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Home » Recipes » Cookies + Bars

Kerrygold Snickerdoodle Cookies (GF)

Apr 7, 2022 · Leave a Comment

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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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butter-snickerdoodles-gluten-free

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.

Jump to:
  • Ingredients
  • Instructions
  • Equipment
  • Storage
  • Top tip
  • Kerrygold Snickerdoodle Cookies (GF)

Ingredients

snickerdoodle-ingredient-shot
  • 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.

snickerdoodle-process-shot
snickerdoodle-process-shot

Combine the melted butter, 1 cup sugar, and eggs together with an electric mixer. 

snickerdoodle-process-shot

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.

snickerdoodle-process-shot

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.

snickerdoodle-process-shot

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.

butter-snickerdoodles-gluten-free

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!

butter-snickerdoodles-gluten-free

Kerrygold Snickerdoodle Cookies (GF)

What makes these cookies extra unique? I use Kerrygold butter and that makes the cookies so scrumptious.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 6 cookies

Equipment

  • Three glass bowls
  • A baking sheet
  • Precut parchment paper
  • An electric mixer

Ingredients
  

  • 1 cup gluten-free flour I used cup4cup
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Baking soda
  • 1 ¼ cup Granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 Egg
  • 1 stick Kerrygold Butter melted
  • 1 teaspoon cream of tartar
  • ¼ teaspoon salt

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!

Notes

Store these cookies in a cool, dry place in an airtight container.
Keyword boozy buttercream, butter cookies, cookies, kerrygold, snickerdoodle, snickerdoodle cookies
Tried this recipe?Let us know how it was!

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