This Gluten Free Snickerdoodle Cookies Recipe is super good. The cookies melt in your mouth. Rolled in sugar and cinnamon, these cookies will be a favorite in every household.
Gluten Free Snickerdoodle Cookies Are So Good, No One Will Realize They Are GF!
Unless you want to eat all these cookies yourself, don’t tell anyone they are gluten free. Why do I say that? Because whenever I announce that something is gluten free, people say, “Oh.” And then they won’t even try them. Trust me, these don’t taste gluten free.
These Snickerdoodles are super scrumptious.
Snickerdoodle cookies are a typical cookie that Americans make. It’s one of the first cookies kids learn to make on their own, right after Chocolate Chip Cookies, the all-American favorite. That’s because the recipe is so simple. Mix the dough (and, really, you could dump it all in and mix it, and they would probably still turn out fine, but it’s easier to mix the sugar an butter first). Roll in balls. Roll in cinnamon sugar. Bake. Simple.
Don’tcha Just Love Cookies?
I do. Cookies are my favorite dessert. What’s yours? Do you like fancy cakes? Pudding? Ice cream? What’s your specialty? Cookies might not be your all-time favorite, but everyone is going to love these Gluten Free Snickerdoodle Cookies.
What You Need
You need mixing bowls, measuring cups and spoons, an electric mixer (affiliate link), cookie sheets (I prefer jelly roll pan style cookie sheets, affiliate link), and cooling racks. And a cute cookie jar, of course.
Gluten Free Snickerdoodle Cookies Recipe
Gluten Free Snickerdoodle Cookies
Melt-in-your mouth Cinnamon Sugar Cookies. Super easy. And gluten free.
- 1 cup butter softened
- 1 ¼ cup sugar
- ¼ cup brown sugar
- 2 eggs
- ¼ cups milk
- 1 teaspoon vanilla
- 2 ¾ cup Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon ground cinnamon
Cream butter and sugars (not the cooking coating mixture) until thoroughly mixed.
Add eggs, milk and vanilla and mix until combined.
Add flour, cream of tartar, baking soda, baking powder, and salt on top of the wet mixture. Give the dry ingredients a fluff with a fork or wire whisk to mix the dry ingredients.
Then, using an electric mixer (I prefer a stand mixer), mix the wet and dry ingredients on low speed until fully incorporated.
Whip on high for 3 minutes.
The dough will be quite stickly, like cake dough.
Using two spoons, roll the dough into 1”-2” balls, depending on how big you want your cookies.
Mix the cookie coating ingredients (sugar and cinnamon) in a small bowl to use for rolling on the outside of the cookies.
Roll each cookie dough ball in the cinnamon/sugar mixture and place them on an ungreased cookie sheet about 2” apart.
Bake and Cool
Bake at 350F degrees for 8-10 minutes, until starting to brown slightly.
The cookies will puff up as they bake and then flatten out as they cook.
Cool on a rack.
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Recipe Nutrition Information
This recipe is GF, NF, SF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop in 2018 and updated December 8, 2020.