Gluten Free Snickerdoodle Cookies Recipe

If you have a soft spot for classic cookies with a twist, you are going to fall head over heels for this Gluten Free Snickerdoodle Cookies Recipe. These cookies bring everything you love about traditional snickerdoodles—delightfully chewy centers, a whisper of tang from cream of tartar, and that signature cinnamon-sugar coating—but without any gluten. Perfect for those who need or choose gluten-free options without sacrificing flavor or texture, this recipe is both wonderfully approachable and deeply satisfying. Once you try these cookies, they’ll quickly become your new go-to treat for cozy afternoons, holiday celebrations, or anytime you want a little sweet comfort that’s both nostalgic and safe for gluten-sensitive friends and family.

Ingredients You’ll Need

Simple, quality ingredients are the secret to making these scrumptious gluten free snickerdoodles shine. Each one plays a key role, from providing structure and richness to that iconic cinnamon-sugar crunch on top. Here’s everything you’ll want to gather before you start baking.

• 1 cup unsalted butter (room temperature): Gives the cookies a rich, tender crumb and helps achieve that perfect chewy texture.
• 1 cup granulated sugar: Sweetens the dough and works with butter to create a light, fluffy base.
• 1/2 cup light brown sugar (packed): Adds moistness and a subtle caramel depth to the cookie flavor.
• 2 large eggs (room temperature): Bind everything together and add moisture for soft cookies.
• 2 teaspoons pure vanilla extract: Enhances the overall flavor, making every bite more fragrant and comforting.
• 1 teaspoon almond extract: Offers an unexpected, delightful note that perfectly complements cinnamon without overpowering.
• 3 cups gluten-free all-purpose flour (with xanthan gum): The foundation of the dough, ensuring the right texture while being safe for gluten-intolerant eaters.
• 2 teaspoons cream of tartar: Essential for that classic snickerdoodle tang and helps the cookies rise beautifully.
• 1 teaspoon baking soda: Works with the cream of tartar to give the cookies a nice lift and tender crumb.
• 1/2 teaspoon salt: Balances sweetness and enhances flavor complexity.
• 1/2 teaspoon cinnamon: Incorporated into the dough for warm spice notes throughout.
• 1/4 cup granulated sugar (for cinnamon-sugar mixture): Creating the iconic coating that gives snickerdoodles their irresistible crunch.
• 2 teaspoons ground cinnamon (for cinnamon-sugar mixture): Key for that extra burst of spicy-sweet flavor on the outside of each cookie.

How to Make Gluten Free Snickerdoodle Cookies Recipe

Step 1: Preparing Your Oven and Baking Sheets

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. Using parchment is a smart move—it prevents sticking and helps your cookies brown evenly on the bottom for that perfect golden finish.

Step 2: Creaming Butter and Sugars

In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2 to 3 minutes. Softened butter is key here—it should be soft enough to press into easily, which means your cookies will bake with the ideal texture rather than turning dry or crumbly.

Step 3: Adding Eggs and Extracts

Beat in the eggs one at a time, mixing well after each addition, followed by the vanilla and almond extracts. The almond extract provides a subtle, nutty complexity that elevates this version of the snickerdoodle without stealing the show.

Step 4: Combining Dry Ingredients

Mix cream of tartar, baking soda, salt, and cinnamon into the wet ingredients until everything is fully combined. Cream of tartar is your secret ingredient here—its tang is what truly defines a snickerdoodle cookie.

Step 5: Incorporating the Flour

Add the gluten-free all-purpose flour little by little, blending on low speed just until you see the dough come together. The dough will feel soft but not sticky—this balance is perfect for rolling and coating.

Step 6: Preparing the Cinnamon-Sugar Coating

In a small bowl, mix the 1/4 cup granulated sugar and 2 teaspoons of ground cinnamon. This simple yet essential coating creates that iconic crackled, crisp cinnamon shell on the outside.

Step 7: Shaping and Coating the Cookies

Use a 1 1/2 tablespoon cookie scoop to portion the dough, rolling each ball thoroughly in the cinnamon-sugar mixture. This ensures every bite is packed with that warm, sugary crunch.

Step 8: Arranging and Flattening

Place the cinnamon-coated dough balls on your parchment-lined sheets about 2 inches apart. Gently press the center of each ball to slightly flatten it. This step helps the cookies spread evenly as they bake and prevents them from puffing up too much.

Step 9: Baking Your Cookies

Bake on the middle oven rack for 9 to 11 minutes. You want the edges set and slightly golden while the centers look a little underdone for soft, chewy bites. Bake closer to 9 minutes for softer cookies and 11 for a slightly crispier edge.

Step 10: Cooling

After removing the cookies from the oven, let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They firm up as they cool, so don’t worry if they feel too soft right out of the oven.

How to Serve Gluten Free Snickerdoodle Cookies Recipe

Garnishes

A sprinkle of additional cinnamon sugar just before baking or a light dusting of powdered sugar after cooling can add an enchanting finishing touch. These little extras elevate the presentation and enhance the cookie’s signature flavor.

Side Dishes

Pair these cookies with a glass of cold milk, a warm cup of cinnamon-spiced tea, or creamy hot chocolate. The contrast of warm, aromatic cookies alongside your favorite drink makes any snack feel like a special occasion.

Creative Ways to Present

Try stacking these cookies with layers of vanilla or cinnamon ice cream for indulgent mini ice cream sandwiches. Alternatively, present them on a festive platter with fresh fruit or nuts to impress guests at your next gathering.

Make Ahead and Storage

Storing Leftovers

Store your Gluten Free Snickerdoodle Cookies Recipe treats in an airtight container at room temperature for up to one week. This keeps them soft and flavorful, ready for when those cookie cravings hit.

Freezing

You can freeze baked cookies or unbaked dough balls wrapped tightly in plastic wrap and stored in freezer-safe bags. Baked cookies freeze well for up to 3 months—just thaw at room temperature before enjoying.

Reheating

To refresh stored cookies, warm them briefly in a 300°F oven for 5 minutes to regain that fresh-baked softness and warmth. This little step makes all the difference and feels like a fresh batch straight from the oven.

FAQs

Can I use a different gluten-free flour blend?

Absolutely! Just make sure your blend includes xanthan gum or another binder. This recipe relies on the flour’s structure to hold the cookies together, so blends that mimic all-purpose flour work best.

Why is cream of tartar important in snickerdoodles?

Cream of tartar gives snickerdoodles their classic tangy flavor and helps create their soft, chewy texture. Skipping it will change the cookie’s taste and texture noticeably.

Can I substitute almond extract with something else?

If you don’t have almond extract, you can replace it with an equal amount of more vanilla extract or leave it out entirely, though it adds a nice depth that’s worth trying.

How do I make these cookies dairy-free?

Swap the butter for a vegan butter substitute or coconut oil that measures the same. Keep in mind this may affect flavor and texture slightly, but they’ll still turn out delicious.

Can these cookies be made vegan?

To make this recipe vegan, use a plant-based butter substitute and replace the eggs with flax eggs or other egg replacements. This may alter the texture marginally, but the cinnamon-sugar goodness will remain.

Final Thoughts

This Gluten Free Snickerdoodle Cookies Recipe truly captures the magic of a classic treat while embracing a gluten-free lifestyle. Smooth, chewy, and bursting with nostalgic cinnamon flavor, these cookies are a joy to bake and even more delightful to share. I encourage you to give this recipe a try and add a little extra happiness to your baking lineup—your taste buds (and anyone who joins you) will thank you!

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