Description
These Gluten-Free Snickerdoodles are soft, chewy, and bursting with cinnamon-sugar flavor. Made with gluten-free all-purpose flour and a classic cream of tartar base, they provide a delightful twist on the traditional snickerdoodle cookie. Perfect for those who need gluten-free treats without sacrificing taste or texture.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies do not stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy, creating a smooth texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until fully combined to form a consistent wet base.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Once combined, chill the dough for 30 minutes to firm it up for easier handling.
- Prepare Cinnamon Sugar Mixture: In a small bowl, blend the 1/4 cup granulated sugar with 2 teaspoons ground cinnamon, creating the signature snickerdoodle coating.
- Shape and Coat: Scoop tablespoon-sized portions of dough and roll each into a ball. Then thoroughly coat each dough ball in the cinnamon-sugar mixture for maximum flavor.
- Bake Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft for optimal texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- Ensure the gluten-free flour contains xanthan gum or another binder to mimic the texture of regular flour.
- Do not overbake; snickerdoodles are best when the edges are set but the center stays soft and chewy.
- Chilling the dough helps prevent spreading and improves the texture of the cookies.
- You can store these cookies in an airtight container at room temperature for up to a week.
- For a vegan alternative, substitute the butter and egg with plant-based versions, though texture may vary slightly.
