Irresistible Gluten-Free Snickerdoodles
Enjoy soft and chewy gluten-free snickerdoodles coated in cinnamon sugar, perfect for cozy gatherings.
Ingredients
For the cookies
- 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp baking soda
- 2 tsp cream of tartar Adds a subtle tang and distinct chew
- 1/2 tsp fine salt
- 1 cup unsalted butter, softened Use room temperature for best results
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp pure vanilla extract
For rolling
- 1/4 cup granulated sugar
- 2 tbsp ground cinnamon
Instructions
Prep and oven
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
Dry ingredients
- Whisk together the gluten-free flour blend, baking soda, cream of tartar, and salt in a bowl; set aside.
Cream butter and sugar
- In a large bowl, beat the softened butter and 1 1/4 cups sugar until light and fluffy, about 3 minutes.
Add eggs and vanilla
- Mix in the egg, egg yolk, and vanilla until fully incorporated.
Combine
- Gradually add the dry ingredients to the wet, mixing until just combined. If the dough feels too sticky, chill for 10–15 minutes.
Shape and coat
- In a small bowl, mix 1/4 cup sugar with 2 tbsp cinnamon. Scoop dough into 1 ½ tablespoon-sized balls, roll in the cinnamon-sugar, and place 2 inches apart on the prepared sheets.
Bake
- Bake for 9–12 minutes, until edges are set and centers still look slightly soft. Rotate pans halfway through for even baking.
Cool
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Measure flour properly to avoid dense cookies. Chill if needed for better shape. Use room temperature ingredients for smooth dough. Watch bake time carefully.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 8g
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