Gluten-Free Classic Snickerdoodles
Soft, chewy, and perfectly spiced, these Gluten-Free Classic Snickerdoodles are a must-try for any cookie lover! Made with a blend of gluten-free all-purpose flour, cream of tartar for that classic tang, and a generous coating of cinnamon-sugar, these cookies deliver all the nostalgic flavors of traditional snickerdoodles without the gluten. With just 20 minutes of prep time and a quick bake, they’re an easy treat to whip up for any occasion. Whether enjoyed fresh out of the oven with their signature crackled tops or as a next-day indulgence, these cookies make the perfect dessert or snack. Ideal for those following a gluten-free lifestyle, these snickerdoodles are as irresistible as they are inclusive.
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Ingredients
- 2.5 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1.5 teaspoons cream of tartar
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 0.25 cup granulated sugar (for rolling)
Directions
Step 1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, cream of tartar, and salt. Set aside.
Step 3
In a large mixing bowl, cream the softened butter with 1.5 cups of granulated sugar until light and fluffy, about 2-3 minutes, using a hand mixer or stand mixer.
Step 4
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. The dough will be soft but should hold together.
Step 6
In a small bowl, combine 1 tablespoon of cinnamon with 0.25 cups of granulated sugar to create the cinnamon-sugar coating.
Step 7
Use a tablespoon or cookie scoop to portion the dough, then roll each portion into balls using your hands.
Step 8
Roll the dough balls in the cinnamon-sugar mixture until coated and place them on the prepared baking sheet, spaced about 2 inches apart.
Step 9
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops have a slight crackle.
Step 10
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (1009.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4317.2 |
| Total Fat 205.1g | 0% |
| Saturated Fat 124.5g | 0% |
| Cholesterol 888.7mg | 0% |
| Sodium 2031.9mg | 0% |
| Total Carbohydrate 625.8g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 350.9g | |
| Protein 20.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 215.6mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 1004.1mg | 0% |
Source of Calories