This post is all about how to make soft and chewy Gluten Free Snickerdoodles Cookies.

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Published September 2, 2024
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These Gluten Free Snickerdoodles cookies turned out so soft and chewy. The inside was not dry and the edges were still soft and not crispy. Some Gluten Free desserts end up tasting bland and the crumb is powdery and dry. These cookies, however, were absolutely perfect.

Vanilla Extracts are NOT all the same

Did you know that not all Vanilla Extracts are Gluten Free? When baking Gluten Free, make sure to check your bottle to ensure that yours is Gluten Free.

You can also make your own Vanilla Extract. It is simple to make and only takes two ingredients. Click the link below for the directions on how to make your own Homemade Vanilla Extract. It makes amazing Christmas gifts!

Homemade Vanilla Extract – How to make it at home

Gluten Free Snickerdoodles Ingredients

Cookie Dough Ingredients

• 1 cup Butter soft
• 1 1/3 cups Granulated Sugar
• 1/3 cups Brown Sugar
• 2 Eggs
• 2 tsp Gluten Free Vanilla Extract
• 3 1/4 cups Gluten Free Flour
• 1 tsp Baking Soda
• 3/4 tsp Salt
• 1 1/2 tsp Cream of Tartar

Rolling Ingredients

These rolling ingredients are used for rolling the dough in before and after the cookies are baked. Once the cookies are fully baked, let them cool for 3-5 minutes, then dip the still-warm cookies into the cinnamon and sugar mixture. This helps to coat the cookies in a delicious and cinnamon flavor.

• 1/3 cup Granulated Sugar
• 1 1/2 Tbsp Cinnamon

Gluten Free Snickerdoodles Directions

Let the 2 sticks of butter rest to room temperature before using. For dairy free cookies, use a dairy free butter. There are so many options available in most grocery stores.

Preheat the oven to 350 degrees Fahrenheit.

Place parchment paper onto baking stones and then set aside. When baking Gluten Free baked goods, using parchment paper helps the food release from the baking stone, dish or pan easily. You can also use a metal baking sheet, a rimmed baking sheet, baking stone or any variety that you prefer. Using a baking stone gives the best result with a soft and perfectly cooked cookie.

Make the Gluten Free Snickerdoodles Dough

In the bowl of a KitchenAid Mixer, add 1 cup Butter and then insert the paddle attachment. Beat the butter on MEDIUM-HIGH for 2-4 minutes or until smooth. Use a spatula to scrape the edges of the bowl.

Add 1 1/3 cup Granulated Sugar and 1/3 cup Brown Sugar. Beat for 2 minutes on MEDIUM. Scrape the edges down using a spatula to make sure the ingredients are combined fully.

The butter and sugar should be light and fluffy with no chunks at all.

Add 2 Eggs and mix until combined on LOW.

Add 2 tsp Gluten Free Vanilla Extract and mix on LOW until just combined. Scrape the edges of the bowl down using a spatula. If you are making this recipe gluten free, make sure to double check your Extracts as not all of them are actually Gluten Free. Any made with Bourbon are NOT gluten free. Vodka blends will be as it is naturally gluten free.

Add 3 1/4 cup Gluten Free Flour to the bowl but DO NO mix yet. Again, make sure you use GLUTEN FREE FLOUR for this recipe. You can also choose to make a traditional Snickerdoodle with regular flour.

To the Gluten Free Flour in the bowl, add 1 tsp Baking Soda, 3/4 tsp Salt, and 1 1/2 tsp Cream of Tartar. Mix on LOW until the dry ingredients are just mixed in. Use a spatula to scrape the edges down, mixing again until all of the flour is combined. Cream of Tartar is essential in this, and most cookie dough, recipes.

Why use Cream of Tartar?

Stabilizing Whipped Egg Whites

If making a meringue, using cream of tartar will help to stabilize the structure of the meringue. For a sugar cookie dough, using whipped egg whites is sometimes common so the cream of tartar will help to keep the fluffiness of the whites.

Anti-Crystallization Agent

Have you ever eaten a cookie and actually tasted sugar crystals? Sugar inside of cookie dough has a unique way of crystalizing, nothing like what you want in a sugar cookie. Cream of tartar acts like a stabilizer and prevents the sugar from crystalizing in the dough, helping to keep them soft.

Tangy Flavor Magic

When adding cream of tartar to a sugar cookie dough, it adds a tanginess to the dough that blends deliciously with the warm cinnamon flavor. Whether you make sugar cookies, Gluten Free Snickerdoodles or any other sugar cookie variety, make sure to not skip the cream of tartar!

Use a cookie scoop or a spoon to measure out the dough. Shape the dough using your hands, then place the balls onto the prepared baking sheet. The dough will be slightly sticky. If the dough is wet, add a dusting of flour and mix again.

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Roll the Cookies

In a small bowl, combine 1/3 cup Granulated Sugar with 1 1//2 Tbsp Cinnamon and mix well.

Roll the Gluten Free Snickerdoodle cookie balls in the sugar mixture then replace back onto the prepared baking sheet. Make sure the dough balls are spaced 2 inches apart.

You may also like…

Looking for a tasty fall cookie recipe? These Pumpkin Spice Oatmeal Cookies are soft and chewy with the perfect amount of spice for a fall cookie. For the full recipe, click the link below.

Need some cookie recipe inspiration but you also need Gluten Free? This recipe for Gluten Free Oatmeal Raisin Cookies makes a soft and chewy cookie that you will LOVE and no one will know it is Gluten Free! Click the link below for the full recipe.

Bake the Gluten Free Snickerdoodles Cookies

Place the baking sheet or baking stone into the preheated oven and bake for 9-11 minutes, or until the edges are barely set. You can also use a metal baking sheet. Bake the cookies until they are still soft on the edges and not brown. Make sure to not overbake sugar cookies!

Immediately after taking the cookies out of the oven, use the bottom of a bowl or cup to flatten the cookies. Do this within 30-60 seconds of coming out of the oven. Doing so gives that quintessential sugar cookie shape and allows the cookies to also bake more before being flattened. Just make sure to gently press them down and not too roughly or hard.

Let the cookies rest for 3-5 minutes and then roll the Gluten Free Snickerdoodles in the remaining sugar and cinnamon mixture and then rest the cookies on a cooling rack to cool.

This post was all about how to make Gluten Free Snickerdoodles Cookies.
~Monica

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