Name: Soft & Chewy Gluten-Free Snickerdoodles
Prep time: 20 min
Total time: 20 min
Ingredients: 1 cup unsalted butter, softened (use Smart Balance for dairy-free/vegan); 1 ½ cups granulated sugar; 2 large eggs (use Bob's Red Mill gluten-free egg replacer for egg allergy); 2 tsp pure vanilla extract; 3 cups gluten-free all-purpose flour with xanthan gum; 2 tsp cream of tartar; 1 tsp baking soda; ¼ tsp salt; ¼ cup granulated sugar; 2 tsp ground cinnamon

Discover the magic of gluten-free snickerdoodle cookies, a beloved classic reimagined for everyone to enjoy. These cookies deliver that irresistible soft, chewy texture and the perfect cinnamon-sugar sparkle without any gluten. Our recipe ensures that even those with gluten sensitivities can experience the pure joy of a warm, homemade snickerdoodle cookie, making them ideal for holidays, celebrations, or simply a delightful afternoon treat.

⏱ Time: 20 min

👥 Servings: 24

📊 Level: Easy

🥗 10 ingredients

Soft & Chewy Gluten-Free Snickerdoodles

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Servings: 24

Ingredients Method Notes

Ingredients

1 cup unsalted butter, softened (use Smart Balance for dairy-free/vegan)
1 ½ cups granulated sugar
2 large eggs (use Bob's Red Mill gluten-free egg replacer for egg allergy)
2 tsp pure vanilla extract
3 cups gluten-free all-purpose flour with xanthan gum
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
¼ cup granulated sugar
2 tsp ground cinnamon

Method

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
In a large bowl, cream the softened butter and 1½ cups granulated sugar until light and fluffy.
Add the eggs (or egg replacer) and vanilla extract, and cream until smooth.
Mix in the cream of tartar, baking soda, and salt until just combined.
Gradually add the gluten-free flour, mixing until a cohesive dough forms.
In a small bowl, combine the remaining ¼ cup granulated sugar and ground cinnamon for the coating.
Scoop dough into 1½ teaspoon balls. Roll each ball generously in the cinnamon-sugar mixture.
Place coated dough balls on the prepared baking sheets, 1-2 inches apart, and bake for 9-11 minutes, or until edges are lightly golden.

Notes

– Use room temperature butter and eggs for best creaming results.
– Don’t overmix the dough after adding flour to keep cookies tender.
– Adjust cinnamon-sugar ratio to your preference.

Pro tips

Use room temperature butter and eggs for best creaming results.
Don’t overmix the dough after adding flour to keep cookies tender.
Adjust cinnamon-sugar ratio to your preference.

Enjoy these delightful gluten-free snickerdoodle cookies that are sure to become a family favorite. Experiment with different GF flour blends to find your perfect texture!

Try this next: 3-Ingredient Peanut Butter Cookies

More from Gluten-Free Desserts & Sweets →