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These gluten free snickerdoodles are perfectly thick, soft and chewy gluten free cookies you are going to love! They have a wonderful hint of cinnamon with a chewy outer layer and a soft, sweet center. Nobody will believe they are gluten free! Plus, you can easily make them dairy free!
I absolutely love snickerdoodle cookies, and these gluten-free snickerdoodles have quickly become a new family favorite! They’re thick, soft, and delightfully chewy, with just the right touch of cinnamon and that classic tangy flavor that makes a snickerdoodle truly special.
This gluten free snickerdoodles recipe is very easy to make all in one bowl. The gluten free cookies have this buttery, cinnamon sugar outer layer and are nice thick, chewy cookies, just the way I love a good snickerdoodle to be.
And are probably the best gluten free cookies I have ever made!
The cookie dough is mixed then portioned and rolled in cinnamon sugar and baked until golden. I do recommend some chilling time to avoid the cookies from spreading too much but it is totally worth it!
Why you’ll love this gluten free shickerdoodles recipe
- They are 100% gluten free and can easily be made dairy free!
- Easy to make with a few simple ingredients.
- The best gluten free cookies!
- Wonderfully thick, chewy snickerdoodles that are so good!
- Perfect cookie to make for the Holidays!
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Ingredients and Substitutions
You only need a few simple ingredients to make these easy homemade snickerdoodle cookies. Here is what you’ll need to make them.
- Gluten free 1:1 flour – I used King Arthur’s brand but any brand will work. Measure for measuring gf flour works as well. Just make sure you spoon and level it as you measure it out. Regular all purpose flour also works in this recipe if you do not need to keep it gluten free.
- Sugar – I used a combination of white sugar and brown sugar for balance. Monkfruit can be used in place of the white sugar and coconut sugar can be used in place of the brown sugar to make these snickerdoodles refined sugar free.
- Eggs – 2 large eggs or 1 large egg if you are halving the recipe are used to help bind the ingredients together.
- Butter – unsalted butter adds a nice buttery layer of flavor that is everything. Use dairy free butter for dairy free snickerdoodles.
- Vanilla extract – is used to add a nice warm flavor to the snickerdoodle cookies.
- Cream of Tartar – is used as a key ingredient to snickerdoodle cookies as it gives them that signature tangy flavor.
- Baking soda – just a bit to help the cookie dough rise when baking. Giving us nice beautifully thick cookies.
- Ground cinnamon – adds that cinnamon flavor that is so iconic.
- Kosher salt – is used to help enhance all the other flavors.
Recommended Kitchen Tools
- Stand mixer + paddle attachment
- Mixing bowl
- Measuring cups + measuring spoons
- Cookie scoop
- Baking sheet + parchment paper
Get the complete list of recipe ingredients, instructions and nutrition in the recipe card at the bottom of this post.
Recipe Notes
- Make sure the butter is at room temperature to make it easier to cream it together with the sugar. The eggs do not need to be room temperature.
- Any gluten free 1:1 flour will work just make sure it has xanthan gum in the ingredients.
- The cookies will need to chill for 30-60 minutes before you bake them to prevent them from spreading too much. Do not skip this step!
- Snickerdoodle cookies will look slightly undercooked once they are done baking. They will continue to cook as they cool. Allow them to cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack. They will be perfect!
- I like to sprinkle a little bit more cinnamon sugar on the tops of the cookies once they are done and still warm so they look even prettier.
How to make gluten free snickerdoodle cookies
Here is a summary for how to make this gluten free snickerdoodle cookie recipe with step-by-step photos.
Step 1: Cream together the butter and sugars then add in the eggs and vanilla. Then add in the dry ingredients and mix until a thick cookie dough forms.
Step 2: Use a 1.5 tablespoon cookie scoop to scoop and roll the cookie dough into balls. Combine the sugar and cinnamon then roll the dough balls in the cinnamon sugar.
Step 3: Chill the rolled cookie dough balls in the refrigerator for 30-60 minutes.
Step 4: Bake the cookies in a 350°F oven for 12-14 minutes. Allow the cookies to cool on the baking sheet for a few minutes then transfer them to a cooling rack to finish cooling.
How to store homemade snickerdoodle cookies
Allow the cookies to cool completely then transfer them to an airtight container and store them on the counter for 5-7 days, if they last that long.
These cookies can also be frozen before or after baking them. To freeze them before baking, roll and coat the dough into portions, store in a freezer-safe bag in the freezer for up to 2 months. When ready to bake, remove, place onto a lined pan and bake at 350°F for 14-17 minutes.
To freeze after baking, allow them to cool completely, transfer the cookies to a freezer safe bag and store in the freezer for up to 2 months. Defrost overnight in the fridge and warm in the oven.
FAQs
Cream of tartar is an acidic powder derived from winemaking, and it’s commonly used in baking to stabilize egg whites and add lift. In snickerdoodle’s, it creates the cookie’s signature tangy flavor and helps achieve their soft, chewy texture.
Snickerdoodles differ from simple cinnamon cookies mainly because they include cream of tartar, which gives them their signature tangy flavor and soft, chewy texture. While both are rolled in cinnamon sugar, snickerdoodles have a slightly crackly surface and a distinct taste and texture that cinnamon cookies (made without cream of tartar) don’t typically have.
My top picks for the best gluten free flour blends are King Arthur’s Measure for measure or Bob’s Red Mill 1 for 1 brands.
Check out all of my healthy desserts on PMG!
More Gluten Free Cookie Recipes
Looking for other recipes like this? Try these:
Did you try this gluten free snickerdoodles recipe? If you did then please leave a rating and comment below. I would love to hear how yours turned out!
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Soft Gluten Free Snickerdoodles
- Total Time: 29 minutes
- Yield: 32 cookies 1x
- Diet: Gluten Free
Description
These gluten free snickerdoodles are perfectly thick, soft and chewy gluten free cookies you are going to love! They have a wonderful hint of cinnamon with a chewy outer layer and a soft, sweet center. Nobody will believe they are gluten free!
Ingredients
- 1 cup unsalted butter – softened at room temperature
- 1 cup sugar
- ⅔ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3.5 cup Gluten Free 1:1 flour
- 2 teaspoons cream of tartar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
For coating
- ⅔ cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Line two-three baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar and brown sugar. Then add in the eggs and vanilla.
- Turn the speed of the mixer to 2 or 3, then add in the flour, cream of tartar, baking soda, cinnamon and salt and mix well until a thick dough forms. You may need to scrap down the sides as the cookie dough mixes to ensure everything is mixed well. Note: you can also use a mixing bowl and a hand mixer.
- In a medium bowl combine the remaining sugar and cinnmaon. Use a 1.5 tablespoon cookie scoop to scoop the cookie dough in portions and roll each one into a ball. Roll each dough ball completely in the cinnamon sugar and place onto the lined baking sheet 2-3 inches apart to allow for spreading.
- Once you have rolled and coated all of the cookies, chill them in the refrigerator for 30-60 minutes. I found that 45 minutes was the sweet spot. I also used a standing cooling rack to stack the baking sheets with the cookies on them in my fridge.
- Preheat the oven to 350°F and place the cookies in the oven and bake for 12-14 minutes. Once they are done, allow them to cool on the baking sheets for 10 minutes before transferring them to a cooling rack to finish cooling. Note: the cookies may look undercooked but they will continue to cook and firm up as they cool, which makes then nice and soft on the inside but still chewy.
Notes
- Use room temperature butter to make it easier to cream together with the sugar.
- Do not skip chilling the rolled cookie dough balls or they will spread too much in the oven.
- The cookies will look undercooked when they are done baking but do not worry they will continue cooking and firm up as they cool with nice cracks in the tops.
- Store leftover cookies completely cooled in an airtight container for up to 7 days. Freeze in a freezer safe container for up to 2 months. Reheat in the oven until fully warmed through.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Healthy Desserts
- Method: Oven
- Cuisine: American
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