Gluten Free Snickerdoodles

Soft, chewy, and delightfully spiced, these Gluten-Free Snickerdoodles deliver all the classic cinnamon-sugar flavor you love in a cookie that's perfect for gluten-free eaters. Made with a simple pantry-friendly gluten-free flour blend, a touch of cream of tartar for that signature tang, and a buttery, melt-in-your-mouth texture, these cookies are irresistibly good. Each dough ball is rolled in a sweet cinnamon-sugar coating, creating a golden, crackly exterior that pairs beautifully with the tender center. With just 15 minutes of prep time and a quick bake, this easy recipe makes 24 cookies ideal for sharing—or savoring all on your own! Perfect for holiday baking, gluten-free dessert lovers, or anyone craving a nostalgic treat, these snickerdoodles are a must-try addition to your cookie repertoire.

Nutriscore Rating: 32/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

Ingredients

• 2.5 cups Gluten-free all-purpose flour blend
• 2 teaspoons Cream of tartar
• 1 teaspoon Baking soda
• 0.5 teaspoons Salt
• 1 cup Unsalted butter, softened
• 1.5 cups Granulated sugar
• 2 Large eggs
• 2 teaspoons Vanilla extract
• 2 teaspoons Ground cinnamon (for coating)
• 2 tablespoons Granulated sugar (for coating)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour blend, cream of tartar, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.

Step 6

In a small bowl, mix the cinnamon and granulated sugar for the coating.

Step 7

Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.

Step 8

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Step 9

Bake for 9-11 minutes, or until the edges are set and the centers look slightly puffy. Do not overbake.

Step 10

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Store the Snickerdoodles in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Nutrition Facts

Serving size	988.9 grams (988.9g)

Amount per serving	% Daily Value*
Calories	4229

Total Fat 205.10g	263%
Saturated Fat 124.50g	623%
Polyunsaturated Fat NaNg
Cholesterol 889mg	296%
Sodium 2624mg	114%
Total Carbohydrate 600.10g	218%
Dietary Fiber 11.80g	42%
Total Sugars 326.40g
Protein 20.20g	40%

Vitamin D 80IU	400%
Calcium 190mg	15%
Iron 4mg	24%
Potassium 1249mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 1.9%

Carbs: 55.5%