That’s right, today I’m sharing my Chewy Gluten Free Snickerdoodles recipe that’ll have you reaching for seconds, thirds, and more! These cookies are packed with the same cinnamon-sugar goodness of classic snickerdoodles, just without the gluten.
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Chewy Gluten Free Snickerdoodles Cookie Recipe
Snickerdoodles are a childhood favorite of mine. So much every time I see them in the store or those cookie shops in the mall, i have to buy one. Fast forward to having a child with a wheat allergy, i knew i had to learn how to make them gluten free. And this gluten-free Snickerdoodles recipe was born.
Ingredients needed for Gluten Free Snickerdoodles
Gluten Free All Purpose Flour
I used Bob’s Red Mill 1-to-1 Baking Flour Blend for this Gluten-Free Snickerdoodles recipe You can use another gluten-free flour blend, but your results may vary.
Cream of Tartar
Cream of tartar is an acidic powder that prevents the sugar from crystallizing to get a light and fluffy and chewier texture and also gives the snickerdoodles the traditional tangy taste, which is what makes it different from a typical sugar cookie.
Baking soda helps you get the perfect texture for your gluten free Snickerdoodles
I’ve used white and brown sugar in this recipe.
?Every great cookie recipe needs butter. Let it come to room temperature on your counter before using it.
You need one egg. I’ve never tried this recipe without it, but you should be able to use an egg replacer.
Get the real thing, not imitation for these cookies.
Cinnamon is what sets a Snickerdoodle apart from a normal sugar cookie, so do not eliminate it from your recipe.
Always add salt, it adds flavor.
?Equipment needed for this Gluten Free Snickerdoodle cookie recipe
A large bowl or a medium bowl for mixing your ingredients
Stand or electric hand mixer
A wire rack for cooling
How to Make Gluten Free Snickerdoodles
1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
2. In a mixing bowl, add in the wet ingredients: the butter, white sugar, and brown sugar. Mix with a hand mixer or stand mixer for about 1 minute on low speed. Beat in the egg and vanilla extract.
3. Next, add the remaining dry ingredients. Make sure you level the flour before adding it to the mixture.
4. Once it is mixed, scoop it into balls about 1 1/2 – 2 tbsp in size.
Roll them in the cinnamon sugar mixture so that your cookies have the cinnamon sugar coating.
Then place them on the lined baking sheet, about 6-9 cookies per sheet. Set them in the fridge for about 30 mins to 1 hour.
5. Bake for about 10-14 minutes. If you would like snickerdoodles with a chewy center and crispy edges, take the cookies out of the oven on the earlier side.
Cool on a wire cooling rack.
How to Store the cookies
Store your snickerdoodles in an airtight container at room temperature for up to a week. They can also be frozen in a freezer-safe container for longer storage.
Q1: Can I use regular all-purpose flour instead of gluten-free flour?
A1: Absolutely! If you don’t require a gluten-free option, you can swap out the gluten-free all-purpose baking flour with regular all-purpose flour in this recipe.
Q2: What does cream of tartar do in this recipe?
A2: Cream of tartar is a leavening agent that helps the cookies rise and gives them that signature chewy texture. It also adds a slight tangy flavor to balance the sweetness.
Q3: Can I freeze the dough for later use?
A3: Yes, you can! Simply shape the dough into balls, freeze them on a baking sheet until solid, and then transfer them to an airtight container or zip-top bag. When ready to bake, just pop them in the oven straight from the freezer, adding a few extra minutes to the bake time.
Tips For Baking The Best GlutenFree Snickerdoodle Cookies
- Room Temperature Ingredients: Ensure your butter, egg, and vanilla extract are all at room temperature for better mixing and cookie texture.
- Chill the Dough: After mixing your cookie dough, refrigerate it for about 30 minutes. Chilled dough results in thicker, chewier cookies.
- Uniform Size: Use a cookie scoop to ensure even-sized cookies for consistent baking.
You can substitute sanding sugar with regular sugar.
- If you do not have cream of tartar you can substitute that AND the baking soda with 1 tsp of baking powder.
- If you like chewy snickerdoodles, take cookies out of the oven on the earlier side as they will continue to firm up when they cool.
Common Problems and How to Avoid Them:
- Flat Cookies: If your cookies come out flat, try chilling the dough longer or using less butter.
- Too Dry: Overbaking can result in dry cookies. Keep a close eye on the oven and take them out as soon as the edges turn golden brown.
Indulge in these Chewy Gluten-Free Snickerdoodles and savor the flavors of traditional snickerdoodles while following a gluten free diet. These cookies are not only delicious but also versatile and perfect for various occasions like birthdays and holidays or just a day when you have a taste for one of these chewy cookies.
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups gluten-free all-purpose baking flour
- 1 tsp cream of tartar
- 3/4 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- Cinnamon sugar rolling mixture
- 1/4 cup sanding sugar
- 2 tsp cinnamon
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
- In a mixing bowl, add the butter, white sugar, and brown sugar. Mix with a hand mixer or stand mixer for about 1 minute. Beat in the egg and vanilla
- Next, add the remaining dry ingredients. Make sure you level the flour before adding it to the mixture.
- Once it is mixed, scoop it into balls about 1 1/2 - 2 tbsp in size. Roll them
in the cinnamon sugar rolling mixture. Then place them on the lined baking
sheet, about 6-9 cookies per sheet. Set them in the fridge for about 30 mins to 1 hour.
- Bake for about 10-14 minutes. The cookies will harden as they cool.
- You can substitute sanding sugar with regular sugar.
- If you do not have cream of tartar you can
substitute that AND the baking soda with 1 tsp of baking powder.
- If you like chewy snickerdoodles, take cookies
out of the oven on the earlier side as they will continue to firm up when they
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 144mgCarbohydrates: 43gFiber: 2gSugar: 33gProtein: 2g