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Snickerdoodle Cookies (Gluten-Free & Dairy-Free)

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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