There is a special kind of natural magic that happens when cinnamon meets sugar. It reminds me of cozy afternoons at the farmhouse, watching the rain and waiting for that warm, spicy aroma to fill the kitchen. These moments call for something comforting, simple, and undeniably homemade.
These gluten free snickerdoodles are everything a classic cookie should be—soft, pillowy, and rolled in a sparkling coat of cinnamon sugar. We are keeping it simple and wholesome today, using a reliable gluten-free blend to make sure every bite is perfectly chewy and inclusive for all our friends.
A Wholesome Classic Reimagined
You will love these cookies because they bring the bakery experience right into your home kitchen without the gluten. They offer that signature tangy sweetness we all crave in a snickerdoodle, thanks to the cream of tartar, while remaining soft and chewy in the center. Plus, the sparkling cinnamon-sugar coating adds a beautiful, natural texture that looks lovely on any dessert table.
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Gluten Free Snickerdoodles
- Total Time: 1 hour 27 mins
- Yield: 24 cookies
- Diet: Gluten-Free
Description
Bring the cozy aroma of cinnamon and sugar to your kitchen with these delightful gluten-free snickerdoodles. Soft, pillowy, and perfectly spiced, these treats offer a nostalgic bakery experience that everyone can enjoy.
Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups 1:1 gluten-free all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- In a large bowl or stand mixer, cream the butter, granulated sugar, and light brown sugar for about one minute until light and fluffy.
- Beat in the egg and vanilla extract until the mixture is smooth and fully combined.
- Mix in the gluten-free flour, cream of tartar, cinnamon, baking soda, and salt until a soft dough forms.
- Scoop the dough into balls, roll them in the cinnamon-sugar coating, and refrigerate on a lined tray for at least 30 to 60 minutes.
- Preheat oven to 350°F and bake for 10-14 minutes until the edges are set but the centers remain soft.
Notes
Chilling the dough is essential for gluten-free cookies to prevent them from spreading too thin during baking. For the best flavor, use high-quality Ceylon cinnamon and ensure your gluten-free flour blend contains xanthan gum to maintain the proper structure.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Real Ingredients for Natural Flavor
To make these soft and chewy treats, we focus on pantry staples that deliver big flavor. Using fresh, high-quality ingredients makes all the difference in simple recipes like this.
- Butter: Salted butter gives these cookies a rich base. You can easily swap this for a dairy-free stick butter if needed.
- Sugars: We use a mix of white sugar and light brown sugar. The brown sugar adds moisture and a hint of molasses flavor that pairs beautifully with cinnamon.
- Egg & Vanilla: A fresh egg binds the dough, while pure vanilla extract adds that essential warmth.
- Gluten-Free Flour: Use a high-quality 1:1 gluten-free all-purpose baking flour (with xanthan gum). Spoon and level it to keep the cookies light.
- Cream of Tartar: This is the secret ingredient for that classic snickerdoodle tang and chewiness.
- Cinnamon & Sanding Sugar: For the rolling coating, I love using coarse sanding sugar for extra crunch, mixed with plenty of ground cinnamon.
The Simple Path to Cookie Perfection
Step 1: Cream the Butter and Sugars
Start by adding your butter, white sugar, and light brown sugar to a large bowl or a stand mixer. Cream them together for about one minute until the mixture looks fluffy and pale. This incorporates air for a better texture.
Step 2: Add Wet Ingredients
Beat in the egg and vanilla extract until fully combined. The mixture should look smooth and creamy.
Step 3: Mix the Dry Ingredients
Add the gluten-free flour, cream of tartar, cinnamon, baking soda, and salt. Mix until a soft dough forms. Be careful not to overwork the dough; just mix until the flour streaks disappear.
Step 4: Roll and Chill
Scoop the dough into balls using a 1 ½ to 2 tablespoon scoop. Roll each ball in the cinnamon-sugar mixture until fully coated. Place the dough balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes (ideally an hour) to prevent spreading.
Step 5: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on a baking sheet, spacing them out as they will spread. Bake for 10–14 minutes. They might look slightly underdone in the center, but they will firm up as they cool on the baking sheet.
Christine’s Secrets for Soft Cookies
Achieving that perfect pillow-soft texture comes down to temperature and timing. First, do not skip the chilling step! Gluten-free dough can be sticky and prone to spreading, so that time in the fridge helps the fats solidify, resulting in a thicker cookie. Also, if you want to embrace clean cookie living, use organic sugar and high-quality cinnamon for the coating—the flavor difference is noticeable.
If you find yourself without cream of tartar, you can replace both the cream of tartar and the baking soda with 1 teaspoon of baking powder, though the classic tang will be milder.
Seasonal Twists and Natural Swaps
These cookies are a wonderful canvas for natural variations. For a fall harvest vibe, try rolling them in pumpkin pie spice instead of just cinnamon. If you love deep, warming flavors, you might enjoy the spice profile in our chewy pumpkin cookies, which share that cozy autumn spirit.
- Dairy-Free: simply use your favorite vegan butter stick substitute.
- Nutty Crunch: finely chopped pecans added to the rolling sugar add a lovely earthiness.
Sharing the Warmth
These cookies are best served slightly warm, perhaps with a cup of coffee or herbal tea. They look beautiful stacked on a ceramic platter for a rustic presentation. If you are building a holiday cookie box, they pair wonderfully with the bright citrus notes of our lemon crinkle cookies for a lovely contrast in color and flavor.
Baking with Natural Joy
There is nothing quite like pulling a tray of fresh snickerdoodles out of the oven. The crackly tops and sparkling sugar are a testament to the beauty of baking with real ingredients. Whether you make these for a quiet afternoon or a family gathering, I hope they bring a little warmth to your day. For more spicy inspiration, check out our triple ginger cookies next!
This recipe was adapted from a lovely version by Eat With Clarity.
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