There’s nothing quite like the nostalgic joy of biting into a perfectly soft, cinnamon-sweet snickerdoodle—with that unmistakable tang and melt-in-your-mouth center. Now, you can experience the same childhood comfort without a speck of gluten in sight! These Gluten-Free Snickerdoodles are everything you love about the original: crinkled tops, chewy middles, and a velvety cloud of cinnamon sugar with every bite. Whether you’re baking for yourself or sharing with loved ones, this recipe brings an extra dose of coziness to any moment.

Gluten-Free Snickerdoodles Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of simple, reliable ingredients to craft the best Gluten-Free Snickerdoodles. Each element plays its part, from making the cookies tender and flavorful to ensuring they have that classic snickerdoodle appearance and aroma.

Gluten-free all-purpose flour (with xanthan gum): The foundation of your cookies—if your mix lacks xanthan gum, add a bit for perfect chewiness.
Baking soda: Gives the cookies a gentle lift and helps create that iconic crinkly top.
Cream of tartar: Delivers the signature tang that makes snickerdoodles so memorable.
Salt: Enhances every other flavor, so don’t skip this tiny but powerful addition.
Unsalted butter (softened): Brings luscious richness and adds to that melt-in-your-mouth texture.
Granulated sugar: Sweetens the dough and creates a delicate, crisp exterior.
Large egg: Binds everything together and provides just the right amount of chew.
Vanilla extract: Adds warmth and depth, complementing the cinnamon beautifully.
Milk (dairy or non-dairy): Loosens the dough, ensuring tender results without being dry.
Cinnamon-sugar coating (granulated sugar + ground cinnamon): The magical finishing touch that transforms these cookies into snickerdoodles.

How to Make Gluten-Free Snickerdoodles

Step 1: Prepare Your Baking Sheet

Let’s keep things fuss-free: line a baking sheet with parchment paper and preheat your oven to 350°F. This simple step ensures easy cleanup and helps your cookies bake evenly, so you get that golden bottom without any sticking!

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together your gluten-free flour, baking soda, cream of tartar, and salt. Mixing the dry ingredients separately ensures that every bite of your Gluten-Free Snickerdoodles features the perfect balance of flavor and texture.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until it looks light and fluffy. This process adds air to the dough, helping your cookies bake up beautifully tender and just the right amount of chewy.

Step 4: Add Wet Ingredients

Next, mix in the egg, vanilla extract, and milk until well incorporated. The mixture should look creamy and smooth, promising delicious results later on.

Step 5: Mix Dry and Wet Ingredients Together

Gradually add your dry mixture to the wet mixture, stirring until a soft, cohesive dough forms. Don’t over-mix—stop as soon as no dry flour remains for the best texture.

Step 6: Cinnamon-Sugar Magic

In a small bowl, stir together the granulated sugar and cinnamon for the coating. This quick step creates the irresistible, crackly shell that makes Gluten-Free Snickerdoodles instantly recognizable.

Step 7: Shape and Coat the Dough

Scoop out tablespoon-sized portions of dough, then roll each one between your hands into a ball. Tumble each dough ball in the cinnamon-sugar mixture until fully coated, and arrange them on your lined baking sheet, spacing them about two inches apart.

Step 8: Flatten and Bake

Gently press each dough ball down with your fingers or the bottom of a glass—this step ensures classic snickerdoodle shape and encourages those lovely crackles on top. Slide the tray into the oven and bake for 9 to 11 minutes, just until the edges are set but the centers remain soft. They’ll continue to firm up as they cool!

Step 9: Cool and Enjoy

Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This patience pays off—it keeps them soft and lets the flavors fully develop. Now comes the best part: enjoy!

How to Serve Gluten-Free Snickerdoodles

Garnishes

Sprinkle an extra pinch of cinnamon sugar over the cookies while they’re still warm for a sparkling, bakery-style finish. A light dusting of powdered sugar can add a pretty, festive touch if you’re serving these at a party.

Side Dishes

Serve these Gluten-Free Snickerdoodles with a steaming mug of chai tea, hot chocolate, or your favorite coffee. Pairing them with vanilla ice cream or a scoop of cinnamon gelato makes for an irresistible dessert plate.

Creative Ways to Present

Stack the cookies in glass jars for a sweet holiday gift, or arrange them in spirals on a vintage platter at your next get-together. For a whimsical touch, sandwich a little vanilla or dulce de leche ice cream between two cookies for snickerdoodle ice cream sandwiches everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Once cooled, place your Gluten-Free Snickerdoodles in an airtight container at room temperature. They stay soft and delicious for up to 4 days—just be sure to keep them away from moisture so they don’t lose that signature texture.

Freezing

Both the raw dough and baked cookies freeze beautifully. To freeze dough, roll into balls and freeze on a tray, then transfer to a zip-top bag. For baked cookies, cool completely before freezing. Either way, they’ll keep for up to 2 months and are ideal for impromptu treats or last-minute guests.

Reheating

If you crave that fresh-baked warmth, pop a cookie (or several) in a preheated 300°F oven for 2-3 minutes. Or, give individual cookies a quick zap in the microwave for about 10 seconds. The aroma alone is worth it!

FAQs

Can I use a different gluten-free flour blend?

Absolutely! Any good-quality gluten-free all-purpose blend should work, but blends containing xanthan gum provide chewier, more classic results. If you try a different blend, be sure to check for xanthan gum or add your own.

What can I substitute for cream of tartar?

Cream of tartar gives snickerdoodles their beloved tang. If you don’t have it, you can try replacing both the cream of tartar and baking soda with 1 teaspoon of baking powder, though the flavor will change slightly.

How do I make these dairy-free?

Just swap the butter for your favorite plant-based alternative and use non-dairy milk. The cookies will stay wonderfully soft and packed with flavor—no one will guess the difference!

Why did my cookies spread too much?

Cookie spread can happen if your butter is too soft or melted, or if there’s excess milk in the dough. Make sure your butter is just softened but not greasy, and measure the ingredients precisely for consistent, delicious results.

Can I make the dough ahead of time?

Definitely. Simply prepare and refrigerate the dough (covered) for up to 48 hours before baking. Chilled dough can help produce even thicker, chewier Gluten-Free Snickerdoodles.

Final Thoughts

If you’re searching for a cookie that promises cozy nostalgia and genuine happiness in every bite, these Gluten-Free Snickerdoodles are calling your name. They’re easy to make, adored by all, and proof that a little cinnamon sugar magic can brighten any day—so preheat your oven and bake up a batch to share!

Gluten-Free Snickerdoodles Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 25 minutes
Yield: 18 cookies 1x
Diet: Gluten-Free, Vegetarian

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Description

Enjoy these delicious gluten-free snickerdoodles, a perfect treat for those with gluten sensitivities. These soft, chewy cookies are coated in a delightful cinnamon-sugar mixture, making them a favorite for any occasion.

Ingredients

Scale

Dough:

1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk (dairy or non-dairy)

Cinnamon-Sugar Coating:

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Prepare the dough: In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt. In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add the egg, vanilla extract, and milk, and mix well. Gradually add the dry ingredients to the wet ingredients, forming a soft dough.
Make the coating: In a small bowl, mix the cinnamon and sugar for the coating.
Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, coat with cinnamon-sugar mixture, and place on the baking sheet. Flatten each ball and bake for 9–11 minutes.
Cool and enjoy: Let the cookies cool on the baking sheet before transferring to a wire rack.

Notes

If your gluten-free flour blend doesn’t contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
Cookies will firm up as they cool—avoid overbaking for a soft, chewy texture.

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