Gluten Free Snickerdoodles

The classic Snickerdoodle cookies have been a favorite in my family for years, 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.

Combine Dry Ingredients

To make the dough, you’ll start by sifting the dry ingredients together.

Combine Wet Ingredients

Then in a separate bowl cream the butter, shortening, and sugar, and beat in the eggs one at a time.

Form & Chill Dough

Gradually add the flour and mix just until a dough forms. Then chill the dough.

Form Dough

Now scoop out about a tablespoon of dough and roll it tightly into a ball, then roll in the cinnamon sugar mixture. And place on a baking sheet.

Flatten Dough

Using your three middle fingers, press them down slightly to form thick disks. You don’t want to flatten them completely because they will spread while baking.


Bake for 8-10 minutes then cool on the pan for about 5 minutes before transferring to a cooling rack to cool completely.

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