Description

These gluten-free snickerdoodles capture the essence of a farmhouse kitchen with their soft, pillowy texture and aromatic cinnamon-sugar crust. Perfect for those with dietary restrictions, these cookies rely on simple, high-quality ingredients to deliver a classic, comforting flavor that pairs beautifully with a hot cup of tea.

Ingredients

1 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups gluten-free flour blend (such as King Arthur Measure for Measure)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

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Instructions

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or lightly grease them.
In a large bowl, beat together the room-temperature butter and 1 cup of granulated sugar until the mixture is smooth and pale.
Add the egg and beat until the dough is cohesive, then stir in the vanilla extract, salt, and baking powder.
Gradually add the gluten-free flour blend, mixing until the flour is fully incorporated and the dough is soft and pliable.
In a small bowl or bag, combine the extra 2 tablespoons of sugar and the ground cinnamon; roll the dough into 1-inch balls and toss them in the mixture until fully coated.
Place the balls on the prepared baking sheets 1.5 inches apart, flatten them to 3/8-inch thickness with a flat-bottom glass, and bake for 8 to 10 minutes until the edges are set.

Notes

For the most accurate texture in gluten-free baking, always use the spoon-and-level method when measuring your flour to avoid packing it too tightly. If you prefer an extra chewy center, ensure your butter is soft but not melted before creaming, as this helps maintain the structure of the cookie during the high-heat bake.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American