Gluten free snickerdoodles that are melt-in-your-mouth soft!! Sugar cookies get coated in a sweet cinnamon-sugar coating for the perfect gluten free cookie recipe.
Nothing says the holidays more than a big batch of soft and fluffy gluten free snickerdoodles!!
Have you ever been to a cookie exchange?
Back when I was in high school I had an annual Christmas cookie exchange. Some years we would have as many as 25 girls. With each girl bringing 2 1/2 dozen cookies there ended up being A LOT of cookies!!
At the end of the party, each girl would go around the room and place one of each type of cookie into her take-home container. She would then get to go home with 25 different kinds of cookies.
Since I have become gluten-free there is nothing I enjoy more than seeing the look on people’s faces when they find out what they are eating is in fact… gluten free. A bit of shock and awe appears and I can see the wheels turning.
Many times I am asked, “So this is healthy for me?!”
Trying not to chuckle too loudly I oftentimes remark, “Noooottt quite. Yes, it is free of gluten, but it is still loaded with sugar and butter!!”
These gluten free snickerdoodles have that magical power of making people gluten-free dessert believers. They are melt-in-your-mouth soft and coated with just the right amount of sugar and cinnamon. Being a bit of a cinnamon-aholic, there is also a bit of it in the batter.
Want to know the best part about these Gluten Free Snickerdoodles?
There is absolutely NO chilling time required!! Yup. Simply mix up the dough, roll them in the cinnamon-sugar goodness and bake ’em up.
So the next time a cookie craving hits… take solace in the fact that you can have these babies ready in under 30 minutes!
Did you make this recipe?
I would love to hear how it turned out for you in the comments section below!
Happy Snickerdoodlin’
Gluten Free Snickerdoodles
Gluten free snickerdoodles that are melt-in-your-mouth soft!! Sugar cookies get coated in a sweet cinnamon-sugar coating for the perfect gluten free cookie recipe.
Ingredients
- 1 cup butter softened
- 1 1/2 cup white sugar
- 2 large eggs
- 1 tsp. vanilla
- 2 cups white rice flour*
- 1 cup tapioca starch*
- 1 1/2 tsp. xanthan gum*
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
Cinnamon-Sugar Coating
- 1/4 cup white sugar
- 2 tsp. cinnamon
Instructions
-
Preheat oven to 375 degrees.
-
In the bowl of an electric mixer place butter and sugar. Beat on medium for 1 minute.
-
Add eggs and vanilla. Continue mixing on medium for another minute.
-
In a separate bowl combine flour, starch, xanthan gum, cream of tartar, baking soda, salt and 1 t. cinnamon. Toss to combine.
-
Slowly add dry ingredients to butter/sugar mixture until all ingredients are well incorporated.
-
In a medium, shallow bowl place ¼ c. white sugar and 2 t. cinnamon. Toss to combine.
-
Scoop out 2 tablespoons of dough, shape into a ball and then roll in the cinnamon-sugar mixture. Repeat with remaining dough.
-
**Place rolled cookie dough balls in the refrigerator for 30-60 minutes to ensure a perfectly soft and fluffy cookie!**
-
Line two baking sheets with parchment paper and spray with nonstick cooking spray.
-
Place cookie dough balls evenly spaced on baking sheets.
-
Bake for 10-12 minutes or until cookies are cooked through.
-
Let cool for at least 10 minutes before serving and enjoy!
Recipe Notes
*You can also use 3 cups gluten-free 1-to-1 flour blend instead of the white rice flour, tapioca starch, and xanthan gum.
Want more recipes like these Gluten Free Snickerdoodles?
Cut-Out Sugar Cookies that Don’t Spread!
Christmas Swirl Sprinkle Cookies
Gluten Free Chocolate Chip Cookies
Peach Bellini
Pesto Pasta Salad
BLT Pasta Salad
Italian Dressing Pasta Salad
S Lee says
I’m trying these delicious looking cookies but wondered if I leave them as balls or if I need to flatten them before baking.
London says
You’ll want to flatten them out slightly before baking. Hope you enjoy the recipe!
Katie says
Hi,
I made these cookies and the flavor is amazing but…they weren’t fluffy or soft ???? they spread and were crunchy. What did I do wrong?
London says
Hi Katie! One MAJOR thing when making cookies is the temperature of the dough when it goes into the oven. The butter is normally the main culprit, and if the butter is too melted, or if you reuse a cookie tray that has been in the oven, etc. the cookies will spread and become thin. Also, too much rolling of the cookies (with your hot, 98.6 degree hands!) could result in slightly warmer than ideal dough. One good way to ensure your cookie dough is the right temperature is to pop the dough in the refrigerator for about an hour before baking the cookies. Hope this helps in your cookie endeavors!
Katie says
Thank you so much. Can’t wait to try these again.
London says
You’re so welcome, Katie!
Leslie Gaddis says
This sounds really bad, but I know very little about gluten and why so many want to eat gluten-free. I did hear it slows down metabolism in women who are 30+ years old…one reason I don’t need it either. Can you give me more info on that?
London says
Sure, Leslie! I actually gave up gluten when I realized it was wreaking havoc on my GI system. Really bad bloating, the big D, and more not-so-pretty side effects. Eating gluten-free also helps me to not get really bad brain fog after I eat gives me more energy! Every person responds differently to gluten so you may get similar, different or even no effects at all by eating gluten-free. Hope this helps you a little bit 🙂