Snickerdoodles are a timeless classic, loved for their soft texture and delightful cinnamon-sugar coating. For those who need to avoid gluten, enjoying this beloved cookie can be challenging. Our gluten-free snickerdoodle recipe ensures you won't miss out on this treat. Made with simple ingredients and easy steps, these cookies are sure to become a favorite in your gluten-free baking repertoire.
Additional Recipes to Try
- Gluten-Free Chocolate Chip Cookie Bars
- Gluten-Free Buckwheat Brownies
- Gluten-Free Banana Split Cookies
Key Ingredients
- Gluten-Free Flour: The base of our cookies, ensuring a tender crumb without the gluten.
- Unsalted Butter: Adds richness and a creamy texture.
- Granulated Sugar: Sweetens the dough and forms the cinnamon-sugar coating.
- Egg: Provides structure and moisture.
- Vanilla Extract: Enhances the overall flavor.
- Baking Soda & Cream of Tartar: Leavening agents that give snickerdoodles their characteristic tangy flavor.
- Salt: Balances the sweetness.
- Cinnamon: The star of the coating, offering a warm and spicy kick.
Why You'll Love This Recipe
- Gluten-Free: Perfect for those with gluten sensitivities or celiac disease.
- Easy to Make: Simple steps that even novice bakers can follow.
- Delicious Flavor: The classic taste of snickerdoodles, without the gluten.
- Soft and Chewy: The ideal texture for a snickerdoodle cookie.
- Perfect for Any Occasion: Great for holidays, parties, or a sweet treat anytime.
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the Dough
- Cream Butter and Sugar: In a large mixing bowl, cream together ½ cup of softened unsalted butter and ¾ cup of granulated sugar until light and fluffy.
- Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon of vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 ½ cups of all-purpose gluten-free flour, ½ teaspoon of baking soda, ¼ teaspoon of cream of tartar, and ¼ teaspoon of salt.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Shape the Cookies
- Cinnamon-Sugar Coating: In a small bowl, mix 2 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon.
- Form Dough Balls: Scoop out tablespoon-sized portions of the dough and roll them into balls.
- Coat: Roll each ball in the cinnamon-sugar mixture until well coated.
Bake the Cookies
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten: Slightly flatten each dough ball with the bottom of a glass or your hand.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Simple Gluten-Free Snickerdoodles
Snickerdoodles are a timeless classic, loved for their soft texture and delightful cinnamon-sugar coating. For those who need to avoid gluten, enjoying this beloved cookie can be challenging. Our gluten-free snickerdoodle recipe ensures you won't miss out on this treat. Made with simple ingredients and easy steps, these cookies are sure to become a favorite in your gluten-free baking repertoire.
Ingredients
- 1 ½ cups all-purpose gluten-free flour ensure it contains xanthan gum
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- 2 tablespoon granulated sugar for rolling
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and ¾ cup of sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- In a small bowl, mix the remaining 2 tablespoons of sugar with the ground cinnamon.
- Scoop out tablespoon-sized portions of the dough and roll them into balls.
- Roll each ball in the cinnamon-sugar mixture until well coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Slightly flatten each dough ball with the bottom of a glass or your hand.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your gluten-free snickerdoodles with a glass of milk or your favorite beverage!
Tried this recipe?Let us know how it was!
