Gluten-Free Snickerdoodles (Included Dairy-Free & Vegan Options)

There’s something magical about the aroma of freshly baked snickerdoodles wafting through the kitchen. These classic cookies, with their soft and chewy texture, are a favorite for many. But what if you’re gluten-free, dairy-free, or vegan? No worries, these gluten-free snickerdoodles have got you covered!

A Cookie for All

These snickerdoodles are not only gluten-free but also offer dairy-free and vegan options. This means everyone can enjoy them, regardless of dietary restrictions. Whether you’re hosting a party or just indulging in a sweet treat, these cookies are a crowd-pleaser.

The Perfect Pairing

Pair these cookies with your favorite plant-based milk or a hot cup of tea. The cinnamon-sugar coating adds a delightful crunch that complements any beverage. They’re perfect for a cozy afternoon snack or a sweet ending to your day.

Share the Joy

One of the best parts about these cookies is sharing them with friends and family. They make a great gift or a thoughtful treat to bring to gatherings. Plus, they spark joy and conversation, especially when everyone can partake.

So, next time you’re in the mood for something sweet, try these gluten-free snickerdoodles. They’re a delicious reminder that everyone deserves a cookie, no matter their dietary needs. Enjoy the simple pleasure of a cookie that brings everyone together!

Gluten-Free Snickerdoodle Cookies (Dairy-Free & Vegan Option)

These gluten-free snickerdoodle cookies are soft and chewy, with a classic cinnamon-sugar coating. We have included dairy-free and vegan options, making them a versatile treat for everyone to enjoy.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Course cookies

Cuisine American

Servings 36 cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

• Cookie Dough
• 1 cup unsalted butter softened, Use Smart Balance for dairy-free/vegan.
• 1 1/2 cups granulated sugar
• 2 large eggs Use Bob’s Red Mill gluten-free egg replacer.
• 2 teaspoons pure vanilla extract
• 3 cups gluten-free all-purpose flour with xanthan gum
• 2 teaspoons cream of tartar If you don’t have the cream of tartar, you can substitute 2 teaspoons baking powder for BOTH the cream of tartar and the baking soda.
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• Cinnamon-Sugar Mixture
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

 

• Preheat oven to 350°F.
• In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.
• Scrape the sides of the bowl and add in the eggs (or egg replacer) and pure vanilla extract, and cream until smooth.
• Add in the cream of tartar, baking soda, and salt, and mix until combined.
• Add in half of the gluten-free flour and mix until combined. Add in the other half of the gluten-free flour and mix until the dough forms.
• In a small bowl, stir together the 1/4 cup of granulated sugar and ground cinnamon.
• Scoop out the cookie dough using a greased 1 1/2 teaspoon cookie scoop. Roll the dough ball into the cinnamon sugar mixture and coat well.
• Place the cookie dough on a parchment paper-lined baking sheet 1-2 inches apart.
• Flatten the cookie dough ball by pressing it down in the center of the ball. Flattening the cookie dough helps to keep the cookies from puffing up in the middle (see the recipe video). If you want fluffier cookies, skip the flattening step.
• Bake on the middle rack for 8 minutes for softer cookies, and 10-12 minutes for crispier cookies. The cookies with the egg replacer need to bake for 12 minutes. Please watch your oven because all ovens are different.
• Allow the cookies to cool on the baking sheet for several minutes before removing them.
• Store the cookies in an air-tight container.

Notes

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. This recipe will not work with almond, coconut, or oat flour.

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour out of the bag with your measuring cup or you can get more flour than the recipe calls for.

If you don’t have the cream of tartar, you can substitute 2 teaspoons baking powder for BOTH the cream of tartar and the baking soda.

For the dairy-free option, I used Smart Balance butter.

For egg-free and vegan options, I used Bob’s Red Mill Gluten-Free Egg Replacer and Smart Balance butter. Please check your cookies at the 8-minute mark because mine were still undercooked in the middle and I baked them for 12 minutes.

Store in an air-tight container at room temperature.

The cookie dough can be made ahead of time and refrigerated for up to 4 days.

The cookie dough can be frozen for up to 6 months.

Mama says, “Check all of your labels!”

Keyword gluten-free

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