I am so excited to share with you these delicious, melt-in-your-mouth Gluten Free Snickerdoodles without cream of tartar. These cookies are one of my best gluten free cookie recipes yet. I include a dairy-free option too! You can make these cookies in under 20 minutes!
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This is it my friends. The ultimate in classic gluten free cookies. Mr. Fearless Dining has always been a fan of snickerdoodles, but for some reason, I have never posted my recipe on the blog.
This gluten free snickerdoodle cookie recipe is the stuff dreams are made of. You get the sugary cinnamon flavors all in a buttery soft cookie. These gluten free snickerdoodles are made without cream of tartar.
If you love the type of cookie that is slightly crisp (very slightly) and melts in your mouth, you must give this recipe a try! (These Gluten Free Russian Tea Cookies are also great melt-in-your-mouth cookies to make!)
Why you need to make these cookies:
- This gluten free snickerdoodle cookies recipe has that famous sweet cinnamon sugar flavor. These cookies are buttery and light with the perfect crispness around the edges.
- The secret to my snickerdoodles is to roll the unbaked dough in a cinnamon-sugar blend.
- All you need is 20 minutes to make this simple snickerdoodles recipe!
- Although snickerdoodles are typically soft cookies, these cookies have a little crispiness so you can also use these cookies to make perfect ice cream sandwiches.
If you love baking cookies, I have tons of delicious gluten free cookie recipes to try! Check out my gluten free snickerdoodles web story too for more info.
Are you ready to see how easy these snickerdoodle cookies are to make? First, gather your ingredients.
Ingredient notes:
I tried to keep the ingredients to a minimum to keep this gluten free snickerdoodles recipe easy to make. This is a snickerdoodles recipe and you do not cream of tartar!
- Gluten Free Flour Blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Ground Cinnamon - This spice is for rolling the dough in.
- Eggs - I recommend size large
- Butter - You will need one stick or ½ cup of unsalted butter. Use a dairy-free butter like Earth Balance if you are dairy-free
- Vanilla Extract - use pure vanilla extract. It makes a big difference in the flavor, trust me!
How to make gluten free snickerdoodles:
Step 1: Add the gluten free flour blend, sugar, baking powder, baking soda, and sea salt into a large mixing bowl and whisk to blend.
To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale. To make a scale even trickier, every gluten free flour blend has a different weight.
Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 2: Melt the butter to soften it in a mixing bowl. Add the pure vanilla extract and eggs to the bowl and mix well.
Note, you want your butter very soft and partially melted, but not super hot very melted. If your butter is too hot it will cook the eggs when you mix them together.
Step 3: Pour the wet ingredients into the dry ingredients and mix them into a cookie dough.
You can easily use a standing mixer with the paddle attachment if you prefer.
Your snickerdoodle cookie dough will be a little stiff like in this photo. Use a cookie scoop to scoop dough balls and drop them into a bowl of sugar and cinnamon.
Step 4: Roll the gluten free cookie dough balls in the cinnamon-sugar mix and put them onto a cookie sheet. (All quantities etc. are listed down below in the recipe card.)
I like to use parchment paper on the cookie pan to prevent the cookies from sticking. You can also grease the cookie pan if you prefer.
Step 5: Use a glass bottom to smoosh the cookie balls flat.
Step 6: Bake at 350º F for 8-10 minutes, depending on the size of your cookies. Remove from the oven to a cooling. Cool for two minutes then move the cookies to a wire rack.
You may also love this Gluten Free Toll House Cookie recipe!
Cookie baking tips:
- Use room temperature eggs. I know that it sounds odd to use eggs at room temperature, but it really helps how your cookies will turn out.
- Take special care to measure your gluten free flour correctly. If you add in too much gluten free flour, it can mess with the cookies as they bake. If they don't' have the proper ratios of ingredients, you may end up with a disaster.
- Chill your dough when possible. I know you are probably ready to eat your cookies right now, but taking a few minutes to chill the batter makes them less likely to spread.
- Your oven temperature may be off. Periodically, check your oven temperature to make sure it's right. Otherwise, the cookies will, for sure, spread if it's not accurate.
- Use a cooled cookie sheet when baking. Don't take a hot cookie sheet and put the batter on it, or I promise the cookies won't turn out. They start baking immediately, and it messes with their shape of them. Use a couple of sheets and rotate them out when making large batches of cookies.
If you love the flavors of chai, try my Gluten Free Chai Snickerdoodles recipe too!
Recipe FAQ:
Yes, you can easily make these cookies dairy-free by using vegan butter.
These snickerdoodles will keep fresh for up to 3 days in an air-tight container, or freeze.
You can definitely freeze these gluten free cookies! They taste deliciously frozen too! They will keep up to 4 months in the freezer. Just put your cooled cookies into a freezer bag and pop them into the freezer.
Cream of tartar adds a delicious flavor, but some with food allergies can not tolerate it so I really wanted to create a gluten free snickerdoodle recipe that was made without cream of tartar.
Make these gluten free cookies into a gluten free Crumbl Cookie Copycat!
More delicious cookie recipes:
- A cross between a cookie and a brownie, these Yummy Gluten Free Brookies can easily become your favorite.
- Sprinkles make these Gluten Free Funfetti Cookies colorful for a party.
- This delicious Gluten Free Pumpkin Snickerdoodles recipe is a delicious variation of my snickerdoodles recipe.
- These Gluten Free Gingerdoodles are perfect for the holidays!
Recipe
Gluten Free Snickerdoodles Cookies
Equipment
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ¾ cup sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup butter melted, but not too hot!
- 2 eggs
- 1 teaspoon pure vanilla extract
- Sugar and cinnamon for rolling
Instructions
- Preheat the oven to 350º F.
- In a large bowl, add the dry ingredients and whisk to blend.
- Add the wet ingredients into a smaller bowl and mix well.
- Pour the wet ingredients into the dry ingredients and mix.
- Use a cookie scoop to make cookie dough balls.
- In a small bowl, add 3 tablespoons sugar to 1 teaspoon cinnamon. Mix it up.
- Drop each cookie ball into the cinnamon sugar and roll it around.
- Use the bottom of a glass to press each cookie flat.
- Bake 8 minutes.
- Remove and cool on a cooling rack.
Video
Notes
- To make your snickerdoodles dairy-free, use vegan butter.
- I really like Bob's Red Mill 1 to 1 GF Blend and King Arthur Measure for Measure in this recipe. Other brands will most likely work too, I just haven't experimented with any other gluten free flour blends in this cookie recipe.
- If your gluten free flour blend doesn't contain Xanthan Gum, please add 1 teaspoon to your flour mix.
- To flatten your cookie balls after rolling in the sugar-cinnamon blend, use the bottom of a glass.
- If you make your cookies large, they make great ice cream sandwiches with ice cream.
- These cookies will keep in an air-tight container up to 4 days or freeze them and they will keep 4 months in the freezer.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Karen Crisp
You show salt in the picture but it’s not in the recipe. I am getting ready to bake them and I’m not sure what to do.
Sandi Gaertner
Hi Karen, That is odd, I added it back. I used 1/8 teaspoon of salt, but you can use less, down to a small dash.
Cyndi
I have made this recipe a plethora of times over the past year for my friends and family. I eat gluten free and so whenever I bake for others that’s what they get and no one can ever tell the difference. I just wanted to thank you for the fabulous & simple GF cookie recipe that I can’t get enough of!!
Sandi Gaertner
You made my year...thank you so much for coming back to tell me you loved the recipe!
Lynda
First time making gluten free cookies. I also substituted erythritol for the sugar. Not quite as sweet. These had a good texture, I will make a double batch next time.
Sandi Gaertner
I am so glad you enjoyed my recipe. I haven't baked with erythritol and I am sure your comment will help others who do so thank you so much.
MC
Is the butter unsalted or regular?
Sandi Gaertner
Hi, the butter is unsalted.
Noelle
I love snickerdoodles and this recipe really hit the spot even while being gluten free!!
Sandi Gaertner
I am so glad, thank you so much Noelle 🙂