Description
These Gluten-Free Snickerdoodles are soft, chewy classic cookies with a slight tang from cream of tartar and a delightful cinnamon-sugar coating. Perfectly baked to have tender centers and lightly crisp edges, these cookies are a great treat for those avoiding gluten without sacrificing flavor or texture.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, cream of tartar, baking soda, and salt. This ensures even distribution of leavening agents and flavor.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined. This will help create a tender cookie texture.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, beating until fully combined and smooth to help bind the dough.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently until a cohesive cookie dough forms. Then, chill the dough in the refrigerator for 30 minutes to firm it up, which makes it easier to handle and helps prevent spreading during baking.
- Prepare cinnamon sugar coating: In a small bowl, mix together the granulated sugar and ground cinnamon to make the signature snickerdoodle coating.
- Shape and coat the dough: Scoop tablespoon-sized portions of chilled dough, roll each into a ball, and thoroughly coat them in the cinnamon sugar mixture for maximum flavor and a delightful outer crust.
- Arrange and bake: Place the coated dough balls 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, until the edges are set but the centers remain soft, ensuring a chewy texture.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes to set further, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use gluten-free all-purpose flour that contains xanthan gum for proper texture and binding.
- Do not overbake; cookies should have soft centers for the best snickerdoodle texture.
- You can store these cookies in an airtight container at room temperature for up to 5 days.
- Chilling the dough is important to prevent excessive spreading and to enhance flavors.
- These cookies are naturally gluten-free but not dairy-free due to butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
