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!

A stack of gluten free snickerdoodle cookies.

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.

Although snickerdoodles are typically soft cookies, they have a little crispiness, so you can also use them to make perfect ice cream sandwiches. All you need is 20 minutes to make this simple Snickerdoodle recipe!

These Gluten Free Russian Tea Cookies are another fun cookie recipe to make. If you love baking cookies, I have 100s of delicious gluten free cookie recipes to try!

Allergen Information:

These homemade Snickerdoodles are gluten-free, nut-free, soy-free, and oat-free. You can make them dairy-free by using plant-based butter.

Making an ice cream sandwich with chocolate ice cream.

Are you ready to see how easy these Snickerdoodle cookies are to make? First, gather your ingredients.

Photos of the snickerdoodles ingredients on the counter.

Ingredient Notes:

I tried to keep the ingredients to a minimum to keep this gluten free Snickerdoodle recipe easy to make. This is a snickerdoodles recipe, and you do not need cream of tartar!

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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.
  • Sugar – Use cane sugar.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
  • Ground Cinnamon – This spice is for rolling the dough in.
  • Eggs – I recommend size large.
  • Butter – Use unsalted butter. Use a dairy-free butter like Earth Balance if you are dairy-free
  • Vanilla Extract – I recommend using pure vanilla extract. It makes a big difference in the flavor, trust me!

Step-By-Step Photos and Directions:

Dry ingredients in a bowl.

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. Every gluten-free flour blend has a different weight, making a scale even trickier. 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.

Snickerdoodle wet ingredients in a bowl.

Step 2: Melt the butter to soften it, then add it to a mixing bowl. Add the pure vanilla extract and eggs to the bowl and mix well. Whisk to blend.

Note that you want your butter to be 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.

Wet ingredients poured over the dry ingredients.

Step 3: Pour the wet ingredients into the dry ingredients and mix them into a cookie dough.

🔑 Sandi says: You can also mix your dough in a stand mixer with a paddle attachment if you prefer.

Cookie dough in a bowl.

Like in this photo, your Snickerdoodle cookie dough will be a little stiff.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Cookie dough balls on a cookie sheet.

Step 4: Use a cookie scoop to scoop dough balls and drop them into a bowl of sugar and cinnamon. Use your hands to roll the gluten free cookie dough into balls. Roll them in the cinnamon-sugar mix and place them onto a parchment paper-lined cookie sheet. (The recipe card lists all quantities, etc., below.)

I like to use parchment paper on the cookie pan to prevent the cookies from sticking. You can also use this gluten free baking spray on the cookie pan if you prefer. (Always check to ensure your baking spray is gluten free! Pam baking spray is NOT gluten free.)

Snickerdoodle cookies ready to bake.

Step 5: Use a glass bottom or your hand to smush the cookie balls flat.

Step 6: Bake at 350º F for 10-11 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!

Snickerdoodles on a cooling rack.

Tips for perfect cookies:

  • 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.
  • 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.

I wrote a Gluten Free Cookie Troubleshooting Guide to help you make the best cookies. If you love the flavors of chai, try my Gluten Free Chai Snickerdoodles recipe too!

Frequently Asked Questions:

Do you need the cream of tartar in this Snickerdoodle recipe?

Cream of tartar adds a delicious flavor, but some with food allergies can not tolerate it, so I wanted to create a gluten-free Snickerdoodle recipe made without cream of tartar.

How long will these snickerdoodles keep fresh?

These snickerdoodles will keep fresh for up to 3 days in an airtight container, or freeze.

Can you freeze gluten free snickerdoodles?

You can definitely freeze these gluten free cookies! They taste deliciously frozen! 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.

Make these gluten free cookies into a Gluten Free Crumbl Cookie Copycat!

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Gluten Free Snickerdoodles Cookies

Sandi Gaertner
Everyone loves these delicious gluten free snickerdoodles cookies. Crisp and soft these gluten free cookies melt in your mouth
4.95 from 17 votes
gluten free allergy icon
nut free allergen icon
vegetarian icon
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 89 kcal


  • 1 ½ cups gluten free flour blend * see note
  • ¾ cup cane sugar
  • ½ teaspoon aluminum-free baking powder
  • ¼ teaspoon baking soda
  • teaspoon salt
  • ½ cup unsalted butter melted, but not too hot!
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Sugar and cinnamon for rolling


  • Preheat the oven to 350º F.
  • In a large mixing bowl, add the dry ingredients and whisk to blend.
  • Add the wet ingredients into a smaller bowl and mix well. (Partially melt your butter so it mixes easily.
  • Pour the wet ingredients into the dry ingredients and mix. Note, you can use a stand mixer with a paddle attachment if you prefer to use a mixer.
  • Use a medium-sized cookie scoop to make cookie dough balls. Roll the dough into 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. Place each cookie onto a parchment paper lined cookie sheet.
  • Use the bottom of a glass to press each cookie flat.
  • Bake for 10 minutes.
  • Remove the cookies from the oven and cool on a cooling rack.



  1. To make your snickerdoodles dairy-free, use vegan butter.
  2. 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.
  3. If your gluten free flour blend doesn’t contain Xanthan Gum, please add 3/4 teaspoon to your flour mix.
  4. To flatten your cookie balls after rolling in the sugar-cinnamon blend, use the bottom of a glass.
  5. If you make your cookies large, they make great ice cream sandwiches with ice cream.
  6. These cookies will keep fresh in an airtight container for up to 3 days or freeze them in a zipper bag, and they will keep 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 89kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 24mgSodium: 51mgPotassium: 13mgFiber: 1gSugar: 7gVitamin A: 138IUCalcium: 12mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

4.95 from 17 votes (11 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    These cookies are the best!! I make them for my son who is GF but of course I had to save some for my boyfriend. He’s not GF and loves them!
    Thanks for sharing the recipe 🙂

  2. 5 stars
    I made these cookies for first time came out perfect. I love them.
    Thank you for sharing recipe.

  3. 5 stars
    These came out perfect and delicious! The only thing I did differently is not flattening the dough, because we like our cookies a little thicker. Thanks for the great recipe!

    1. I am so glad you loved the recipe Kelly!! Thank you so much for coming back. If the batter is a bit thin, which can happen depending on how you measure your flour and the blend you use, just add 2-3 TBSP additional flour.

  4. 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.

  5. 5 stars
    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!!

  6. 5 stars
    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.

  7. Hi I made these a few days ago, they turned out quite well but I had to add more flour as my mixture was very wet and sloppy still,I made 12 plain and 12 with choc chips, they well crumbly and not too sweet but they were huge. Which my hubby and sons liked, not sure if they tasted as they should as we dont have them in the UK but will definitely make them again maybe with raisins or fudge pieces. I’m not sure mine would have faired to well it I had tried to put ice cream in them, but my lot liked them and they are the third biscuit I have made that didnt end up as one giant biscuit lol. Thanks for posting I’m gonna check out some of your other gf recipes x

    1. Thank you so much for your note…which gluten free flour blend did you use, and did it contain Xanthan gum? Every blend has a different flour/starch ratio, which can affect the moisture level greatly…and some don’t include Xanthan Gum (holds things together better).

    1. Hi Courtney, almond flour by itself will not hold together very well, it needs to be blended with other flours or some type of binder.

  8. Did I miss the cream of tartar in the actual recipe. I saw it on “what you need” but it’s not on the recipe itself. Can you advise how much?

    1. Hi Shonne, thank you for catching that. I ended up not having it so I didn’t use it in the recipe. I took it out to avoid confusion. Thank you again!