Gluten-Free Snickerdoodles (Dairy-Free)
Thick, chewy, and full of cinnamon-sugar flavor, these gluten-free snickerdoodles are a family favorite and a festive must-bake. Bonus: The recipe can be made dairy-free, vegan, and regular.
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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 gluten-free snickerdoodles. It’s not a long time, only an hour, and I promise these are worth it. I swear!
Gluten-Free Snickerdoodle Cookies (Dairy-Free)
- Total Time: 1 Hr 20 Min
- Yield: 2 Dozen
- Diet: Gluten Free
Description
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. Bonus: The recipe can be made regular, vegan, or dairy-free.
Ingredients
Snickerdoodle Cookies
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1/2 cup salted butter, room temperature *plant-based or regular
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1/2 cup granulated sugar
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1/3 cup brown sugar
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1 large egg, room temperature *can sub 1 flax egg
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1 teaspoon vanilla extract
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1 1/2 cups gluten-free 1:1 baking blend *can sub all-purpose flour
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1 teaspoon cinnamon
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1 teaspoon fine sea salt
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1/2 teaspoon baking soda
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1/4 teaspoon cream of tartar
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1/3 cup granulated sugar (for rolling)
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1 tablespoon cinnamon (for rolling)
Instructions
Snickerdoodles
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In the bowl of a stand mixer cream the butter, granulated sugar, and brown sugar on high for 3 minutes until light and fluffy with the paddle attachment.
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Add the egg (or flax egg) and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl when necessary.
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Add the flour, baking soda, cinnamon, salt, and cream of tartar into the bowl and mix on low until fully incorporated and dough forms.
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Cover the dough and chill for at least 1 hour.
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Preheat oven to 350ºF and line 2 cookie sheets with parchment paper.
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Mix the white sugar and cinnamon into a small bowl.
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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 the cookie dough onto the prepared cookie sheet approximately 2 inches apart from each other. Repeat with the remaining dough.
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Bake for 8-10 minutes or until the edges are lightly golden brown and the centers appear slightly under-baked.
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Let cool on the tray for at least 10 minutes before removing it to a cookie rack to fully cool. Enjoy!
- Prep Time: 10 Min
- Cook Time: 10 Min
- Category: Cookies
- Method: Baking
- Cuisine: American
Chewy and cinnamon sugar amazingness! I’ve had a few baked by Katie herself, and was so pleased when I could follow this recipe with ease and enjoy in my own home. So chewy … so so yummy!
You’re just the sweetest! Snickerdoodle cookies are one of my favourites too!
These are amazing! My new favorite cookie! Thank you so much. I followed your recipe and directions exactly and they came out perfect.
Thanks for sharing Carol!
These were a delicious add to our Christmas cookie bundles. I made the dough and froze balls to bake as needed. Since after freezing the sugar/cinnamon coating was t as obvious I sprinkled some granulated sugar over them when they came out of the oven.
Good idea to freeze the dough for handy baking/cookie cravings!
These are delicious!!!
Snickerdoodles are probably my fav Christmas cookie.