Gluten Free Snickerdoodle Cookies melt in your mouth. #glutenfreesnickerdoodlecookies, #GFsnickerdoodles, #recipeideashop

Gluten Free Snickerdoodle Cookies

Melt-in-your mouth Cinnamon Sugar Cookies. Super easy. And gluten free.

Course Cookies, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 60
Calories 60 kcal
Author Recipe Idea Shop / Lois Carter Crawford


Cookie Dough

  • 1 cup butter softened
  • 1 ¼ cup sugar
  • ¼ cup brown sugar
  • 2 eggs
  • ¼ c 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

Cookie Coating

  • 3 tablespoons sugar
  • 1 tablespoon ground cinnamon


Cookie Dough

  1. Cream butter and sugars (not the cooking coating mixture) until thoroughly mixed.

  2. Add eggs, milk and vanilla and mix until combined.

  3. 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.

  4. Then, using an electric mixer (I prefer a stand mixer), mix the wet and dry ingredients on low speed until fully incorporated.

  5. Whip on high for 3 minutes.

  6. Roll the dough into 1”-2” balls, depending on how big you want your cookies.

Cookie Coating

  1. Mix the cookie coating ingredients (sugar and cinnamon) in a small bowl to use for rolling on the outside of the cookies.

  2. Roll each cookie dough ball in the cinnamon/sugar mixture and place them on an ungreased cookie sheet about 2” apart.

Bake and Cool

  1. Bake at 350F degrees for 10 minutes, until starting to brown slightly.

  2. The cookies will puff up as they bake and then flatten out when they are done.

  3. Cool on a rack.