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
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
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
