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

Craving a sweet, cinnamon-spiced treat that’s gluten-free? Look no further than these Gluten-Free Snickerdoodles! With a buttery texture, a touch of cinnamon sugar, and that signature tang from cream of tartar, these cookies are the perfect treat for any occasion—whether you’re gluten intolerant or just looking for a delicious cookie that everyone can enjoy.

Why You’ll Love These Gluten-Free Snickerdoodles

• Soft and Chewy: These snickerdoodles turn out perfectly soft in the middle with just the right amount of crisp on the edges.
• Dairy-Free & Vegan Options: If you’re following a dairy-free or vegan diet, no problem! This recipe is flexible, allowing you to swap butter for Smart Balance and eggs for a gluten-free egg replacer.
• Easy to Make Ahead: Make the dough in advance and store it in the fridge for up to 4 days, or freeze it for up to 6 months. Fresh, homemade cookies are always a snap to bake up!
• Classic Cinnamon-Sugar Coating: What’s a snickerdoodle without its signature cinnamon-sugar dusting? This simple but flavorful topping elevates these cookies to perfection.

Ingredients for Gluten-Free Snickerdoodles

Cookie Dough:

• 1 cup unsalted butter, softened (Smart Balance for dairy-free/vegan option)
• 1 1/2 cups granulated sugar
• 2 large eggs (Bob’s Red Mill gluten-free egg replacer for egg-free option)
• 2 teaspoons pure vanilla extract
• 3 cups gluten-free all-purpose flour with xanthan gum (we recommend Pillsbury)
• 2 teaspoons cream of tartar (or substitute 2 teaspoons baking powder for both cream of tartar and baking soda)
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Cinnamon-Sugar Mixture:

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

1. Preheat the Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper. This will help your cookies bake evenly and prevent sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This process incorporates air into the dough for a soft, chewy texture.
3. Add the Eggs and Vanilla: Scrape the sides of the bowl and add in the eggs (or egg replacer) and pure vanilla extract. Continue to cream until smooth and fully combined.
4. Add Dry Ingredients: In a separate bowl, mix the cream of tartar, baking soda, and salt. Add this mixture to the butter-sugar mixture, mixing until combined. Then, gradually add the gluten-free flour, mixing until the dough comes together.
5. Prepare the Cinnamon-Sugar Mixture: In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons cinnamon. Stir well to combine.
6. Form the Dough Balls: Using a greased 1 1/2 teaspoon cookie scoop, scoop out small portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until well coated.
7. Flatten the Dough Balls: Place the dough balls on the prepared baking sheet, spaced 1-2 inches apart. Gently flatten each dough ball by pressing down in the center. This step will prevent your cookies from puffing up too much, resulting in a perfect snickerdoodle. For fluffier cookies, you can skip the flattening step.
8. Bake the Cookies: Bake the cookies on the middle rack of the oven for 8 minutes for softer cookies or 10-12 minutes for crispier ones. If you’re using egg replacer, bake for 12 minutes to ensure they’re fully cooked. Keep an eye on them, as all ovens bake differently.
9. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows them to firm up a bit. Enjoy the sweet, cinnamon-y goodness!

Helpful Tips for Perfect Snickerdoodles:

• Measuring Gluten-Free Flour: Use the spoon & level method to measure your flour. Spoon the flour into your measuring cup and then level it off with a knife. Avoid scooping directly from the bag, as it can pack the flour and result in too much flour in the recipe.
• No Cream of Tartar? If you don’t have cream of tartar, you can use 2 teaspoons of baking powder to replace both the cream of tartar and baking soda in the recipe.
• Dough Storage: If you want to make the dough ahead of time, you can refrigerate it for up to 4 days or freeze it for up to 6 months. When you’re ready to bake, simply scoop and bake!
• Dairy-Free & Vegan: For a dairy-free or vegan option, substitute Smart Balance for butter and Bob’s Red Mill egg replacer for eggs. The cookies will be just as delicious!

Storage Tips:

Store the cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them for up to 3 months. Simply place the cookies in a freezer-safe bag or container and thaw before serving.

Final Thoughts:

These Gluten-Free Snickerdoodles are the ultimate cookie for those who want a classic treat without the gluten. Soft, chewy, and full of flavor, these cookies will quickly become a favorite in your household. Whether you’re gluten-free by necessity or just love a good snickerdoodle, this recipe has you covered. Enjoy these little bites of heaven with a cup of tea or coffee, and share the joy with friends and family!

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

  

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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.

Keyword gluten-free

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