I don’t make these cookies nearly enough. The year goes by in a blink of an eye and all of a sudden it’s late fall, the days are chilly, and I have a craving for snickerdoodles. Thick, chewy, and packed full of that cinnamon-sugar flavor these gluten-free snickerdoodles are a family favorite.
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The Best Gluten-Free Snickerdoodles
My cookie style is pretty casual. Meaning that when I want a cookie, I make a cookie. No-chill time is an important factor for me and up to now, all my other cookies are exactly that: no-chill. I would be doing you a cookie disservice though if I didn’t make you chill the dough for a bit on these snickerdoodles. It’s not a long time, only an hour, and I promise these are worth it. I swear!
A family favorite, these easy gluten-free snickerdoodle cookies are a holiday must-bake. Rolled in cinnamon sugar for a crisp edge and deliciously chewy center. There’s even a vegan option in the recipe.
In the bowl of a stand mixer cream butter, granulated sugar, and brown sugar on high for 3 minutes until light and fluffy with the paddle attachment.
Add in the egg (or flax egg) and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl.
Add flour, baking soda, cinnamon, salt, and cream of tartar into the bowl and mix on low until fully incorporated and dough forms.
Cover the dough and chill for 1 hour.
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
Mix the white sugar and cinnamon into a small bowl.
Using a 1.5 tbsp. cookie scoop drop cookie dough into the palm of your hand give it a quick roll and then roll it around in the cinnamon-sugar mixture. Place onto the prepared cookie sheet approximately 2 inches apart from each other. Repeat with the remaining dough.
Bake for 8-10 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked.
Let cool on the tray for at least 10 minutes before removing it to a cookie rack to fully cool. Enjoy!