My grandmother always said that a house isn’t a home without a jar of classic cookies on the counter. The foundation matters, especially when we are adapting cherished recipes for modern needs. Making this batch of Gluten Free Snickerdoodles 2 is a testament to why classic cookie wisdom never goes out of style. Once you nail the dough, everything else falls perfectly into place.
This beautiful recipe takes a traditional favorite and gives it a wonderful update without losing that tender crumb we all love. We start with a browned butter base that adds incredible warmth to every single bite. The dough is strong, reliable, and rolls beautifully in that classic cinnamon sugar coating.
The Classic Perfection
You will treasure how these cookies bake up with perfectly crisp edges and delightfully soft centers. The browned butter brings a rich, nutty flavor that makes the traditional cinnamon coating taste even more wonderful. It proves that a solid foundation creates the best textures, even when baking without gluten. This dough is reliable, comforting, and perfect for sharing with the people you love.
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Gluten Free Snickerdoodles
- Total Time: 1 hour 25 mins
- Yield: 24 cookies
- Diet: Gluten-Free
Description
These gluten-free snickerdoodles feature a rich browned butter base and a tender, chewy crumb thanks to the addition of almond flour. Rolled in a classic cinnamon-sugar coating, they offer a nostalgic treat with perfectly crisp edges and a signature tang.
Ingredients
- 1/2 cup (113g) butter
- 1/2 cup (98g) shortening
- 1 cup (200g) granulated sugar
- 1/2 cup (107g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups plus 2 tablespoons (319g) gluten-free measure-for-measure flour blend (with xanthan gum)
- 1/2 cup (50g) almond flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Melt the butter in a saucepan over medium heat, whisking constantly until the solids brown and release a nutty aroma, then immediately pour into a glass bowl.
- Combine the shortening, granulated sugar, and brown sugar with the warm butter, then blend in the eggs and vanilla extract until smooth.
- Gently stir in the gluten-free flour, almond flour, cream of tartar, baking soda, and salt until well-combined, then cover and refrigerate the dough for at least 1 hour.
- Preheat oven to 400°F and line a baking sheet with a silicone mat; shape chilled dough into 1-inch balls, roll in cinnamon-sugar, and bake for 9-11 minutes until just set.
- Allow the cookies to cool on the pan for 2 minutes before transferring them to a wire rack to cool completely.
Notes
Always use a gluten-free flour blend that contains xanthan gum to ensure the cookies hold their shape properly during baking. If you prefer a flatter, crisper cookie, you can slightly flatten the dough balls with the bottom of a glass after rolling them in the cinnamon-sugar mixture but before placing them in the oven.
- Prep Time: 1 hour 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Dough Base
Quality ingredients are the secret to any genuine, time-honored cookie. Start with a good dough, and your baked treats will always turn out beautifully.
- Butter & Shortening: We brown the butter (1/2 cup or 113g) for incredible depth, while the shortening (1/2 cup or 98g) keeps the cookies tender and prevents spreading.
- Sugars: A mix of granulated (1 cup or 200g) and brown sugar (1/2 cup or 107g) provides the perfect balance of sweetness and moisture.
- Gluten-Free Flour: Use 2 cups plus 2 tablespoons (319g) of a high-quality measure-for-measure blend with xanthan gum.
- Almond Flour: Adding just 1/2 cup (50g) brings back that classic, tender crumb that gluten-free bakes often miss.
- Cream of Tartar: You need 2 teaspoons of this authentic ingredient to give snickerdoodles their signature tang and chewy texture.
The Classic Method
Step 1: Brown the Butter
Melt your butter in a saucepan over medium heat, whisking constantly. Watch for it to foam, then turn off the heat as soon as the solids brown and release a nutty aroma. Pour it into a glass bowl right away to stop the cooking.
Step 2: Mix the Wet Ingredients
Add your shortening, granulated sugar, and brown sugar to the warm browned butter. Mix them until beautifully combined. Blend in the 2 large eggs and 2 teaspoons of real vanilla extract until the mixture is completely smooth.
Step 3: Add the Dry Ingredients
Gently mix in the gluten-free flour, almond flour, cream of tartar, baking soda, and kosher salt. Stir just until well-combined. Cover this wonderful dough and let it rest in the refrigerator for at least 1 hour.
Step 4: Roll and Bake
Preheat your oven to 400°F and line a large baking sheet with a silicone mat. Shape the chilled dough into 1-inch balls, roll them generously in your cinnamon-sugar mixture, and place them 2 inches apart. Bake for 9-11 minutes until just set, then let them cool on the pan for 2 minutes before moving to a wire rack.
Foundation Secrets
Technique before toppings is my golden rule, and it certainly applies here. Chilling the dough is absolutely necessary because it allows the gluten-free flours to hydrate and prevents the cookies from spreading too thin. For the best flavor, don’t rush the brown butter process; that nutty aroma is your cue for success. If you want to read more about wonderful baking habits, checking out clean cookie living is a great start, or you can see how others approach gluten-free snickerdoodles for more inspiration.
Classic Twists
Once you have a reliable foundation, you can gently adapt it to suit any family gathering. If you have nut allergies, simply omit the almond flour and replace it with an extra 1/3 cup of your gluten-free measure-for-measure flour. For a wonderful citrus note during the holidays, try rubbing some fresh orange zest into your rolling sugar, much like we do for our beloved orange snickerdoodles. You can even use a dairy-free butter substitute, though keep in mind it will not brown like the real thing.
Classic Enjoyment
These cookies are an absolute joy when served warm right out of the oven with a tall glass of cold milk. They make a perfect addition to holiday cookie tins or a comforting after-school treat for the grandkids. If you are putting together a dessert platter, they pair beautifully with frosted swig sugar cookies for a gorgeous contrast in textures.
The Sweet Foundation
Baking is all about patience, quality ingredients, and sharing the love with those around us. These cookies carry stories in every bite, proving that adapting recipes for modern needs doesn’t mean sacrificing authentic flavor. For another reliable take on this favorite, you will love our traditional gluten-free snickerdoodles. Keep baking from the heart, and remember that every great creation starts with a good dough. I would love to see your beautiful batches—share them with me on Pinterest, tag my page on Instagram, or join our baking family over on Facebook!
