, baking sheets with parchment paper, and a cooling rack. To make these more diabetic-friendly, substitute the sugar with erythritol, monk fruit sweetener, or allulose.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-snickerdoodle-cookies/