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–+ servings

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
4.94 from 16 votes
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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

Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • ¾ cup cane sugar
  • ½ teaspoon aluminum-free baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup unsalted butter melted, but not too hot!
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Sugar and cinnamon for rolling

Instructions
 

  • 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.

Video

Notes

  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.

SPECIAL NOTE

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.

Nutrition

Serving: 1gCalories: 89kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 24mgSodium: 51mgPotassium: 13mgFiber: 1gSugar: 7gVitamin A: 138IUCalcium: 12mgIron: 1mg
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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.