These gluten free Snickerdoodles, with their crispy outside and chewy center, have a double dose of cinnamon. These buttery cookies have cinnamon in the dough as well as in the traditional cinnamon-sugar that you roll the cookies in before baking.
Snickerdoodle cookies can be enjoyed year round, but it seems I bake them more in fall and into the Christmas season. I think that must be because of the cinnamon in them. Cinnamon is such a warming spice, and makes the house smell so good when you are baking with it.
Most Snickerdoodle recipes have a buttery dough that is rolled in a cinnamon-sugar mixture before baking. This recipe actually has cinnamon in the dough as well, so it is like a double dose of cinnamon. Such great flavor though.
I love baking these gf Snickerdoodles though, because there is no special ingredients that I need to buy to bake them.
Much like my crisp gluten free Ginger Snaps, they use ingredients that I have on hand all the time. Both of these cookies are a family favorite.
Looking for more Snickerdoodle flavored treats? Check these out:
- Gluten Free Snickerdoodle Muffins
- Easy Gluten Free Pumpkin Snickerdoodles
- Gluten Free and Vegan Hot Cocoa Snickerdoodles
- Gluten Free Snickerdoodle Bars
- Gluten Free Dutch Apple Pie with Snickerdoodle Struesel
More gluten free cookie and treat recipes for the holidays:
- Gluten Free Gingerbread Cookies
- Gluten Free Rolled Sugar Cookies
- Easy Salted Butterscotch Truffles (no bake)
- Gluten Free Caramel Hot Chocolate Cookies
- Fudgy Gluten Free Chocolate Crinkle Cookies
Gluten Free Snickerdoodles recipe:
Gluten Free Snickerdoodles
These gluten free Snickerdoodles, with their crispy outside and chewy center, have a double dose of cinnamon. There is cinnamon in the dough as well as in the traditional cinnamon-sugar that you roll the cookies in before baking.
Ingredients
Cinnamon-Sugar Mixture:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Cookies:
- 1/2 cup unsalted butter, softened (but not melted)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup white rice flour
- 1/2 cup potato starch (not flour)
- 1/2 cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl, whisk together the Cinnamon-Sugar mixture. Set aside.
- In a large bowl, cream together butter and sugar. Add egg and vanilla extract. Mix well.
- In another bowl, whisk together the rice flour, potato starch, tapioca starch, baking soda, cream of tartar, cinnamon, xanthan gum, and salt.
- Add to the butter/sugar mixture, and mix to fully incorporate, scraping down the sides of the bowl if necessary.
- Shape the dough into small balls, using a slightly-rounded teaspoon of dough for each cookie. I use my small cookie scoop for this. Roll in the Cinnamon-Sugar mixture.
- Place cookies about 2-inches apart on a parchment lined baking sheet.
- Bake in preheated oven for for 10-12 minutes. The cookies should still look just a little bit wet in the middle.
- Allow cookies to rest on the baking sheet before removing them to a wire cooling rack to cool completely. Store in an air-tight container.
Notes
Gluten Free Snickerdoodle cookies freeze beautifully. Just be sure they are in an air-tight container. You can remove them from the freezer 30 minutes before serving to let them come to room temperature.
Recommended Products
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KitchenAid Professional 600 Series KP26M1XER Bowl-Lift Stand Mixer, 6 Quart, Sugar Pearl Silver -
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver -
Fayomir Cookie Scoop Set - Small/1 Tablespoon, Medium/2 Tablespoon, Large/3 Tablespoon - Ice Cream Scoop Set, 18/8 Stainless Steel Dough Scoop Cupcake Scoop Melon Baller
Originally shared December 2008. Recipe and images updated November 2019.
The recipe as originally posted:
Ingredients
Cookies:
- 1/2 cup shortening (I used margarine)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup potato starch (not flour)
- 3/4 cup plus 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 tablespoons water
Cinnamon-Sugar Mixture:
- 2 tablespoons sugar mixed with
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. In a large bowl, cream together shortening and sugar. Add egg and vanilla extract. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt and water. Mix well to eliminate any lumps in the dough. Dough will be sticky. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.
- Place on lightly greased baking sheet and press each ball to an even thickness of about 1/3 inch. Bake for 10-12 minutes. A single cookie should be removed at the shortest-baking time to test for doneness. Browning is not a good indicator for these cookies.
Source: The Gluten-Free Baker by Robyn Ryberg
Scott says
I make this recipe because it’s one cookie that has always been hard to turn Gluten-free successfully. This recipe is closest to the original gluten cookie. Only modification I make is to use half butter, half Crisco shortening. Helps with the texture, in my humble opinion. But I’ve tried several different recipes, and this one is our favorite and closest to the original. Thanks for your post and continued efforts to provide delicious gluten-free recipes! 😊
Jeanine Friesen says
Awesome! 😀 Thanks so much for the kind words, I really appreciate it!