| | |

Gluten-Free Snickerdoodles (Dairy-Free)

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.

Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.

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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Snickerdoodle Cookies (Gluten-Free & Dairy-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Katie
  • Total Time: 1 Hr 20 Min
  • Yield: 2 Dozen


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.


Snickerdoodle Cookies

  • 1/2 cup dairy-free butter, room temperature

  • 1/2 cup granulated sugar

  • 1/3 cup brown sugar

  • 1 large egg, room temperature *can sub 1 flax egg

  • 1 teaspoon vanilla extract

  • 1 1/2 cups gluten-free 1:1 baking blend *can sub all-purpose flour

  • 1 teaspoon cinnamon

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon cream of tartar

  • 1/3 cup granulated sugar (for rolling)

  • 1 tablespoon cinnamon (for rolling)



  1. 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.

  2. Add in the egg (or flax egg) and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl.

  3. Add flour, baking soda, cinnamon, salt, and cream of tartar into the bowl and mix on low until fully incorporated and dough forms.

  4. Cover the dough and chill for 1 hour.

  5. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

  6. Mix the white sugar and cinnamon into a small bowl.

  7. 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.

  8. Bake for 8-10 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked.

  9. 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
  • Cuisine: American

Similar Posts


  1. 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!

    1. These are amazing! My new favorite cookie! Thank you so much. I followed your recipe and directions exactly and they came out perfect.

  2. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star