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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
  • 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.

    Gluten-free snickerdoodle dough in a glass bowl.
  5. Prepare Cinnamon-Sugar Coating: stir together cinnamon and sugar in a small bowl. 

    A bowl of cinnamon-sugar.
  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.

    Gluten-free snickerdoodle dough on a cookie scoop.
  7. Bake until edges are golden brown and cookies have set, about 12 minutes.

    Gluten-free snickerdoodles on a baking pan.
  8. Allow cookies to cool on the baking sheet for five minutes. Then transfer to a wire rack and let cool completely.
    Gluten-free snickerdoodles on a cooling rack.
  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

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.