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A stack of gluten-free snickerdoodles. The top cookie is broken in half.

Easy Gluten-Free Snickerdoodle Recipe

Easy recipe for gluten-free snickerdoodles. These buttery sugar cookies are rolled in cinnamon-sugar before baking. Making the cookies tasty and pretty! (Dairy-free variation included.)

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies

Ingredients

For the Gluten-Free Snickerdoodle Dough

  • 1 ⅓ cups Bob's Red Mill Gluten-free Baking Flour (6 ⅔ ounces; 185 grams)
  • 1 teaspoon cream of tartar, see note 1
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 stick butter, softened (4 ounces; 113 grams)
  • ¾ cup granulated sugar (5 ¼ ounces; 150 grams)
  • 1 large egg

For the Cinnamon-Sugar Coating

  • ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 375℉. Line two baking sheets with parchment paper or grease lightly.

  2. Whisk the gluten-free flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl.

  3. In a large bowl, mix the butter and sugar together until smooth. Add the egg. Mix on medium-high speed. Stop the mixer once and scrape the bottom and sides of the bowl.

  4. Stop the mixer. Add the gluten-free flour mixture. Blend until the dough comes together.

  5. Prepare Cinnamon-Sugar Coating: stir together cinnamon and sugar in a small bowl. 

  6. Scoop the dough, about one tablespoon each, into balls. Roll in cinnamon-sugar. Place on baking sheet, about an inch apart to allow for spreading. If you want, sprinkle a little extra cinnamon-sugar on each cookie. Flatten the dough a little with your hand or the bottom of a drinking glass dipped in gluten-free flour.

  7. Bake until edges are golden brown and cookies have set, about 12 minutes.

  8. Allow cookies to cool on the baking sheet for five minutes. Then transfer to a wire rack and let cool completely.
  9. Store cookies wrapped on the counter for up to five days or freeze cooled cookies in a freezer bag for up to four months.

Recipe Notes

Note 1: Cream of Tartar. If you don't have cream of tartar, replace it and the baking soda with 1 teaspoon baking powder.

Dairy-Free Variation: To make these cookies dairy-free, replace the softened butter with your favorite dairy-free buttery spread. Be sure to use one that's suitable for baking.