Gluten Free Snickerdoodles Cookies

These gluten-free snickerdoodle cookies are soft, tangy, and rolled in a warm cinnamon-sugar crust — everything you love about the classic, without the wheat. I’ve tested this version multiple times to get the chew and slight tang right by using cream of tartar and a reliable gluten-free flour blend. The result is a familiar, cozy cookie that holds its shape and flavor bake after bake.

Why Make This Recipe

• Classic snickerdoodle flavor: tangy from cream of tartar and cinnamon-sugar on the outside for a perfect balance.
• Gluten-free and approachable: uses a 1:1 gluten-free all-purpose flour blend so you don’t need specialty flours.
• Quick and convenient: dough comes together in one bowl and bakes in 9–11 minutes, great for last-minute treats.
• Crowd-pleaser for special diets: works well for guests who avoid gluten; I often bring these to mixers and they disappear fast.
• Personal insight: I love this recipe because the cinnamon-sugar crust crisps while the center stays chewy — it reminds me of holiday baking without extra fuss.

Recipe Overview

Prep time: 15 minutes (plus 30 minutes chilling optional)
Cook time: 9–11 minutes per batch
Total time: 55 minutes (including chilling)
Servings: about 24 cookies (1½ tablespoon dough each)
Difficulty: Easy
Method: Cream butter and sugar, mix dry ingredients, form balls, roll in cinnamon-sugar, and bake at 350°F (175°C) on parchment-lined sheets.

You can also serve these cookies alongside a simple gluten-free dessert like this easy 5-ingredient gluten-free pumpkin pudding for a themed treat.

My Experience Making This Recipe

I tested this recipe across three different gluten-free flour blends and settled on a 1:1 blend with xanthan gum for the best texture. Chilling the dough for 30 minutes reduced spreading and helped produce consistent, puffy cookies. Using cream of tartar was the key discovery — it gave the authentic snickerdoodle flavor and chew.

How to Make Gluten Free Snickerdoodles Cookies

Start by creaming 1/2 cup (1 stick, 113 g) unsalted butter with 1 cup (200 g) granulated sugar until light, then beat in 1 large egg and 1 teaspoon vanilla. In a separate bowl whisk together 1 1/2 cups (180 g) gluten-free all-purpose flour (with xanthan gum), 2 teaspoons cream of tartar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Combine wet and dry, chill the dough 30 minutes if your kitchen is warm, scoop 1½ tablespoon balls, roll in a mix of 2 tablespoons sugar + 1 tablespoon ground cinnamon, and bake at 350°F (175°C) for 9–11 minutes until edges set but centers are soft. Let cool on the sheet 5 minutes, then transfer to a wire rack.

Expert Tips for Success

• Measure flour correctly: spoon the gluten-free flour into the cup and level it off; don’t scoop directly with the cup or dough will be dense.
• Use a 1:1 GF blend with xanthan gum: if your blend lacks xanthan gum, add 1/2 teaspoon to this recipe to improve chew and structure.
• Chill the dough when necessary: if your kitchen is above 72°F (22°C) chill for 30 minutes to prevent excessive spread.
• Use parchment or a silicone mat: these surfaces promote even browning and make cleanup easier.
• Watch bake time closely: remove cookies when edges are set but centers still look slightly underbaked; they firm up as they cool.

How to Serve Gluten Free Snickerdoodles Cookies

• Serve warm with a glass of cold milk or a latte for classic pairing and contrast.
• Plate with seasonal fruit and a dusting of extra cinnamon for holiday gatherings.
• Box them in waxed paper between layers for gifting; they look charming tied with twine.
• Offer alongside tea or your favorite gluten-free dessert for brunch or coffee hour.

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage keep them in the refrigerator up to 1 week in a sealed container. Freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months; thaw at room temperature or warm briefly. To reheat, warm in a 325°F (160°C) oven for 5–7 minutes or microwave one cookie for 10–12 seconds for a soft, warm treat.

Recipe Variations

• Dairy-free: substitute 1/2 cup (113 g) vegan butter or coconut oil solid and ensure your GF flour blend is dairy-free.
• Lower sugar: reduce granulated sugar to 3/4 cup in the dough and reduce coating sugar slightly, noting texture will be less tender.
• Brown butter snickerdoodles: brown the butter, cool, then use 1/2 cup browned butter for a nutty flavor and deeper color.
• Cardamom-cinnamon twist: replace half the cinnamon in the coating with ground cardamom for a fragrant variation.

Nutritional Highlights

These cookies provide quick energy from carbohydrates and a modest amount of fat from butter. They are gluten-free but not low-calorie; enjoy one or two as a portion guideline. Allergen info: contains egg and dairy (can be made dairy-free); contains gluten only if not using a certified gluten-free blend.

Troubleshooting Common Issues

• Cookies spread too much: your dough may be too warm or your flour under-measured; chill the dough 30–60 minutes and spoon & level flour next time.
• Cookies are dry or crumbly: you likely over-measured flour or baked too long; reduce bake time by 1–2 minutes and check flour measurement.
• Texture is gummy: a GF flour blend too high in starch can cause gumminess; try a blend with a balance of rice flour, tapioca, and sorghum or add a touch more xanthan gum (up to 3/4 tsp).

Frequently Asked Questions

Q: Can I use a single-flour (rice or almond) instead of a 1:1 blend?
A: I don’t recommend single-flour swaps without recipe testing. Single flours behave differently — almond flour makes a denser, moister cookie and white rice flour can be gritty. For predictable results, use a tested 1:1 gluten-free all-purpose blend.

Q: Is cream of tartar necessary?
A: Cream of tartar gives snickerdoodles their classic tang and chew by reacting with baking soda. If you omit it, add 1/2 teaspoon lemon juice and reduce baking soda to 1/4 teaspoon, but flavor will differ slightly.

Q: How do I make these perfectly chewy every time?
A: Measure correctly, don’t overbake, and use a blend with xanthan gum. Pull cookies from the oven when edges are set but centers still look soft; they firm up as they cool for that chewy center.

Q: Can I freeze the dough balls and bake later?
A: Yes — scoop and freeze the dough balls on a sheet until solid, then store in a bag up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time and checking for doneness.

Conclusion

If you’re looking for more gluten-free snickerdoodle inspiration, I recommend checking a few trusted recipes and variations: Gluten-Free Snickerdoodle Cookies – Mama Knows Gluten Free, Chewy Gluten Free Snickerdoodles – Eat With Clarity, Gluten Free Snickerdoodles Cookies, Gluten-free Snickerdoodles, and Simple Gluten-Free Snickerdoodle Cookies Recipe. These resources offer helpful variations and troubleshooting notes that pair well with the guidance above. Enjoy baking — and don’t forget to save a warm one for yourself.

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