These Gluten Free Snickerdoodles have a nice crispy exterior thanks to the cinnamon sugar coating, and are soft and pillowy inside! This is such an easy snickerdoodle recipe and takes less than 45 minutes to make! Not only are these beauties gluten free, but they're nut free, eggless and can easily be vegan snickerdoodles (with a few tiny tweaks)!
These Gluten Free Snickerdoodles are so easy to make and unlike many eggless cookie recipes, they require zero chill time! You will have a new take on a classic favorite in under 45 minutes! Due to all the allergies my children have, I made these snickerdoodle cookies without cream of tartar (like many of the pre packaged allergy friendly snickerdoodles do). I know many say it isn't a true snickerdoodle without cream of tatar, so make sure to check out the section below entitled, "Substitutions and Variations" for how to make them with it!
For more cinnamon recipes, try my Snickerdoodle Cake, my Snickerdoodle Cupcakes, my Cinnamon Tea Cake, my Brown Sugar Frosting and my Cinnamon Sugar Donuts.
Reasons to Love These Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Small Batch- This recipe only makes 6 delicious treats just like with my Small Batch Sugar Cookies!
- Crispy Exterior yet Pillowy Interior- These cookies are the most perfect texture. Crispy on the outside thanks to the cinnamon sugar coating yet...thick, soft and pillowy inside!
- Covered in Cinnamon Sugar- The sugar coating gives a nice woodsy sweetness like with my Apple Cinnamon Cookies!
- Autumn Flavors- The cinnamon mixed with the hint of maple remind us of fall!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use melted, the cookies will spread too much while baking. If using vegan butter, make sure it's more on the cold side versus room temperature.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Cinnamon- It wouldn't be a snickerdoodle without lots of this woodsy ingredient!
- Maple Syrup- The secret ingredient! I use a teaspoon of store bought. I use this vs pure because it creates a stronger flavor and adds nice moisture. It also helps create that little bit of that unique flavor you would normally have from a snickerdoodle with cream of tartar.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make These Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Use vegan maple syrup.
How to Make this recipe with All Purpose Flour
- Use 1 cup plus 2 tablespoons packed AP Flour (168 grams plus 2 tablespoons).
- Use ½ tablespoon milk.
How to Make These with Cream of Tartar
- Eliminate the baking powder.
- Instead, use 1 teaspoon cream of tartar plus ½ teaspoon baking soda.
How to Make Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls before flattening into a thick disc.
- Bake the cookies at the same temperature but for 10-11 minutes. Reshape as needed. Should make 12 cookies.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Snickerdoodle Cookies
Here are the step by step instructions to make these snickerdoodle cookies!
Step 1: Whisk Together the Dry Ingredients
Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine the gluten free flour, baking powder, cinnamon and salt. Whisk to combine.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, cream the granulated sugar and unsalted butter or vegan baking stick together until soft and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
With the mixer on low speed, beat in the cornstarch water, the milk, maple syrup and the vanilla until fully combined. It will appear chunky. That’s normal.
Step 5: Add in the Dry Ingredients
Beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
Step 6: Scoop the Dough
Use an ice cream scoop or a large cookie scoop to scoop the dough into balls.
There should be 6 scoops.
Step 7: Make the Cinnamon Sugar, Flatten the Dough and Coat with the Cinnamon Sugar
In a small bowl, whisk together the 1 tablespoon granulated sugar with ⅛ teaspoon of ground cinnamon.
If you don't have ⅛ of a teaspoon, simply mix 2 tablespoons of sugar with ¼ teaspoon cinnamon...you just will have some left over.
After scooping the dough balls, flatten each scoop into a thick disc versus a ball. If you don't do this step, the cookies will remain in the ball shape when baking.
Coat each dough disc in the cinnamon sugar mixture: front, back and sides.
Step 8: Bake the Cookies
Place dough discs about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 12-13 minutes.
Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape.
Let the cookies cool on the baking sheet for 2-3 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups (168 grams plus 2 tablespoons).
- Use Room Temperature Butter/ Vegan Baking Stick- Do not use melted butter. Since these cookies have no eggs, if you use melted butter they will spread into a giant mess while baking. If using vegan butter, I would have it be more on the colder side vs room temperature.
- Flatten Dough Balls into Thick Discs- Yes, this step is important. If you don't do this, the cookies will remain in a ball shape while baking.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
Recipe FAQs
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, let the dough come to room temperature prior to baking.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using and then once again, let come to room temperature prior to baking.
Most gluten free baked goods are best made the same day, and I really think these are best the same day.
Snickerdoodle cookies (in general) have a tendency to get dry quickly. But, if you have to, you can make these cookies a day before.
No. You don't have to. If not adding maple syrup, use 1.5 teaspoons of pure vanilla extract total. Keep in mind the cookie will be ever so slightly drier.
Once the cookies have cooled, store them in an airtight container at room temperature for up to 2 days. Since this recipe only makes 6 cookies, that shouldn't be too much of an issue. Haha!
If you want them warm, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Other Cinnamon Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Gluten Free Snickerdoodles
Ingredients
For the Cookies
- 1 cup plus 2 tablespoons gluten free flour (I use a 1:1 gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking powder (Yes, baking powder...not baking soda!)
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ¾ cup granulated sugar
- 1 heaping tablespoon cornstarch mixed with 1.5 tablespoons water
- 1 tablespoon milk
- 1 teaspoon maple syrup
- ½ teaspoon pure vanilla extract
For the Cinnamon Sugar
- 1 tablespoon granulated sugar
- ⅛ teaspoon ground cinnamon
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the 1 cup plus 2 tablespoons gluten free flour, 1 teaspoon baking powder, 1.25 teaspoons cinnamon and ¼ teaspoon salt. Whisk to combine.
- In a small bowl, using a spoon, mix together the 1 heaping tablespoon cornstarch and the 1.5 tablespoons water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, cream the ¾ cup granulated sugar and the ¼ cup unsalted butter or vegan baking stick together until soft and creamy. About 2 minutes.
- With the mixer on low speed, beat in the cornstarch water, the 1 tablespoon milk, 1 teaspoon maple syrup and the ½ teaspoon vanilla until fully combined. It will appear chunky. That’s normal.
- Beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
- Use an ice cream scoop or a large cookie scoop to scoop the dough into balls. There should be 6 scoops.
- In a small bowl, whisk together the 1 tablespoon granulated sugar with ⅛ teaspoon of ground cinnamon. If you don't have ⅛ of a teaspoon, simply mix 2 tablespoons of sugar with ¼ teaspoon cinnamon...you just will have some left over.
- After scooping the dough balls, flatten each scoop into a thick disc versus a ball. If you don't do this step, the cookies will remain in the ball shape when baking.Coat each dough disc in the cinnamon sugar mixture: front, back and sides.
- Place dough discs about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 12-13 minutes. Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape.Let the cookies cool on the baking sheet for 2-3 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Fern
I don't usually have maple syrup on hand, can it be substituted?
Lee
You can use honey if you aren't allergic or vegan!
Jessica
Wow, these are amazing! I made them with my two friends this weekend and my non-GF friend loved them too. These are going to be a go to recipe for sure!
I have an extreme gluten sensitivity that I wasn’t diagnosed with until I turned 30. Knowing what “normal” things taste like and trying to chase that flavor but GF can be hard. But these are just amazing! I cannot wait to check out all your other recipes.
Lee
Oh my gosh I'm so glad you guys liked them! Thank you so much!
Ginny
So yummy and I love how quickly I can make these to satisfy a cookie craving!
John
Wow! What a simple cookie to make and it’s simply delicious!
Lee
Thank you!