Gluten Free Snickerdoodle Cookies are always a hit at our house. There's something so perfect and addicting about a cinnamon and sugar cookie with a chewy center. Tender cookies with the perfect flavor and texture never last long, they're so good we don't normally have any leftovers.
But really, cookies in general never last long. We've been baking up some of the best cookies and they're perfect for when the holidays roll around too. Make some classic snickerdoodles, and some chocolate chip cookies and enjoy some tasty cookies.
If you like traditional snickerdoodles, you're certainly going to love these gluten free ones. Oftentimes, Snickerdoodles bring back childhood memories for people. They've been a traditional cookie exchange cookie and cookie to bake during the holidays for decades.
These cinnamon sugar cookies are insanely simple and are bursting with the best cookie flavors. It's easy to double this recipe to make more for entertaining, to bring to holiday get togethers, or just to have more cookies on hand when you want to gobble them all up. They're great for the fall and winter holidays but are perfect enough to make all year round.
Why you'll love these gluten free cookies
- This chewy cookie recipe uses less than 10 ingredients
- Uses gluten free flour so these are gluten-free snickerdoodle cookies
- A dozen cookies ready in under a half hour - you can't get mad at a quick dessert
- Perfect cinnamon sugar mixture to bring the best of the falvor combo out in the snickerdoodle cookie dough
- Great for holiday baking, cookie exchanges, or just when you have a cookie hankering
Here are the pantry staple baking ingredients you need to gather to make a batch of these delicious cookies. Get more info, like the quantities in the recipe card at the bottom of the post.
- Brown Sugar
- White Sugar
- Bob's red mill gluten free 1 to 1 flour blend: If you use a different gluten-free flour blend that doesn't have guar gum or xanthan gum in it, you may need to add it. It's a binding agent to help all of the ingredients stick together, so be sure your flour mix has it or get some to add in.
- Baking powder
- White Sugar
How to Make Gluten Free Snickerdoodle Cookies
- In a stand mixer, cream together the softened butter, brown sugar, and white sugar. Once this is combined then add in the egg and continue mixing.
- In a separate mixing bowl, combine the flour, cornstarch, and baking powder.
- Set the mixer to low and slowly add the dry ingredients to the wet ingredients.
- Lay out some plastic wrap on your work surface. Dump the dough out and carefully shape it into a long log that's about 2 inches tall. Wrap the dough in cling wrap and make sure it is fully covered with the plastic wrap. Chill the dough for 30 minutes or up to overnight.
- Preheat the oven to 350F when ready to bake the cookies.
- Combine the sugar and the cinnamon and place the mixture into a shaker (or simply set the mixture aside).
- Removed the chilled dough from the fridge. Cut into ½ inch slices and place the cookie dough slices on a greased cookie sheet. Sprinkle liberally with the cinnamon and sugar mixture that you set aside.
- Bake your cookies for 12-15 minutes, or until the cookies have set. Remove them from the oven and let them cool slightly before attempting to move them to a cooling rack to finish the cooling time.
- Serve your chewy cookies once they are cool enough to handle. Enjoy!
Leftover cookies should be stored in an airtight container at room temperature for up to 3-4 days. These cookies will lose their chewy texture as time progresses, so eat the cookies sooner rather than later.
Our homemade Snickerdoodles never seem to last that long because everyone always wants to snag them and eat them on up. I'm not complaining about that but it doesn't leave me with much help providing useful storage info on these yummy cookies.
Can you freeze these cookies?
Yes, you can freeze leftover Snicekerdoodle Cookies to have on hand for later when the Snickerdoodle Cookie craving hits you.
You may enjoy these baked cookies while they're still frozen, or you can let them thaw some before eating them.
When freezing cookies, I like to place all the leftover cookies on a parchment paper lined baking sheet and flash freezing them for an hour or so, until they're nice and frozen solid before transferring them to a freezer safe container. Freezing them this way first allows them to all freeze without sticking together, making grabbing just one for a snack soooo much easier.
Tips and Variations
This really is the best gluten free snickerdoodles recipe we've used. But if you want to make some changes, here are some ideas as well as some tips to help make the best chewy snickerdoodle cookie you've ever had.
- You don't have to use Bob's Red Mill flour, it's just our favorite to bake with. You can use any other gluten free flour. Almond flour or coconut flour are both a great choice as well.
- Add a dash of vanilla extract to enhance the flavor a bit.
- You can freeze the cookies that you made, or you can make the classic snickerdoodle cookie dough and have that ready to bake for later. You can bake the cookies straight from frozen or you can thaw the dough first before baking the cookies.
- If you don't have a stand mixer, you can use a regular medium bowl or mixing bowl an dan electric hand mixer to mix the dough together.
- Make sure you use a dry ingredinet measuring cup to measure your flour out in. It is CRUCIAL to make sure you don't add too much, or too little, flour to end up with the perfect gluten free cookies. Make sure you DO NOT just scoop the flour straight from the container, you need to spoon it into the measuring cup and level with a knife to measure it properly. Even better, use a kitchen scale if you can.
- As always, don't forget to check all of your labels for any hidden gluten, even if it is a brand you know and love. You never know when they may change something up without properly making their audience aware and you don't want to accidentally use a product that isn't gluten free any longer.
Can I make the gluten free cookie dough ahead of time?
Yes! This is such a great idea to make your dough ahead of time. I like to make the dough ahead of time and refrigerate it until I am ready to bake my cookies later.
Once you've mixed up the gluten free Snickerdoodle cookie dough, cover the bowl with plastic or just wrap the cookie dough in plastic and place it in the refrigerator. You can store the premade cookie dough in the refrigerator for up to 4 days in advance.
How can I make this a vegan gluten-free snickerdoodle recipe?
If you want vegan snickerdoodles, you'll need:
- an egg replacer
- some sort of dairy free butter replacement or plant based vegan butter
Can I add anything else to the snickerdoodle dough?
Certainly, you can alter this recipe to suit your needs. If I were adding anything else, I would add some cinnamon baking chips or some more cinnamon-sugar mixture to the top once I baked the chewy snickerdoodle cooke dough.
Can I make this refined sugar free?
It may seem crazy to make a refined sugar free and gluten free snickerdoodle cookie, but it is totally possible.
In place of the white granulated sugar and light brown sugar, you will need to use a sugar alternative or a natural sweetener. Since this cookie recipe uses a cinnamon sugar mixture, you'll need to mix some cinnamon with your sugar alternative like cane sugar, coconut sugar, or some kind of sugar alternative like stevia. Additionally, you'll need to swap these out in the cookie dough part of the recipe.
More Gluten Free Cookie Recipes
- Keto Gluten Free Pumpkin Cookies
- Gluten Free Chocolate Wafer Cookies
- Old Fashioned Gluten Free Oatmeal Cookies
- Gluten Free Gingerbread Cookies
Comforting cinnamon and sugar dusted cookies fill the craving for childhood nostalgia.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Cuisine: American
- ½ cup Butter (Softened)
- ½ cup Brown Sugar
- ½ cup White Sugar
- 2 Eggs
- 1 ½ cups Bob's red mill gluten free 1 to 1 flour blend
- ½ cup Cornstarch
- 1 tsp Baking powder
- ½ cup White Sugar
- 1 TBS Cinnamon
- In a stand mixer cream together the butter, brown sugar, and white sugar. Once this is combined then add in the egg and mix.
- In a separate bowl combine the flour, cornstarch, and baking powder.
- Set the mixer to low and slowly add the dry ingredients to the wet.
- Dump the dough out onto a cling wrapped lined surface and carefully shape into a log that's about 2 inch tall. Cover with the cling wrap and chill for 30 minutes or overnight.
- Preheat the oven to 350F
- Combine the sugar and the cinnamon and place into a shaker (or set aside).
- Removed the chilled dough. Cut into ½ inch slices and place on a greased cookie sheet. Sprinkle liberally with cinnamon and sugar.
- Bake for 12-15 minutes until the cookies have set. Remove from the oven and cool slightly before attempting to move them to a cooling rack.
- Serve once cool to handle.
- Calories: 269
Keywords: Cookies, Gluten free
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