Go Back
Print
Overhead image of baked gluten-free snickerdoodles. Cookies are coated with cinnamon-sugar and wrinkled.

Easy Gluten-Free Snickerdoodle Recipe

Makes thin and chewy snickerdoodles
Prep Time 10 minutes
Cook Time 12 minutes
Chill 20 minutes
Total Time 45 minutes
Servings 24 cookies

Ingredients

For the Gluten-Free Snickerdoodle Dough

  • 1 stick butter, softened (4 ounces; 113 grams)
  • 3/4 cup granulated sugar (5 1/4 ounces; 150 grams)
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 1 1/3 cups Bob's Red Mill Gluten-free Baking Flour (6 2/3 ounces; 185 grams)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Cinnamon-Sugar Coating

  • 1/4 cup granulated sugar (1 3/4 ounces; 50 grams)
  • 2 teaspoons ground cinnamon

Instructions

  1. Cream together the butter, sugar, and ground cinnamon in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and creamy, about two minutes. Stop the mixer after one minute and scrape down the sides of the bowl. This step is important. A thick layer of butter clings to the side of the bowl. If you don’t scrape the bow and mix for an additional minute, that layer of butter can cause the cookies to spread.

  2. Add the egg and mix until incorporated. Again, stop the mixer. Scrape the sides of the bowl and then mix for an additional 15 seconds.

  3. Stop the mixer. Add the gluten-free flour, cream of tartar, baking soda, salt, and cinnamon. Blend until combined. Dough will be stiff.

  4. Chill dough for 20 minutes. Prepare Cinnamon-Sugar Coating: stir together cinnamon and sugar in a small bowl. 

  5. Preheat oven to 375 degrees F. Adjust oven racks to upper-middle and lower-middle position.
  6. Line two rimmed baking sheets with parchment paper. Scoop dough, one tablespoon each, into balls. Coat in cinnamon-sugar mixture. Place on baking sheet, about an inch apart to allow for spreading.
  7. Bake until edges are golden brown and cookies have set, about 12 minutes. Switch and rotate the baking sheets halfway through baking.
  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.