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Gluten-Free Snickerdoodle Cookies Recipe

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4 from 8 reviews

Delicious and classic gluten-free snickerdoodle cookies with a soft, chewy center and a cinnamon-sugar coating. These cookies are perfect for those with gluten sensitivities and can be adapted for dairy-free or egg allergies without sacrificing flavor or texture.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened (use Smart Balance for dairy-free/vegan)
  • 1½ cups granulated sugar
  • 2 large eggs (use Bob's Red Mill gluten-free egg replacer for egg allergy)
  • 2 tsp pure vanilla extract
  • 3 cups gluten-free all-purpose flour with xanthan gum
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt

Cinnamon Sugar Coating

  • ¼ cup granulated sugar
  • 2 tsp ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the cookies.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and 1½ cups of granulated sugar together until the mixture is light and fluffy, ensuring a smooth texture for the cookies.
  3. Add Eggs and Vanilla: Scrape down the bowl sides, then add the eggs (or gluten-free egg replacer) and pure vanilla extract. Cream these into the mixture until completely smooth and well combined.
  4. Add Dry Ingredients: Incorporate the cream of tartar, baking soda, and salt into the wet mixture, stirring until they are evenly distributed.
  5. Mix in Flour: Add half of the gluten-free all-purpose flour and mix until just combined, then add the remaining flour and mix until the dough forms a cohesive ball.
  6. Prepare Cinnamon Sugar: In a small bowl, combine ¼ cup granulated sugar and 2 teaspoons ground cinnamon for coating the cookie dough balls.
  7. Shape and Coat: Use a greased 1½ teaspoon cookie scoop to form dough balls. Roll each ball thoroughly in the cinnamon sugar mixture to coat completely.
  8. Arrange on Baking Sheet: Place the coated dough balls on a parchment paper-lined baking sheet, spacing them 1-2 inches apart to allow room for spreading.
  9. Flatten Dough Balls: Press down gently on the center of each dough ball to flatten slightly. This step prevents the cookies from puffing up too much. For fluffier cookies, you can skip this step.
  10. Bake: Bake the cookies on the middle rack for 8 minutes for softer cookies or 10-12 minutes for crispier ones. Cookies made with egg replacer require a 12-minute bake time. Keep an eye on the oven as times may vary.
  11. Cool: Once baked, allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack or serving.

Notes

  • For dairy-free or vegan options, substitute unsalted butter with a plant-based alternative like Smart Balance.
  • If you have an egg allergy, replace eggs with Bob's Red Mill gluten-free egg replacer to maintain the texture.
  • Flattening the cookie dough balls before baking helps prevent excessive puffing and achieves a traditional snickerdoodle shape.
  • Baking times may vary depending on your oven; monitor closely to avoid over or under-baking.
  • Using gluten-free all-purpose flour with xanthan gum is critical to replicate the texture of traditional snickerdoodle cookies.

Find it online: https://cookedbygrace.com/gluten-free-snickerdoodle-cookies-recipe/