What is cream of tartar?

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.

What makes snickerdoodle's different from cinnamon cookies?

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.

What is the best gluten free flour to use for cookies?

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.

Soft Gluten Free Snickerdoodles

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

Scale

1 cup unsalted butter – softened at room temperature
1 cup sugar
2/3 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
1/2 teaspoon kosher salt

For coating

2/3 cup sugar
2 teaspoons ground cinnamon

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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: 75 minutes
Cook Time: 14 minutes
Category: Healthy Desserts
Method: Oven
Cuisine: American