These gluten free snickerdoodle cookies are just like the real thing, and pillowy and soft inside.
Snickerdoodle cookies are a staple during the holidays at many American households, but like most cookies, they are usually made with regular flour.
However, I’ve developed a gluten free snickerdoodle cookie recipe that means that the gluten free peeps in your family won’t have to miss out, and also it’s so good that you can make these as the main snickerdoodles and no one will even notice.
Gluten free baking can feel perilous, but you only need to swap one ingredient and add one extra to turn this into a cinnamon and sugar dream.
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Ingredients You’ll Need
These snickerdoodles are made with the following ingredients:
- butter, softened
- plain sugar
- gluten free flour
- cream of tartar
- baking soda
- xantham gum
Where Does the Word “Snickerdoodle” Come from?
I’m fascinated by the word “snickerdoodle”, especially when I tell it to my British husband who looks at me with much confusion.
However, the origin of the name is vague at best, with lots of guesses from people including being derived from a German word or being a combination of multiple other words to come up with a silly cookie name.
What Kind of Gluten Free Flour Should I Use?
There are so many specific types of gluten free flours, like almond flour, coconut flour, etc.
However, I used just a blended gluten free flour that I purchased from the grocery store – ie, it is mixed with different type of gluten free flours and is simply sold as “gluten free flour.”
Why Xantham Gum?
I used xantham gum, as this can be a great way to keep gluten free bakes bound together and keeps the soft texture, which is why these are so pillowy.
If you don’t have xantham gum, you can leave it out but expect that your cookies will be a bit more crumbly.
How to Soften Butter for the Recipe
The recipe calls for softened butter because you need your butter softer than just out of the fridge in order to be able to cream it with the sugar properly.
The easiest way to do this is to leave it out of the fridge for about an hour or more depending on the heat in your kitchen.
Just make sure that you aren’t letting it get to the point where you can smush your finger easily into it.
You should be able to dent it easily with your finger, but should still get some resistance.
Can You Leave Out Cream of Tartar?
Cream of tartar is gluten free, so make sure to include it if you want that classic snickerdoodle “tang” that it’s known and loved for.
Will your cookies turn out to be a diaster if you don’t have it and leave it out?
No, go ahead with it.
You can also substitute with lemon juice!
How to Make Gluten Free Snickerdoodles
To make these, preheat the oven and make sure you have an ungreased baking sheet prepared.
First, mix together the butter, egg, and sugar in a bowl, making sure that the chunks of butter are well mixed in.
In a separate bowl, sift together the flour, salt, baking soda and xantham gum.
Gradually add the flour mixture to the wet ingredients, until it’s all incorporated.
You don’t need to chill this dough, thank goodness, so just work it into dough balls in your hands, about 2 tablespoons worth each.
In a final bowl, filled with a tablespoon of cinnamon and a tablespoon of sugar, roll the dough ball in the sugar mixture and then place it on the baking tray.
The cookies will spread in the oven, so keep about 2 inches between them.
Bake for about 10 minutes, or until the tops are lightly golden.
Let cool and enjoy!
Can You Freeze These Cookies
Yes, you can freeze them no problem!
Individually wrap them in saran wrap and freeze for up to 3 months.
This is a great way to save them for later and do some portion control (what’s that?)
What Are Other Ideas for Gluten Free Snickerdoodle Cookies?
Gluten free snickerdoodles also go well as snickerdoodle sandwiches – just make your favorite gluten free frosting, then pair two together with some icing in the middle.
For more gluten free recipes, check out my gluten free chocolate cake and gluten free peanut butter cookies.
- 1 stick of butter (4 ounces or 113 grams)
- 1 large egg
- 3/4 cup sugar (156 grams)
- 1 and 1/4 cup + 2 tbsp gluten free flour (166 grams)
- 1/2 teaspoon xantham gum
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat the oven to 400 F (200 C) and make sure you have an ungreased cookie sheet
- Mix together the butter, egg, and sugar in a large bowl. It doesn't matter what order you put them in the bowl.
- Sift together the gluten free flour, cream of tartar, baking soda, xantham gum and salt in a smaller bowl.
- Gradually add the flour mixture to the sugar mixture and mix well. The dough should be soft and easy to handle. If the dough sticks to your hands, add a little more flour until it's easy to work with.
- Combine one tablespoon sugar and one tablespoon cinnamon in a small dish.
- Roll the pieces of dough to be about the size of a walnut.
- Roll the balls in the cinnamon and sugar mixture and then place on baking sheet approximately 2 inches apart.
- Bake 8 to 10 minutes or until the tops are lightly browned. You want to take them out before they look completely finished, as you want these to be soft and chewy.
- Let cool for 20 minutes on a wire rack.
1. If you don't have xantham gum, you can still make the recipe, but the cookies won't be as soft and may be a bit more crumbly.
2. There's no chilling at all needed for this dough. Form it directly from mixing right onto the baking tray!
3. Take your cookies out a little bit before they look golden if you like your cookies really soft.
Amount Per Serving: Calories: 128Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 163mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 1g