This post may contain affiliate links. Read my disclosure policy.
Gluten Free Snickerdoodles deliver the buttery flavor and cinnamon sugar coating you love in the classic treat, now easily made gluten free. This simple recipe and perfected technique create delicate, slightly crisp Snickerdoodle cookies that are perfect with a glass of milk or a warm cup of tea.
Looking for more classic gluten free cookies? Try Gluten Free Snowball Cookies and Gluten Free Almond Crescent Cookies!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free option, Dairy-free
- Skill Level: Easy
Why You’ll Love This Gluten Free Snickerdoodles Recipe
The classic Snickerdoodle cookies have been a favorite in my family for years – they are both my dad’s and my sister’s favorites! So naturally, I wanted to be able to find an easy way to make them gluten free, and tested them using 1:1 gluten free baking flour to achieve wonderful results.
You’ll be adding them to your Christmas cookie platters and tins every year, just like me. Here’s why these are the best gluten-free snickerdoodles…
- An absolute classic. My recipe originally started with Betty Crocker’s Snickerdoodle cookies, so you know it has the traditional flavor you remember.
- With a texture twist. I know some people like chewy snickerdoodles. but my family prefers the crispy version. So my technique to make them a bit thinner to produce buttery cookie that is lightly crispy and tedner, but definitely not hard and dry
- Tried and true. Between the traditional version and my gluten free one, I’ve made these cookies more times than I can count. And my dad has told me that mine are better than my grandma used to make them! So not only is this a trusted and tested recipe, it also works well with different brands of gluten free flour, though I do share my preference.
- Make a lot. This recipe makes about 6 dozen cookies. So you can snack on some cookies with a glass of milk or a mug of peanut butter hot chocolate and still have plenty to package up with Cinnamon-Sugar White Chocolate Bark, Rocky Road Fudge, and other gluten free Chrisrtmas desserts to give as gifts!
What’s the Difference Between Snickerdoodles and Sugar Cookies?
Some accounts say that the name “snickerdoodle” is derived from German. However, outside of the United States, few people have even heard of this truly American cookie. In fact, the name is more likely just a whimsical made up word from the New England tradition of giving cookies nonsensical names.
These cookies may seem like they are made from basic sugar cookie dough consisting of butter or a combination of butter and shortening, sugar, and flour. But there are a few key differences. First, they typically have leavening added in the form of eggs, baking soda, or both. This allows the cookie to puff up, as many people like a softer Snickerdoodles. Second, and this one is critical, Snickerdoodles have cream of tartar in the dough. This gives them a characteristic tangy flavor. It also keeps the sugar crystals from binding together, leading to a more tender cookie. Finally, the balls of Snickerdoodle cookie dough are rolled in cinnamon sugar and then baked, producing a crackly, spiced exterior.
Recipe Ingredients
Here’s a rundown of what you need top make gluten free snickerdoodle cookies. You’ll find that most of these items are pantry staples. Scroll down to the recipe card to get the full amounts.
- 1:1 Gluten free baking flour. Be sure to use a gluten-free flour blend that contain xanthan gum. For cookies, I most often use Bob’s Red Mill 1:1 Baking Blend, but King Arthur Flour and Pillsbury work well, and many people recommend the Cup 4 Cup brand.
- Cream of tartar. As mentioned cream of tartar is an essential ingredient to make classic Snickerdoodles versus just a cinnamon sugar cookie, so don’t skip it. It is a gluten free ingredient, but always check your labels for any additives.
- Baking soda. Baking soda is definitely essential to getting that slight bit of puff that leads to a tender cookie.
- Salt.
- Butter. Unsalted butter is recommended so that you can control the amount of salt in the recipe. Let the butter soften to room temperature (I’ve got some tips for how to soften butter), but don’t melt it in the microwave.
- Vegetable shortening. I rarely use shortening but this is what helps to give the cookies their characteristic crispy texture. If you don’t like to use shortening, you can use all butter, though you will end up with a softer cookie.
- Granulated sugar. This is for the dough and for the cinnamon sugar mixture for rolling the balls of dough.
- Eggs. These also provide leavening and a richness to the flavor.
- Ground cinnamon. You can’t have a snickerdoodle cookie without cinnamon sugar.
How to Make GF Snickerdoodles
Let’s look at an overview of how to make these snickerdoodle cookies with photos. Before you get started, preheat the oven to 400°F and line your sheet pans with parchment paper. The detailed step-by-step instructions are in the recipe card further down.
- Make wet and dry mixtures. Sift the dry ingredients together. Then in a separate bowl cream the butter, shortening, and sugar, and beat in the eggs one at a time.
- Finish and chill dough. Gradually blend in the flour and mix just until a dough forms. Then chill the dough in the fridge.
- Form balls of dough. Use a measuring spoon or cookie scoop to scoop out about a tablespoon of dough. Roll it tightly into a ball, then roll in the cinnamon sugar mixture.
- Press them down. Place each cookie dough ball on the prepared baking sheet and press down slightly to form thick disks. Repeat with the rest of the dough.
- Bake and cool. Bake the cookies for 8-10 minutes until set and golden. Cool on the pan for about 5 minutes before transferring to a cooling rack to cool completely.
Tips for Success
- Chill the dough. Not only does it make it easier to handle when rolling, but giving gluten free flour the time to absorb moisture produces a better result with less graininess.
- Don’t let the cookie crumble. As with most gluten free cookies, the can be a little fragile. So be sure to line your pans with parchment paper to make them easy to remove, and handle them carefully.
- Press to perfection. The key to the perfectly crisp texture to use your three middle fingers and press them down slightly to form thick disks. You don’t want to flatten them completely because they will spread while baking. If you prefer a thicker, more chewy cookie, you can just bake the balls.
- Make the dough ahead. Just cover it tightly and store it in the refrigerator until you are ready to bake. You may need to let it warm up slightly to be able to scoop the dough balls. It can even be frozen for up to two months either before or after you roll the balls. Just thaw in the refrigerator and take out of the fridge shortly before baking.
Gluten free snickerdoodles can be kept at room temperature for up to a week if sealed well in an airtight container. I recommend placing them in a plastic Ziploc bag and squeezing out all of the air before sealing. Then place the bag inside a cookie tin or plastic container to keep out more air and prevent the cookies from breaking.
Can they be frozen?
Yes, you can freeze them for up to two months. I like to put them in a plastic freezer storage bag and press out all of the air before sealing. Then place the bag in a cookie tin or plastic storage container. This helps keep them from getting broken while being stored in the freezer.
Gluten Free Snickerdoodles
Ingredients
- 2 3/4 cups 1:1 gluten free baking flour (recommended: Bob's Red Mill)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable shortening
- 1/2 cup unsalted butter, at room temperature (1 stick or 1/4 pound)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 3 Tablespoons granulated sugar
- 3 teaspoons cinnamon
Instructions
- In a medium bowl, whisk or sift together flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl or the bowl of your mixer, cream the shortening, butter, and sugar at medium high speed thoroughly until light and fluffy.
- Add the eggs one at a time, and mix thoroughly.
- Reduce mixer speed to low, and slowly add the flour mixture. Mix until just combined.
- Place dough in the refrigerator until just cool enough to handle and roll into balls, about 15-30 minutes.
- Preheat oven to 400°F.
- Combine cinnamon and sugar in a small bowl.
- Using a small scoop or about 1 tablespoon of dough, form balls, and roll each ball in the cinnamon sugar mixture to coat all sides.
- Place dough balls about two inches apart on a cookie sheet.
- Just before baking, take your three middle fingers and press the balls down slightly, until they are about a half inch thick.
- Bake for 8-10 minutes, or until barely set and slightly golden. They will puff up at first while baking, then flatten out.
- Cool for a few minutes on the pan, then remove and cool completely on cooling racks.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
