Gluten-free snickerdoodles were a top pick when I ran Lush Bites, my gluten-free cookie subscription. Each month I shipped varieties across the U.S. from a commercial kitchen, and snickerdoodles were consistently one of the most requested flavors.
The dough comes together quickly, but it benefits from a 30-minute chill in the refrigerator before baking. That rest hydrates the gluten-free flour, helps the cookies hold their shape, and creates the ideal texture: a chewy center with crisp edges rather than a flat, dense cookie.
Why You’ll Love This Recipe
- That classic snickerdoodle tang. Cream of tartar gives these cookies their signature slight tang and chewy texture by reacting with baking soda.
- Chewy center, crispy edges. The 30-minute chill plus the brown-to-white sugar ratio create that perfect contrast.
- Great emergency cookies. Scoop and freeze dough balls on a sheet pan, then store in a bag. Bake from frozen with an extra minute or two when you want fresh cookies fast.
Ingredient Notes
- Gluten-Free Flour Blend – This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure, both of which include xanthan gum and are intended as a direct substitute for all-purpose flour. Other blends may behave differently.
- Cream of Tartar – Essential for an authentic snickerdoodle flavor and texture. It reacts with baking soda for lift and gives the slight tang that distinguishes snickerdoodles from plain cinnamon sugar cookies.
- Unsalted Butter – Use butter at room temperature. It should give slightly when pressed with a finger; if it’s too soft the cookies will spread and become greasy.
- Brown Sugar – The mix of brown and granulated sugar contributes to the chewy center. Don’t replace all the brown sugar with white sugar.
- Baking Soda – Provides lift so cookies puff and then settle, creating the characteristic cracked tops.
Use a Food Scale for Best Results
Gluten-free flour is sensitive to measuring. Too much makes cookies dense and dry; too little makes them spread. A food scale removes guesswork. If you must use cups, spoon the flour into the cup and level it off with a flat edge—never scoop directly from the bag.
Step-by-Step Instructions
These gluten-free snickerdoodles are simple to make and fill your kitchen with an irresistible cinnamon aroma. The step photos below illustrate key stages so you can see the texture and consistency as you go.
For the ingredient list with measurements, full instructions, printable recipe, and notes, please scroll down to the recipe card.
Recipe FAQs
Old baking soda is often the culprit. Test baking soda by adding ½ teaspoon to a tablespoon of vinegar—if it bubbles immediately it’s still active; if not, replace it.
Yes. Replace the butter with a 50/50 mix of vegetable shortening and dairy-free butter. The texture will vary slightly but the cookies will hold together well.
Expert Tips
- Chill the dough for 30 minutes. This hydrates the gluten-free flour and prevents grittiness and excess spreading.
- Use a cookie scoop. A consistent scoop size ensures even baking so all cookies finish at the same time.
- Don’t overbake. Remove the cookies when edges are set but centers still look slightly underdone. They’ll firm up as they cool.
Storage Instructions
Room Temperature: Keep in an airtight container for up to 4 days. If cookies firm up, microwave one for about 10 seconds to soften.
Freezer: Freeze baked cookies in a single layer on a sheet pan until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for about an hour or microwave briefly.
Make Ahead: Portion dough into balls and freeze on a sheet pan until solid, then store in a freezer bag for up to 3 months. Bake from frozen and add 1–2 minutes to bake time.
Serving Suggestions
Snickerdoodles are delicious on their own but also work well on cookie platters. Pair them with other gluten-free cookies for variety — they complement buttery chocolate chip and peanut butter cookies, and their cinnamon profile pairs nicely with seasonal flavors like pumpkin.
Gluten-Free Snickerdoodles
Ingredients
For the snickerdoodle cookie dough:
- 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
- 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
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Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
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In a medium bowl, whisk together 2¾ cups (385 g) gluten-free flour blend, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
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In a large bowl, cream 1 cup (227 g) unsalted butter, 1 cup (220 g) packed brown sugar, and ¾ cup (150 g) granulated sugar with an electric mixer for 2–3 minutes, until light and fluffy.
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Add 2 large eggs (about 100 g) and 2 teaspoons (8 g) vanilla extract. Mix until smooth, scraping down the bowl as needed.
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Gradually add the dry ingredients to the wet ingredients, stirring between additions until no streaks of flour remain.
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Cover the dough and refrigerate for 30 minutes.
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In a small bowl, mix ¼ cup (50 g) granulated sugar with 1 tablespoon (8 g) ground cinnamon for the coating.
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Scoop the dough into 2-tablespoon balls (about 1.5 oz/42 g). Roll each ball in the cinnamon-sugar and keep remaining dough chilled between batches.
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Place dough balls about 3 inches apart on prepared sheets (6 per sheet). Bake for 9–11 minutes, until edges are set and centers are no longer glossy. Do not overbake.
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Repeat with remaining dough.
Notes
- Flour Blend: This recipe was tested with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure blends, which include xanthan gum. Results may vary with other blends.
- Measuring Flour: Weigh flour for best results. If using cups, spoon into the cup and level with a flat edge—don’t scoop from the bag.
- Chilling the Dough: Chilling hydrates the flour, reduces grittiness, and prevents excess spreading.
- Baking Two Sheets: If you bake two sheets at once, rotate their positions halfway through baking for even results.
- Storage: Store at room temperature up to 4 days or freeze up to 3 months.