These gluten-free snickerdoodle cookies are IT! They are chewy, soft, crinkly on the edges, and GIANT. That's a winning combo for any cookie. But what makes these cookies extra unique? I use Kerrygold butter and that makes the cookies so scrumptious.
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These cookies are great for any occasion, but I love to make them in the spring. Something about snickerdoodles tastes so bright and fresh.
This recipe was inspired by my recipe for pantry cookies. Find that recipe HERE.
Ingredients
- Gluten-free flour (I used cup4cup)
- Vanilla extract
- Baking soda
- Cream of Tartar
- Granulated sugar
- Ground cinnamon
- Eggs
- Melted Kerrygold Butter
- Salt
See recipe card for quantities.
Instructions
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
Combine the melted butter, 1 cup sugar, and eggs together with an electric mixer.
In a separate bowl, mix together the flour, salt, cream of tartar, and baking soda.
Add the dry flour mixture to the butter mixture. Mix until combined. Add in the vanilla extract.
In a smaller bowl, combine ¼ cup granulated sugar with the ground cinnamon.
Scoop the cookie into large balls and roll in the cinnamon-sugar mixture. Line on the baking sheet.
Chill in the fridge for 15 minutes.
Bake in the oven for 20 minutes. Take the cookies out every 5 minutes and pound the baking sheet on the counter to flatten the cookies.
After 20 minutes, remove the cookies from the oven and cool.
Enjoy!
Hint: use a cookie scoop to get evenly-sized cookies. Find the one I use HERE.
Equipment
- Three glass bowls - I LOVE this set (click HERE). It's the only set of bowls you'll ever need!
- A baking sheet - I really like baking with quarter baking sheets because they don't take up too much space. Find a great set HERE.
- Precut parchment paper - ok this specific one fits perfectly on quarter baking sheets. Find them HERE.
- An electric mixer - way easier than mixing by hand! Find a great option HERE.
Storage
Store these cookies in a cool, dry place in an airtight container. You can also store the cookies in a freezer-safe bag and store them in the freezer for six months.
Top tip
Save one or two balls of dough and put them in the freezer in a freezer-safe bag. Then you have a cookie on hand if you ever want just one or two!
Kerrygold Snickerdoodle Cookies (GF)
Ingredients
For Cookies:
- 2¼ cups gluten-free flour like Cup4Cup
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks Kerrygold butter, melted and slightly cooled
- 1¼ cups granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For Rolling:
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Line two baking sheets with parchment paper.
- Whisk together flour, cream of tartar, baking soda, and salt in medium bowl.
- In large bowl, whisk melted butter with both sugars until smooth. Let cool 3 minutes.
- Whisk in eggs and vanilla until combined.
- Fold in flour mixture until just combined. Don't overmix.
- Cover and refrigerate 30 minutes until firm enough to handle.
- Preheat oven to 350°F.
- Mix cinnamon and sugar for rolling in small bowl.
- Scoop dough into ¼ cup portions (about 3 ounces each). Roll into balls.
- Roll each ball in cinnamon-sugar, coating completely.
- Place 6 cookies per sheet, spacing 4 inches apart (they spread a lot).
- Bake for 8 minutes. Remove and lift pan 4-6 inches off counter, then bang down firmly. Cookies will deflate.
- Return to oven for 3 minutes. Remove and bang pan again.
- Repeat baking 3 minutes and banging 2-3 more times (16-18 minutes total) until cookies have rippled edges and golden centers.
- Let cookies cool completely on pan - they'll be very soft until cooled.
Notes
Cookies spread to 4-5 inches wide - don't crowd them
Bang firmly but controlled - you want deflation, not flying cookies
These are intentionally flat, not puffy like traditional snickerdoodles
Best eaten day-of for optimal texture contrast
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