These gluten free snickerdoodle cookies offer the classic cinnamon-sugar flavor you love with a soft center and slightly crisp edges. Made in one bowl with no chilling required, they’re the perfect treat for anyone avoiding gluten.
This recipe resolves issues of dryness and crumbling in gluten-free cookies while simplifying preparation and maintaining delicious taste and texture for all dietary needs.
After trying countless gluten free snickerdoodle recipes that turned out dry or crumbly, I finally cracked the code with this version. The secret? A blend of both white and brown sugars plus a hint of almond extract that takes these cookies to a whole new level.
My family can’t tell these are gluten free, which is the ultimate win! The dough comes together in about 10 minutes, and they bake in just 9-11 minutes. They stay soft for days when stored in an airtight container (if they last that long in your house).
Table of contents
Dietary Considerations
- This recipe is gluten-free when using certified gluten-free all-purpose flour.
- The recipe contains butter and eggs, so it is unsuitable for vegan diets.
- This recipe is vegetarian-friendly as it contains no meat products.
- The recipe is not keto or low-carb due to sugar and flour content.
- The recipe contains almond extract, so it is not nut-free.
Why You Will Love This Recipe
- No Chilling Required These gluten free snickerdoodle cookies go straight into the oven with no wait time. The recipe is built to give you that soft center and crisp edges without the usual 1-2 hours of refrigeration most recipes demand.
- One-Bowl Simplicity The entire cookie dough comes together in a single bowl. You’ll add ingredients in sequence – butter and sugars first, then eggs and extracts, followed by dry ingredients – without needing to mix things separately.
- Stays Soft For Days The brown sugar and proper flour ratio help these gluten free snickerdoodles stay soft for up to 5 days when stored in an airtight container. Adding a slice of bread to your storage container keeps them even fresher.
- Dietary Flexibility These snickerdoodle cookies work with multiple substitutions. Use dairy-free butter for lactose concerns, or replace eggs with applesauce or flax eggs for vegan needs. My family with gluten allergies can safely enjoy them.
Gluten Free Snickerdoodle Cookies
- Prep Time: 10 minutes
- Cool Time: 0
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 24 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Description
These gluten-free snickerdoodle cookies hit all the right notes with their soft centers and slightly crisp edges. The cinnamon-sugar coating gives them that familiar flavor we all love, while the one-bowl method means less cleanup.
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup granulated sugar (for cinnamon-sugar mixture)
- 2 teaspoons ground cinnamon (for cinnamon-sugar mixture)
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Using parchment paper not only prevents sticking but also aids in achieving an even brown color at the bottoms.
- In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and packed light brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes. Remember, the butter should be soft enough to leave an indent, allowing for an ideal cookie structure.
- Add the eggs one by one to the creamed mixture, beating well after each addition. Then, mix in the pure vanilla extract and the almond extract until everything is smooth and well incorporated. The almond extract is particularly beneficial as it adds depth to the classic snickerdoodle flavor without being overpowering.
- Carefully add the cream of tartar, baking soda, salt, and cinnamon into your wet ingredients, mixing until fully combined. The cream of tartar is essential here for achieving the distinct tang that defines snickerdoodles.
- Gradually add the gluten-free all-purpose flour to the dough mixture, mixing at a low speed until just combined. The resulting dough should feel soft but not sticky. Make sure you spoon and level the flour for accurate measurement; scooping directly from the bag can lead to excess flour, resulting in dry cookies.
- In a small bowl, mix together the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon until well combined. This will be the coating for your cookies.
- Use a 1 1/2 tablespoon cookie scoop to portion out the dough, rolling each portion into a ball. Thoroughly coat each ball in the cinnamon-sugar mixture.
- Arrange the coated balls on your parchment-lined baking sheets, leaving about 2 inches space between each. Gently press down on the center of each ball to slightly flatten it. This step is crucial as it allows for even spreading during baking and prevents the cookies from puffing excessively.
- Bake the cookies on the middle rack for 9-11 minutes. They should appear slightly underdone at the center while being set around the edges. If you prefer softer cookies, aim for about 9 minutes. For a more crisp edge, let them go for 11 minutes.
- After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack for complete cooling. They will continue to firm up as they cool, so don’t be concerned if they seem too soft initially.
Notes
- For the best texture, ensure your butter is at room temperature before you start creaming it. It should be pliable, not melted or greasy.
- The combination of vanilla and almond extracts is key to the distinctive flavor profile, so do not skip the almond extract unless there are nut allergies.
- Always measure the gluten-free flour correctly by spooning it into your measuring cup and leveling it off. This step is crucial as too much flour will lead to dry cookies.
- Using a gluten-free flour blend that includes xanthan gum is important; this ingredient mimics gluten’s properties and helps your cookies maintain their shape.
- Gently flattening the dough balls before baking helps ensure an even spread and that wonderful crackly top we look for in snickerdoodles.
- Store the cookies in an airtight container at room temperature for up to 5 days. For foam-like softness, include a slice of bread inside the container and replace it when it becomes stale.
- The dough can be frozen for up to 3 months. Roll the dough into balls, coat them in the cinnamon-sugar mixture, and flash freeze them before transferring to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the cooking time.
- Adjust the size of your cookie balls for different cookie sizes; for smaller cookies, use a 1 tablespoon scoop and reduce the baking time to 7-9 minutes. For larger bakery-style cookies, use a 3 tablespoon scoop and bake for 12-14 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Ingredient Notes
- Vanilla extract: Provides the base flavor that works with the cinnamon. Use pure vanilla rather than imitation for better taste.
- Almond extract: This often-overlooked ingredient enhances the classic snickerdoodle flavor without taking over. It’s a small amount that makes a big impact.
- Gluten free all-purpose flour: Bob’s Red Mill 1:1 or Pillsbury Gluten-Free work well. Make sure your blend contains xanthan gum for proper texture and binding.
- Cream of tartar: Gives snickerdoodles their distinctive tangy flavor and helps create the right texture. Don’t skip this ingredient, it’s what makes a snickerdoodle a snickerdoodle.
Recipe Baking Tips
- If your dough seems too wet, add 1-2 tablespoons of gluten-free flour at a time until it reaches a soft but not sticky consistency. Different gluten-free flour brands absorb moisture differently.
- When cookies spread too much during baking, chill the dough for 15 minutes before forming balls. Cold dough helps maintain the classic snickerdoodle shape and prevents excessive flattening.
- For dairy-free snickerdoodles, substitute the butter with equal amounts of plant-based stick butter rather than tub varieties. Stick versions contain less water and produce better structure in gluten-free cookies.
- If your cookies crack too much on top, press them down slightly more before baking and reduce oven temperature by 10°F. This helps create that characteristic snickerdoodle crackle without excessive splitting.
- When measuring gluten-free flour, spoon it into your measuring cup and level with a knife rather than scooping directly from the bag. This prevents using too much flour and creating dry cookies.
Serving Suggestions
Serve gluten free snickerdoodle cookies with hot coffee or cinnamon chai tea. Pair with fresh berries or dairy-free vanilla ice cream for contrast.
Use these cookies to make ice cream sandwiches with coconut milk ice cream. Crumble over yogurt parfaits or blend into milkshakes.
Top gluten free snickerdoodles with caramel drizzle or chocolate ganache. Dust with extra cinnamon sugar or press chocolate chips into warm cookies.
Recipe variations
- You can use almond extract or vanilla extract in these gluten-free snickerdoodle cookies. The recipe works well with either flavor option.
- Add 1/2 cup of chopped nuts or 1/2 cup chocolate chips to the dough before rolling in cinnamon sugar for extra texture.
- Either Bob’s Red Mill 1:1 Gluten-Free Baking Flour or Pillsbury Gluten-Free Flour can be used in this recipe. Both produce excellent results.
- If making smaller cookies, use a 1 tablespoon scoop and bake for 7-9 minutes. For larger cookies, use a 3 tablespoon scoop and bake 12-14 minutes.
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How to Store?
To keep your gluten free snickerdoodle cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature up to 5 days. Place a slice of bread in the container and replace it when it becomes stale to maintain softness.
Freezing Baked Cookies: Wrap cooled cookies individually in plastic wrap or aluminum foil, then place in a freezer-safe bag or container up to 2 months. Microwave for 10 seconds before serving.
Freezing Cookie Dough: Roll dough into balls, coat in cinnamon sugar, and flash freeze on a baking sheet before transferring to a freezer bag up to 3 months. Bake frozen dough at 325°F for 12-14 minutes.
Other Recipes You’ll Love
- Chocolate Almond Flour Cookies
- Gluten Free Chocolate Chip Cookies
- Gluten Free Peanut Butter Cookies
- Rice Krispie Chocolate Chip Cookies
Snickerdoodles have a cinnamon flavor. They are soft cookies coated with sugar that contain vanilla and almond extracts.
Yes, there is a snickerdoodle Oreo. It combines cinnamon creme with sugar crystals between two snickerdoodle wafer cookies.
Yes, snickerdoodle cookies go bad. They last 3-5 days in airtight containers. Stored in cool, dry places, they can last two weeks. Freezing extends freshness for months.
Snickerdoodles taste slightly sour because of cream of tartar in the recipe. This ingredient adds a tangy flavor to the cookie batter.
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