Gluten-Free Snickerdoodles
These gluten-free snickerdoodles are chewy in the center with crispy edges and a cinnamon sugar coating that gives them their classic tangy flavorTested with Bob's Red Mill and King Arthur flour blends and ready in about an hour including chill time.
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Ingredients
For the snickerdoodle cookie dough:
- 2¾ cups (385 g) gluten-free flour blend - 385g
- 2 teaspoons (6 g) cream of tartar
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (6 g) salt
- 1 teaspoon (2 g) ground cinnamon
- 1 cup (227 g) unsalted butter - softened to room temperature
- 1 cup (220 g) brown sugar - packed
- ¾ cup (150 g) granulated sugar
- 2 (100 g) large eggs
- 2 teaspoons (8 g) vanilla extract
For the cinnamon sugar coating:
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
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Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together 2¾ cups (385 g) gluten-free flour blend, 2 teaspoons (6 g) cream of tartar, 1 teaspoon (4 g) baking soda, 1 teaspoon (6 g) salt, and 1 teaspoon (2 g) ground cinnamon. Set aside.
- In a large bowl, cream 1 cup (227 g) unsalted butter, 1 cup (220 g) brown sugar, and ¾ cup (150 g) granulated sugar together with an electric mixer for 2 to 3 minutes, until light and fluffy.
- Add 2 (100 g) large eggs and 2 teaspoons (8 g) vanilla extract. Mix until smooth, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, stirring between each addition, until no streaks of flour remain.
- Cover the dough and refrigerate for 30 minutes.
- In a small bowl, combine ¼ cup (50 g) granulated sugar and 1 tablespoon (8 g) ground cinnamon for the coating.
- Scoop the dough into 2-tablespoon balls (about 1.5 oz/42g each). Roll each ball in the cinnamon sugar mixture until fully coated. Keep the remaining dough in the refrigerator between batches.
- Place the dough balls on the prepared baking sheets, leaving about 3 inches between each one. Bake 6 cookies per sheet for 9 to 11 minutes, until the edges are set and the center no longer looks shiny. Do not overbake.
- Let cool for 5 minutes on the baking sheet before transferring to a wire rack. Repeat with the remaining dough.
Notes
- Flour Blend: This recipe has been tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure. Both already contain xanthan gum. I cannot verify results with other flour blends.
- Measuring Flour: For best results, weigh your flour with a food scale. If using measuring cups, spoon the flour into the cup and level it off with a flat edge. Do not scoop directly from the bag.
- Chilling the Dough: Don't skip this step. It hydrates the gluten-free flour, reduces grittiness, and keeps the cookies from spreading flat on the baking sheet.
- Baking Two Sheets: If baking two sheets at once, rotate their positions halfway through for even results.
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 189kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 154mg | Potassium: 64mg | Fiber: 2g | Sugar: 18g | Vitamin A: 257IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg
