Description
These Gluten Free Snickerdoodle Cookies deliver the classic cinnamon-sugar flavor with a soft, chewy texture and a subtle tang from cream of tartar—all without gluten. Perfectly coated in cinnamon sugar and easy to make, these cookies are ideal for those seeking a delicious gluten-free treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. The parchment ensures the cookies don’t stick and promotes even browning on the bottoms.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and packed light brown sugar until the mixture is light, fluffy, and pale in color, about 2-3 minutes. Properly softened butter is key to achieving the ideal cookie texture.
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract and almond extract until the mixture is smooth and completely combined. The almond extract adds a subtle depth to the traditional snickerdoodle flavor.
- Incorporate Dry Ingredients: Add cream of tartar, baking soda, salt, and cinnamon to the wet ingredients and mix thoroughly. These ingredients contribute to the signature tang and texture of snickerdoodles.
- Mix in Flour: Gradually add the gluten-free flour, mixing on low speed until just combined. The dough should be soft but not sticky. Use a spoon and level technique to measure flour accurately to avoid dry cookies.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine 1/4 cup granulated sugar with 2 teaspoons ground cinnamon and mix well to create the coating for the cookies.
- Form and Coat Dough Balls: Using a 1 1/2 tablespoon cookie scoop, portion the dough and roll each into a ball. Thoroughly coat each ball in the cinnamon-sugar mixture.
- Arrange and Flatten: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press the center of each ball to slightly flatten it, which helps the cookies spread evenly during baking and prevents puffing.
- Bake: Bake the cookies on the middle oven rack for 9-11 minutes. For softer cookies, bake closer to 9 minutes; for crisper edges, bake up to 11 minutes. They should look slightly underdone in the center but set around the edges.
- Cool: Remove from the oven and let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cookies will firm up as they cool.
Notes
- Ensure the butter is softened to room temperature for easiest creaming.
- Spoon and level the gluten-free flour to avoid adding too much, which can make cookies dry.
- If you don’t have almond extract, you can omit it, but it adds a nice complexity to the flavor.
- Do not overbake; snickerdoodles are best when slightly soft in the center.
- Store cookies in an airtight container at room temperature for up to one week.
- For a dairy-free version, substitute butter with a vegan butter alternative.
