Keep your holiday baking traditions intact this year by making the best gluten free snickerdoodles! This recipe has the same crispy-on-the-outside, chewy-on-the-inside texture you know and love, with that iconic crunchy cinnamon sugar coating on the outside. They’re just like classic snickerdoodles, except they only have 7 ingredients!
Snickerdoodles are a must-have around the holidays with their chewy bite and spiced cinnamon sugar coating. Fortunately, this gluten-free snickerdoodle recipe makes it easy to enjoy these seasonal treats without any gluten! They’re also made with simple ingredients most of us already have on hand, so you can serve them up in no time at all.
Looking for more gluten-free cookies? Check out these flourless peanut butter cookies, the best gluten-free chocolate chip cookies, or my favorite chewy gluten-free ginger molasses cookies!
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Gluten Free Snickerdoodle Ingredients
- Vegan butter – The butter must be softened at room temperature before you start making the cookie dough.
- Granulated sugar – This will add plenty of sweetness and give you the crispy edges that make these cinnamon sugar cookies so iconic.
- Large egg – To bind the cookie dough together.
- Vanilla extract – Use gluten-free vanilla extract to avoid any reactions.
- Salt – Salt will enhance the flavor and make these cookies taste extra delicious.
- Baking powder – Baking powder is a classic leavening agent that will work without any acidic ingredients.
- King Arthur Measure for Measure Gluten Free Flour Mix – I have only tested this gluten-free snickerdoodle recipe with this specific gluten-free flour blend, so I recommend using it as well.
Cinnamon Sugar Mixture
- Granulated sugar – This is regular white sugar.
- Cinnamon – Use any type of ground cinnamon you have on hand.
Exact measurements and step by step directions for making these snickerdoodle cookies are in the recipe card below.
How to Make Gluten-Free Snickerdoodles
Step One: In a large bowl of a stand mixer, add vegan butter and granulated sugar. Beat on low speed for 30 seconds. Stop the machine and scrape down the sides.
Step Two: Add the egg and vanilla extract and mix on low speed for 15 seconds.
Step Three: In a medium bowl, add the salt, baking powder, and gluten free flour mix. Mix until fully combined.
Step Four: Add the flour mixture to the butter mixture and mix for 1 minute on low speed. Scraping the sides down once.
Step Five: Set the batter aside to rest for 30 minutes. Portion 1″ size balls of dough on a baking sheet. Roll into balls.
Step Six: In a small bowl, stir together cinnamon-sugar mixture.
Step Seven: Roll each of the snickerdoodle cookie dough balls in the cinnamon-sugar and place back on the cookie sheets.
Step Eight: Bake for 8-9 minutes. Let cool for a few minutes then remove from the pan to wire racks to cool. Serve warm or cool.
Hint: Measure ingredients by weight where weight is given. For the best results, make sure all ingredients are at room temperature.
Substitutions
- You can substitute vegan butter with regular dairy butter. Make sure it is unsalted and at room temperature.
- I have only tested this recipe with the King Arthur gluten-free flour blend. Other all-purpose blends may work, but I have not tried them.
- Although you can use coconut sugar instead of white sugar, it will change the color and flavor of the cookies. I don’t recommend using it for the cinnamon sugar mixture.
Variations
- Make vegan snickerdoodles: Try replacing the egg with a flax egg or a store-bought egg substitute.
- Adjust the seasoning: Classic snickerdoodle cookies are made with cinnamon, but you could also use pumpkin pie spice, apple pie spice, or other warm spice blends for a different flavor profile.
- Replace the extract: Almond extract would give these cookies a deliciously nutty flavor.
Equipment
To make the best gluten-free snickerdoodle cookies, you’ll want to gather a few common baking supplies before you get started.
- Stand mixer (or hand mixer and a large mixing bowl)
- Spatula
- 2 cookie sheets
- Parchment paper
- Cookie scoop or spoons
- Small bowl
- Wire rack
Storage
Baked cookies store very well in an airtight container for up to 4 days. Cookies may be frozen for longer storage. Freeze for up to 1 month. Defrost at room temperature before serving.
Top Tip
Allow the snickerdoodle dough to rest for 30 minutes before portioning.
Food Safety
- Since these cookies are made with raw eggs, it’s important to sanitize your mixing bowls and equipment after use to avoid spreading salmonella.
- Be careful not to consume any raw cookie dough.
- The egg should be at room temperature before making the cookie dough, but be careful not to let it sit out for more than 2 hours.
Gluten-Free Snickerdoodle Cookies FAQs
Although traditional snickerdoodles call for cream of tartar and baking soda, this gluten-free version uses baking powder instead. Baking powder already contains both baking soda and cream of tartar, so you’ll get the slight tang and soft texture you’re looking for.
Yep, and it’s quite an easy swap! This version uses gluten-free flour instead of all-purpose flour, and to make it dairy-free, I also like to use vegan butter. You’ll still have the same chewy, texture and cinnamony flavor, but without any dairy or gluten.
In general, you can make cookie dough 2-3 days before you want to bake and store it in an airtight container in the fridge. You can also freeze cookie dough balls for several weeks or months, then let them thaw in the fridge before you roll them in cinnamon sugar and bake like normal.
Looking for other gluten-free cookie recipes like this? Try these:
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Recipe
Gluten Free Snickerdoodles Recipe: Dairy-Free & Delicious
These super buttery gluten free snickerdoodle cookies are incredibly light, buttery, and delicious. Plus they’re dairy free!
Servings: 36 cookies
Calories: 1891kcal
Instructions
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In a large bowl of a stand mixer, add vegan butter and granulated sugar. Beat on low speed for 30 seconds. Stop the machine and scrape down the sides.
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Add the egg and vanilla extract and mix on low speed for 15 seconds.
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In a medium bowl, add the salt, baking powder, and gluten free flour mix. Mix until fully combined.
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Add the flour mixture to the butter mixture and mix for 1 minute on low speed. Scraping the sides down once.
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Set the batter aside to rest for 30 minutes.
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Preheat the oven to 375F. Place parchment paper on baking sheets.
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Portion 1″ size balls of dough on a baking sheet. Roll into balls.
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In a small bowl, stir together cinnamon-sugar mixture.
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Roll each ball of dough in the cinnamon-sugar and place back on the cookie sheets.
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Bake for 8-9 minutes. Let cool for a few minutes then remove from the pan to wire racks to cool. Serve warm or cool.
Notes
Make sure ingredients are at room temperature.
Allow batter to rest for 30 minutes before portioning the dough.
Baked cookies store very well in an airtight container for up to 4 days. Cookies may be frozen for longer storage. Freeze for up to 1 month. Defrost at room temperature.
Nutrition
Calories: 1891kcal | Carbohydrates: 282g | Protein: 21g | Fat: 83g | Saturated Fat: 20g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1382mg | Potassium: 527mg | Fiber: 16g | Sugar: 180g | Vitamin A: 4556IU | Vitamin C: 0.1mg | Calcium: 328mg | Iron: 7mg
