These Gluten Free Snickerdoodle Cookies have crispy edges with a chewy center, and that classic cinnamon-sugar coating we all love so much. Even though a classic cookie like Snickerdoodles are one of the most created and shared recipes online, I knew this was a must-add to my website.
If you enjoy a classic sweet treat, make sure to check out my Gluten Free Chocolate Crinkle Cookies and my Gluten Free Brown Sugar Cookies. And let's not forget my super simple and delicious Snickerdoodle Cookie Bars.
If are a pumpkin lover, make sure to check out my Gluten Free Pumpkin Snickerdoodles.
Jump to:
- Recipe Ingredient Notes
- How to make Gluten Free Snickerdoodles
- What is Cream of Tartar?
- How can I substitute Cream of Tartar?
- FAQ about Gluten Free Snickerdoodle Cookies
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Cookie Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe with King Arthur Measure for Measure and my own gluten-free flour blend. This is a recipe that should work without any issues with any gluten free flour blend you may have on hand. Please make sure the blend does contain xanthan gum.
Shortening: In this recipe, I use a mix of butter and shortening. Shortening helps the cookies hold their shape and prevent spreading. Cookies baked with all butter will spread too much and will end up being greasy, thin, and crispy. I highly recommend not skipping the shortening in this recipe. I use Crisco Vegetable Shortening.
Cream of Tartar: Also known as potassium bitartrate, cream of tartar gives Snickerdoodles their distinctive tangy flavor. It also helps to give them their soft, chewy, and pillowy texture.
Milk Powder: Milk Powder is an optional ingredient in this recipe. If you have never baked with milk powder before (whole fat or nonfat), I recommend giving it a try. It enhances the taste of the baked goods by adding just a hint of sweetness as well as a creamier texture (think of it as an additional emulsifier). The fat found in milk powder also acts as a tenderizer resulting in a softer bake. You can find nonfat milk powder in the baking section or near the canned milk in your local grocery store. I buy this product online: Whole Milk Powder.
How to make Gluten Free Snickerdoodles
Classic Snickerdoodle Cookies are very simple to make. Make sure to have your butter and eggs at room temperature. The dough only needs to rest for 30 minutes which gives you plenty of time to preheat your oven and clean up your kitchen.
Step 1: Sift together the dry ingredients and set them aside.
Step 2: In a medium bowl or the bowl of your stand mixer, beat together room temperature butter, shortening, both sugars, and vanilla extract until light and fluffy, around 5 minutes. Make sure to scrape down the sides with a flexible spatula halfway through.
Step 3: Add your whole egg and mix for an additional minute until fully incorporated.
Step 4: Add your dry ingredients and mix until combined. Transfer the dough to an airtight container or cover the mixing bowl and chill the gluten-free snickerdoodle dough for 30-45minutes. Chilling the snickerdoodle cookie dough mainly helps with scooping and rolling the dough.
Step 5: When ready to bake, preheat your oven to 350F. Line two baking sheets with parchment paper.
Step 6: In a small bowl combine the granulated sugar and ground cinnamon and mix. Scoop medium-sized balls of cookie dough (using a Medium Sized Cookie Scooper) and roll them into balls. Roll them in the cinnamon sugar mixture, then place no more than 6 of them on the prepared cookie sheets. You should get 10-12 cookies out of this dough weighing around 55-60g
Step 7: Gently pat down the dough balls IF you would like flatter cookies. If you are looking for a thicker cookie, you may skip this step.
Step 8: Bake them one tray at a time at 350F for 10-12 minutes or until they look puffy. If you make them smaller cookies, they will bake faster.
Step 9: Remove the snickerdoodles from the oven and allow them to cool for 10 minutes on the baking sheet before transferring them to a cooling rack. The cookies will deflate – that is completely normal.
Store the gluten free snickerdoodle cookies in an air-tight container at room temperature for up to 3 days.
What is Cream of Tartar?
Traditional Snickerdoodles are made with cream of tartar and of course, this is also an important ingredient in this gluten-free version. Also known as potassium bitartrate. Cream of tartar gives Snickerdoodles their distinctive tangy flavor. It also helps to give them their soft, chewy, and pillowy texture.
How can I substitute Cream of Tartar?
Cream of Tartar, which is an essential ingredient to make classic snickerdoodles, can be hard to find at times. In a pinch, you may substitute it with white vinegar. The cookie will most likely be flatter but the vinegar will give the cookie the acidity it needs.
1 teaspoon of white vinegar equals 1 teaspoon of cream of tartar
FAQ about Gluten Free Snickerdoodle Cookies
Allow the cookies to cool completely before freezing. I like to freeze them on a sheet tray and once fully frozen I transfer them to a ziplock bag or airtight container
Yes but please be aware that this recipe will result in flat and greasy cookies.
Using all shortening will result in thicker cookies. If you like you can flatten them halfway through baking with the spatula or the back of a spoon.
I have not tested this recipe for gluten free snickerdoodle cookies with an egg replacer. If you do, please share in the comments.
Cream of tartar is what gives Snickerdoodles a slight tang. Combined with baking soda it creates a rapid carbon dioxide reaction. These bubbles help the cookies rise, but also create the signature snickerdoodle cracks on the top.
To make this recipe with “regular all-purpose flour” substitute the gluten-free flour with 185g of all-purpose flour.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Cookie Recipes to try
📖 Recipe
Gluten Free Snickerdoodles
These Gluten Free Snickerdoodle Cookies have crispy edges, chewy centers, and that classic cinnamon-sugar coating we all love so much.
Ingredients
For the Snickerdoodle Cookies Dough
- 200 grams Gluten Free Multi Purpose Flour
- 10 gram cornstarch
- 1 teaspoon milk powder (optional)
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon (2 grams) kosher salt
- 1 teaspoon ground cinnamon
- 65 grams butter, unsalted, at room temperature
- 50 grams shortening, at room temperature
- 50 grams light brown sugar
- 100 gram granulated white sugar
- 1 teaspoon vanilla
- 1 large egg, at room temperature
For Sugar Coating combine
- 50 g granulated white sugar
- 1 teaspoon ground cinnamon
Instructions
How to make Gluten Free Snickerdoodles
- Start by sifting together the gluten-free flour, corn starch, milk powder (if using), cream of tartar, baking soda, salt, and ground cinnamon in a bowl and set aside.
- In the bowl of your stand mixer, combine the room temperature butter, shortening, brown sugar, granulated white sugar, and vanilla and mix for 5 minutes at medium-high speed until light and fluffy. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
- Add the whole egg and mix until fully incorporated. Scrape down the sides.
- With the mixer running on low, add your dry ingredients and mix until the wet ingredients are fully incorporated.
- Place your mixing bowl in your refrigerator for 30 minutes to allow your dough to firm up.
- When ready to bake, preheat your oven to 350F.
- Line two sheet trays with parchment paper.
- Scoop medium-sized balls of cookie dough (using a Medium Sized Cookie Scooper) and roll them into balls. Roll them in the cinnamon-sugar mixture, then place no more than 6 of them on the prepared cookie sheets. You should get 8-10 cookies out of this dough weighing around 55-60g
- Gently pat down the dough balls if you would like to have thinner cookies. Skip this step if you would like to have thicker cookies.
- Bake them one cookie sheet at a time at 350F for 10 minutes or until they look puffy. Remember if you make smaller cookies, they will bake faster.
- Remove the snickerdoodles from the oven and allow them to cool for 10 minutes on the sheet tray before transferring them to a cooling rack. The cookies will deflate - that is completely normal.
Store any leftover gluten-free Snickerdoodle Cookies in an airtight container at room temperature for up to 3 days.
Notes
Dairy-free Option: Using all shortening will result in thicker cookies. If you like, you can flatten them halfway through baking with the spatula or the back of a spoon. This will help them to spread more.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 256
Calories are a guestimate and randomly generated.
Tammy says
These cookies are AMAZING. Instructions were easy to follow. I love that most of the ingredients are by weight. Cookies came out exactly as described: crispy edges with soft middle. You wouldn’t even know they are GF. I used Cup 4 Cup flour.
Daniela Weiner says
Thank you, Tammy! I am SO happy to hear they were a big hit. Thank you so much
Amy says
Can these be made smaller, like 30 grams each?
Daniela says
Yes. But please adjust baking times accordingly. I would start checking them at 8 minutes or so.
Megan Levonyak says
My favorite thing about these cookies is that my roommate (who doesn't like snickerdoodles) thinks these are delicious. Slight crunch on the outside, soft and sweet on the inside. I made the dough a day ahead of baking and loved how they came out. My cookies were ~40g and I baked them for about 10 min.
Sophie says
Yummy yum yum!! These are delightful! I can't wait to make the pumpkin version. Another winner, Daniela!
Olivia says
Just made these tonight for a family party tomorrow. Also made them dairy free with a lactose free butter (Green Valley). You can't even tell the difference! These are incredible! Glad I did a test few to start because I realized the dough needed to cool a bit longer in the fridge, though I did double the recipe so maybe that's why.
Wonderful and easy recipe to follow! I followed by grams using my kitchen scale and it all came out perfectly! Thank you!!
Kiki says
While my dough was chilling, I decided to read the recipe notes and saw that it said do not skip the shortening. Well, I skipped it because I didn’t have any and just replaced with butter. I did not press down the balls hoping they would not get too flat and I’m happy to report they baked up beautifully. I just tasted one and it is divine. I will definitely be making again and I will buy some shortening!
Eileen says
First gf cookie I have made in year and is delicious! I would give it full stars!
Daniela says
Hooray! So glad you enjoy these Snickerdoodles
Kristen says
Can you make them like your Levain style cookies? 6oz each?
Daniela says
I have NOT tried this or even though about it. Those would be some big snickerdoodle cookies. Let me know if you try it!