Discover the magic of the BEST Gluten-Free Snickerdoodle Cookies, a recipe designed to bring the comforting, cinnamon-sugar joy of this classic cookie to everyone, regardless of dietary restrictions. This guide will walk you through creating these delightfully chewy, perfectly spiced cookies, proving that gluten-free baking can be just as delicious and satisfying as the traditional version.
Key Ingredients for The BEST Gluten-Free Snickerdoodle Cookies:
- 1 ½ cups (190g) all-purpose gluten-free flour blend (ensure it contains xanthan gum, or add ¾ teaspoon if it doesn’t)
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar, plus more for rolling
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon, for the cinnamon-sugar coating
How to Make The BEST Gluten-Free Snickerdoodle Cookies:
Whip up a batch of truly irresistible cookies with this simple yet incredibly flavorful BEST Gluten-Free Snickerdoodle Cookies recipe. These cookies are celebrated for their perfectly soft and chewy texture, infused with that unmistakable cinnamon-sugar hug that makes snickerdoodles so beloved. With a preparation time of just 25 minutes and 12-15 minutes of baking per batch, you’ll be enjoying these delightful treats in no time, making them an ideal choice for a quick bake sale, a cozy afternoon treat, or a delightful addition to any cookie jar.
Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, cream of tartar, baking soda, and salt until well combined. Ensure the xanthan gum is evenly distributed if you’re adding it separately.
- Cream Butter and Sugar: In a large bowl, using an electric mixer or a stand mixer with a paddle attachment, cream together the softened butter and ¾ cup of granulated sugar until light and fluffy, about 2-3 minutes. This aerates the mixture, which is crucial for cookie texture.
- Add Wet Ingredients: Beat in the egg until fully incorporated, then stir in the vanilla extract. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough will be soft.
- Prepare Cinnamon-Sugar Coating: In a small shallow bowl, combine the remaining granulated sugar (for rolling) with the 1 teaspoon of ground cinnamon. Set aside.
- Shape the Cookies: Roll the cookie dough into 1-inch balls. This size is perfect for that classic snickerdoodle bite.
- Coat the Dough Balls: Roll each dough ball generously in the prepared cinnamon-sugar mixture, ensuring they are completely coated. This is what gives snickerdoodles their signature sweet and spicy crust.
- Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets. This spacing allows them to spread slightly during baking without touching.
- Bake to Perfection: Bake for 12-15 minutes, or until the edges are lightly golden and the centers still look slightly soft. They will continue to cook and set as they cool. Overbaking will result in dry cookies.
- Cool Down: Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This step is important for allowing the cookies to firm up properly.
Why You’ll Love This The BEST Gluten-Free Snickerdoodle Cookies:
You’ll be absolutely delighted by the incredible texture and classic flavor of these BEST Gluten-Free Snickerdoodle Cookies. They achieve that perfect balance of chewy center and slightly crisp edge, all enveloped in a warm embrace of cinnamon and sugar. Making them at home is a fantastic way to save money compared to store-bought gluten-free options, and the homemade taste is simply unparalleled, offering a nostalgic embrace that’s hard to resist.
Unlike many other gluten-free cookies that can be crumbly or dry, these snickerdoodles boast a delightful tenderness that rivals their gluten-containing counterparts, truly making them a joy to bake and devour. The simple yet satisfying combination of ingredients, especially that classic cinnamon-sugar coating, creates a comforting treat that’s perfect for any occasion. So, gather your ingredients and follow this easy recipe – your taste buds will thank you, and you’ll wonder why you ever hesitated to bake gluten-free!
Storing and Reheating Tips:
Store your delicious BEST Gluten-Free Snickerdoodle Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them.
- Room Temperature Storage: Ensure the cookies are completely cooled before placing them in a container. Avoid packing them too tightly to prevent breakage.
- Refrigeration: While not typically necessary for short-term storage, if your kitchen is very warm or humid, refrigeration can help them last a few extra days. They may firm up slightly in the fridge.
- Freezing Baked Cookies: Allow the cookies to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or airtight container. They will stay fresh for up to 2-3 months. Thaw at room temperature.
- Freezing Dough Balls: You can also freeze the unbaked, rolled cinnamon-sugar coated dough balls. Place them on a parchment-lined baking sheet and freeze until firm. Then, transfer to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.
Final Thoughts:
These BEST Gluten-Free Snickerdoodle Cookies are a testament to the joy of inclusive baking, delivering all the comforting flavors you adore without the gluten. Give them a try, and I promise you’ll be adding them to your regular baking rotation!
BEST Gluten-Free Snickerdoodle Cookies
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- In a medium bowl, whisk together the gluten-free flour blend, cream of tartar, baking soda, and salt until well combined. Ensure the xanthan gum is evenly distributed if you’re adding it separately.1.5 cups all-purpose gluten-free flour blend, 1 teaspoon cream of tartar, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- In a large bowl, using an electric mixer or a stand mixer with a paddle attachment, cream together the softened butter and ¾ cup of granulated sugar until light and fluffy, about 2-3 minutes. This aerates the mixture, which is crucial for cookie texture.0.5 cup unsalted butter, 0.75 cup granulated sugar
- Beat in the egg until fully incorporated, then stir in the vanilla extract. Scrape down the sides of the bowl as needed.1 large egg, 1 teaspoon pure vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough will be soft.1.5 cups all-purpose gluten-free flour blend, 1 teaspoon cream of tartar, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.5 cup unsalted butter, 0.75 cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
- In a small shallow bowl, combine the remaining granulated sugar (for rolling) with the 1 teaspoon of ground cinnamon. Set aside.0.75 cup granulated sugar, 1 teaspoon ground cinnamon
- Roll the cookie dough into 1-inch balls. This size is perfect for that classic snickerdoodle bite.
- Roll each dough ball generously in the prepared cinnamon-sugar mixture, ensuring they are completely coated. This is what gives snickerdoodles their signature sweet and spicy crust.0.75 cup granulated sugar, 1 teaspoon ground cinnamon
- Place the coated dough balls about 2 inches apart on the prepared baking sheets. This spacing allows them to spread slightly during baking without touching.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers still look slightly soft. They will continue to cook and set as they cool. Overbaking will result in dry cookies.
- Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This step is important for allowing the cookies to firm up properly.