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.
Notes
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.
Ensure the cookies are completely cooled before placing them in a container. Avoid packing them too tightly to prevent breakage.
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.
Freeze baked cookies in a single layer on a baking sheet until solid. Once frozen, transfer to a freezer-safe bag or airtight container. They will stay fresh for up to 2-3 months. Thaw at room temperature.
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.
