These gluten-free snickerdoodles with a cinnamon-sugar coating have a soft chewy center and a crisp edge for a melt-in-your-mouth classic cookie that will bring back memories. This quick and easy cookie recipe is so yummy, you won’t guess they’re gluten-free.
I grew up making the old-fashioned snickerdoodles recipe from my mother’s worn and much-loved Betty Crocker cookbook. While it’s not the fanciest cookie, there is something familiar and comforting about this cinnamon and sugar cookie.
Snickerdoodles are a must-make Christmas cookie recipe too. And I love that they’re simple and generic enough that you can make them year-round too (without appearing like a crazy Christmas person!)
I adapted this recipe from that original Betty Crocker recipe; luckily it’s easy to make gluten-free and I even have a dairy-free option listed below if you need it.
Why This Snickerdoodle Recipe is So Good:
- quick and easy recipe
- no fancy ingredients
- chewy on the inside, crisp on the outside
- no chill time required (unless your dough is sticky and even then you only need a few minutes)
- so yummy, you won’t guess they’re gluten-free!
Ingredients in Gluten-Free Snickerdoodles:
Let’s get down to our soft and chewy gluten-free snickerdoodle recipe!
- sugar
, granulated
- butter, softened (NOT melted)
- shortening
or palm shortening
- eggs
- cream of tartar
- baking soda
- salt
- gluten-free flour blend with xanthan gum
(I prefer King Arthur Measure for Measure)
For the cinnamon-sugar coating - sugar
- cinnamon
Supplies you might need:
- stand mixer
or hand mixer
and large bowl
- rubber spatula
for scraping
- cookie sheets
- parchment paper
or non-stick oven-safe liners
- spatula
- wire rack
for cooling
Snickerdoodles Video Tutorial
How to Make Gluten-Free Snickerdoodles:
- Mix the softened butter and shortening.
- Add the sugar, then eggs.
- Mix in the cream of tartar, baking soda, salt, then flour.
- Roll into cookie balls.
- Mix cinnamon and sugar together in a small bowl, then drop the cookie balls in to coat.
- Bake and allow to cool.
- Enjoy!
Gluten-Free Snickerdoodles Baking Tips:
For the best cookies, do not melt your butter or substitute margarine. Melted butter will cause the cookie to spread out and be too thin. Softened butter will provide a thicker softer result.
To prevent your snickerdoodles from going flat, remember these tips:
1. do not use melted butter
2. do not overmix the snickerdoodle cookie dough
3. warm dough will also result in flatter cookies – chill if needed for 20 minutes before baking
Dairy-Free Option – you can use Earth Balance butter substitute if needed (we use the soy-free version). Do NOT soften the earth balance butter, use it cold.
How do I test when my Snickerdoodles are done baking?
The easiest method is to simply stick a clean toothpick into the center of a cookie in the middle of the cookie sheet. If it comes out clean, the cookie is done. If there’s cookie dough on it, the cookie needs to bake a little longer. You can also eye-ball the cookies – if the tops are set and the edges are beginning to turn golden, the cookies are also done.
Can you freeze snickerdoodles?
Yes, you can. Cool your snickerdoodles completely, then place in a single layer inside a container that’s airtight. Place parchment or wax paper in between each layer to prevent sticking together. You can freeze for 1-2 months if needed.
Why do snickerdoodles need cream of tartar?
The cream of tartar adds a bit of tanginess to these cookies and also a bit of chewiness. Without the cream of tartar, the cookies would be more of a sugar cookie with cinnamon then a snickerdoodle.
Can I substitute something else for the cream of tartar?
You can, but I highly recommend that you get cream of tartar. It’s inexpensive and easily found in the spice section of your grocery store. Plus you can use leftover cream of tartar for making this easy homemade playdough! As mentioned above, it does have benefits for the taste and texture of snickerdoodles. It’s really what makes snickerdoodles well snickerdoodles!
If you insist, you can substitute baking powder for the cream of tartar and omit the baking soda.
Other Favorite Christmas Cookie Recipes:
- Gluten-Free Sugar Cookies with Buttercream Frosting
- Gluten-Free Peanut Butter Blossom Cookies
- Snowball Cookies (Gluten-Free)
- Chocolate Peppermint Sandwich Cookies
- Magic Cookie Bars (with gluten-free option)
- Gluten-Free Ginger Molasses Frosted Cookies
I hope you enjoy these gluten-free snickerdoodles as much as my family and friends do!
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PinDescription
These gluten-free snickerdoodles with a cinnamon-sugar coating have a soft chewy center and a crisp edge for a melt-in-your-mouth classic cookie that will bring back memories. This quick and easy cookie recipe is so yummy, you won’t guess they’re gluten-free.
Ingredients
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 extra-large eggs or 3 regular eggs
- 2 1/2 cups gluten-free flour with xanthan gum (I use King Arthur’s Measure for Measure gluten-free blend)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 375°F.
- Beat the softened butter and shortening together in a large bowl. Mix in 1 1/2 cups sugar, then add the eggs one at a time. Mix in the cream of tartar, baking soda, and salt. Lastly, stir in the flour, scraping the sides as needed.
- Roll the dough into 1-2″ balls.
- In a small separate bowl, stir together the remaining 1/4 c. sugar and cinnamon.
- Drop the cookie balls into the cinnamon sugar mixture.
- Place about 2″ apart on ungreased cookie sheets.
- Bake 8 to 10 minutes or until set. Do not overbake or they won’t be as chewy.
- Cool on the cookie sheet for 5-10 minutes, then remove from cookie sheet to wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
Keywords: gluten-free Snickerdoodles, Christmas cookies, gluten-free cookies, cinnamon sugar
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