Gluten-Free Snickerdoodles

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Gluten-free snickerdoodles are the easiest cookies you can make during the holiday season. Not only are they flavorful, but they require 10 simple ingredients.  

With a simple blend of wholesome ingredients and a dash of cinnamon magic, these gluten-free snickerdoodles are a warm invitation to indulge in the cozy, festive flavors of the season.

Ingredients

• Gluten-Free All-Purpose Flour- Make these gluten-free snickerdoodles with a high-quality gluten-free all-purpose flour blend that contains xanthan gum. Xanthan gum is the miracle ingredient that gives gluten-free baked goods structure. If your gluten-free all-purpose flour blend does not have xanthan gum, add 1/2 teaspoon of xanthan gum to the dry ingredients. 
• Cinnamon: Cinnamon gives the cookies a warm flavor that makes you want to keep eating until they are all gone. 
• Cream Of Tartar: Gives the Snickerdoodle cookies a tangy flavor and helps with the texture. 
• Salt- Balances out the cookie’s sweet flavor and enhances the other flavors in the cookies. 
• Baking Soda– Helps the cookies rise and spread. 
• Unsalted Butter- Adds richness and flavor, contributing to the cookie’s soft and chewy texture. 
• Granular Sweetener- Gives the cookies a crispy coating. I used monk fruit sweetener, but you can use any sweetener you prefer. 
• Eggs- Binds the cookie dough together. 
• Vanilla Extract- Adds additional flavor. Use pure vanilla extract for best results. 

How To Make Gluten-Free Snickerdoodles

To make the cookie dough, mix the gluten-free all-purpose flour, cinnamon, cream of tartar, salt, and baking soda in a bowl until combined. 

Put the butter and granular sweetener in a large bowl. Beat with a hand mixer until light and fluffy. You can also make the Snickerdoodles in a stand mixer using the paddle attachment to make the cookie dough. 

Mix in the egg until combined. Next, add the egg yolk and pure vanilla extract. Mix until combined. 

Add the gluten-free flour mixture and mix until combined. 

Cover the Snickerdoodle cookie dough with plastic wrap and chill it in the fridge for 30 minutes. 

Set your oven to 350 °F and let it preheat. 

Scoop the Snickerdoodle cookie dough onto a parchment-lined baking sheet, using a 2-tablespoon cookie scoop, placing each cookie 2 inches apart. 

To roll the cookies, mix the cinnamon and granular sweetener in a shallow bowl until combined. 

Roll each cookie into the cinnamon sugar, then place them back on the baking sheet. Let the cookies sit for 5 minutes, then roll them in the cinnamon-sugar mixture again. 

Bake the snickerdoodles for 8-11 minutes until they are slightly golden around the edges. 

Let the snickerdoodles cool undisturbed on the baking sheet for 5 minutes. Put the Snickerdoodles on a cooling rack to cool completely before serving. 

Tips For Making Gluten-Free Snickerdoodles

The more cinnamon sugar, the better. Make sure you coat the Snickerdoodles well with cinnamon sugar. It will give you the perfect crispy coating. I like to coat my snickerdoodles and let them sit for a few minutes before rolling them in the cinnamon sugar again.  

Chill the cookie dough. Chill the Snickerdoodle cookie dough in the fridge for 30 minutes or overnight before baking. The Snickerdoodle cookie dough will be easier to handle and won’t spread too much in the oven. 

The more space, the better. Snickerdoodles rise in the oven, then fall and spread. If you place the cookies too close to each other, they will stick together. Trying to separate the cookies can cause them to break. Place the Snickerdoodles 2 inches apart on the baking sheet. 

What Does Cream Of Tartar Do In Snickerdoodles

As I mentioned above, cream of tartar plays a significant role in Snickerdoodle cookies. It gives the cookies a subtle tangy flavor. It also prevents the sugar in the coating from crystallizing, creating a crunchy, sugary coating. 

What Can I Use Instead Of Cream Of Tartar In Snickerdoodles 

If you don’t have the cream of tartar, you can still make Snickerdoodles. Simply replace the cream of tartar and baking soda with a teaspoon of baking powder. Note the Snickerdoodle cookies will have a slightly different taste if you use baking powder. 

Why Did My Snickerdoodles Spread Flat

The gluten-free Snickerdoodles will spread. However, they should not be flatter than a pancake. If this happens, you probably used too much baking soda or did not chill the dough. Chilling the dough will prevent the Snickerdoodles from spreading too quickly as they bake in the oven. Although it takes a little longer to enjoy the cookies, chilling the dough is a very important step, so don’t skip it. 

Storage Instructions

Gluten-free Snickerdoodles will last for 4 days at room temperature. Be sure to store the Snickerdoodles in an airtight container. Additionally, if you are storing more than 1 layer of cookies, place pieces of parchment between each cookie to prevent them from sticking together. 

Can You Freeze Snickerdoodle Cookie Dough

Yes, you can freeze Snickerdoodle cookie dough. Follow these instructions: 

1. Scoop the Snickerdoodles cookie dough onto a parchment-lined baking sheet. You can place the cookies closer together since you are not baking them right away. 
2. Roll the cookies into balls. Roll them in the cinnamon sugar and place them back on the baking sheet. 
3. Flash freeze the Snickerdoodles for 4 hours until frozen solid. This will prevent the Snickerdoodles from sticking together. 
4. Place the cookies into a ziplock bag, remove the excess air, and freeze the cookies. Freeze the gluten-free Snickerdoodles for up to 6 months. 

Baking Instructions 

1. When you are ready to bake the gluten-free Snickerdoodles, set your oven to 350°F and let it preheat. 
2. Remove the Snickerdoodles from the freezer and roll them in the cinnamon sugar mixture. Place them on a parchment-lined baking sheet about 2 inches apart. 
3. Bake the Snickerdoodles for 12-13 minutes until they are slightly golden around the edges. 

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