Gluten Free Snickerdoodles

A delicious Gluten Free Snickerdoodle covered in cinnamon sugar with a bite taken out.

5 from 7 votes

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)!

Prep Time20

Cook Time13

Rest Time3

Total Time36

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: large cookies

Calories: 246kcal

Author: Lee

Ingredients

For the Cookies

1 cup plus 2 tablespoons multipurpose gluten free flour (I use a 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

US Customary - Metric

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 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.

Video

Notes

For smaller cookies: Use a small cookie scoop and bake at same temperature for 10-11 min. Should make 12 cookies.

Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan maple syrup.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 packed cup plus 2 packed tablespoons of regular flour (168 grams plus 2 tablespoons) and ½ tablespoon of milk.

Cream of Tartar: Eliminate the 1 teaspoon baking powder. Add 1 teaspoon cream of tartar and ½ teaspoon baking soda.

Storing: Keep extra cookies in an airtight container at room temperature for up to 2 days. Warm in microwave a few seconds before serving if desired. Be careful not to burn your mouth.

Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Let dough come to room temperature prior to baking.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition