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 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. Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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.
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Originally shared December 2008. Recipe and images updated November 2019.
The recipe as originally posted:
- 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
- 2 tablespoons sugar mixed with
- 1/2 teaspoon ground cinnamon
- 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