Oh my goodness, let me tell you about these gluten free snickerdoodle cookies! They’re honestly some of my favorite cookies to whip up. The moment you take them out of the oven, the smell of cinnamon and sugar fills the air, and it’s simply heavenly. I love how soft and chewy they turn out—just the way a cookie should be! When I first started experimenting with gluten free baking, I was worried they wouldn’t have that classic snickerdoodle texture, but wow, was I surprised! Each bite is like a warm hug, with that perfect cinnamon sugar coating giving you a little extra sweetness. Trust me, whether you’re gluten intolerant or not, these cookies will have you coming back for seconds (or thirds!).
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 cups gluten free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
How to Prepare Gluten Free Snickerdoodle Cookies
Making these gluten free snickerdoodle cookies is a breeze! Follow my steps, and you’ll have a delicious batch ready in no time. I promise, they’re worth every moment spent in the kitchen!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is super important, so don’t skip it!
- While that’s heating up, grab a mixing bowl and combine 1 1/2 cups of gluten free all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of cream of tartar, and 1/4 teaspoon of salt. Give it a good whisk to ensure everything’s mixed well.
- In another bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until it’s light and fluffy. This step is crucial for that soft texture we all love!
- Next, add in 1 large egg and 1 teaspoon of vanilla extract to the butter mixture. Mix until everything is well combined.
- Now, gradually add the dry ingredients to the wet mixture. Mix just until everything comes together—don’t overdo it!
- In a small bowl, combine 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for rolling the cookies. This will give them that classic snickerdoodle flavor!
- Using your hands, form the cookie dough into small balls and roll them in the sugar-cinnamon mixture, coating them well.
- Place the rolled cookies on a baking sheet lined with parchment paper, making sure to leave some space between them.
- Bake for 10-12 minutes or until the edges are golden. Keep an eye on them—overbaking can lead to a crunchy cookie instead of that soft, chewy goodness!
- Once they’re done, let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
And there you have it! A simple, satisfying way to enjoy gluten free snickerdoodle cookies that are sure to impress.
Why You’ll Love This Recipe
- Quick to prepare—ready in just about 27 minutes from start to finish!
- Soft and chewy texture that’ll have you reaching for seconds.
- Perfect for gluten-free diets, so everyone can enjoy them!
- A classic favorite made accessible for those avoiding gluten.
- Ideal for sharing at gatherings—trust me, they disappear fast!
Tips for Success
To make sure your gluten free snickerdoodle cookies turn out absolutely perfect, I’ve got a few handy tips for you! First off, don’t overbake those cookies! The key to achieving that soft and chewy texture is to pull them out of the oven when the edges are just starting to get golden brown. They might look a bit undercooked in the center, but they’ll firm up as they cool—trust me on this one!
If you want to mix things up or accommodate dietary needs, you can easily substitute coconut oil for the butter to make a delicious dairy-free version. Just make sure it’s melted and cooled slightly before mixing. Also, if you don’t have gluten free all-purpose flour on hand, you can try a homemade blend of almond flour and tapioca flour—just keep an eye on the texture as this may change the cookie’s consistency a bit.
Another little trick? Chill the dough for about 30 minutes before rolling it into balls. This will help the cookies hold their shape nicely while baking. And one last tip: if you can, use fresh ground cinnamon for that extra flavor punch—it really makes a difference! Happy baking!
Nutritional Information
Now, let’s talk about the nutritional side of these delightful gluten free snickerdoodle cookies. Of course, keep in mind that these values are estimates, but they give you a good idea of what to expect. Each cookie packs a sweet punch, while still being a treat you can enjoy without too much guilt!
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 50mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
So, there you have it! These cookies are a delightful treat that still fit into a balanced diet. Enjoy them guilt-free, but remember, moderation is key—even with delicious cookies like these!
FAQ Section
Alright, let’s tackle some of the most common questions I get about these gluten free snickerdoodle cookies! I want to make sure you have all the info you need to make these cookies a hit!
Can I make these cookies dairy-free?
Absolutely! You can substitute coconut oil for the butter, just make sure to melt it and let it cool slightly before you mix it in. It works beautifully and still gives you that soft texture!
How do I store gluten free snickerdoodle cookies?
To keep them fresh, store your cookies in an airtight container at room temperature. They’ll last for about a week, but trust me, they probably won’t last that long!
What can I use instead of gluten free flour?
If you don’t have gluten free all-purpose flour on hand, you can make a simple blend of almond flour and tapioca flour. Just keep an eye on the texture, as it might change a bit. You want that perfect chewiness!
Can I freeze these cookies?
Yes, you can totally freeze these cookies! Just let them cool completely, then place them in a single layer in an airtight container or freezer bag. They’ll keep well for up to two months. When you’re ready to enjoy, just let them thaw at room temperature, and they’ll taste just as good!
Storage & Reheating Instructions
Storing your gluten free snickerdoodle cookies is super simple, and it’s key to keeping them fresh and delicious! Just place the cookies in an airtight container at room temperature. This way, they’ll stay soft and chewy for about a week. You might want to layer them with parchment paper to prevent sticking—trust me, it helps!
If you find yourself with leftover cookies (though I doubt they’ll last that long!), you can also freeze them. Just make sure they’re completely cooled down, then pop them in a single layer in an airtight container or a zip-top freezer bag. They’ll be good for up to two months. When you’re ready to indulge again, simply let them thaw at room temperature for about an hour. No need to reheat—just enjoy them as they are, or if you prefer them warm, a quick 10-15 seconds in the microwave does the trick! You’ll have that gooey, soft texture back in no time. Happy snacking!
Print
Gluten Free Snickerdoodle Cookies: 7 Reasons to Indulge
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
A delightful gluten free version of snickerdoodle cookies that are soft and chewy.
Ingredients
- 1 1/2 cups gluten free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix gluten free flour, baking soda, cream of tartar, and salt.
- In another bowl, cream together butter and sugar until light.
- Add egg and vanilla to the butter mixture and mix well.
- Gradually add dry ingredients to the wet mixture and mix until combined.
- In a small bowl, combine sugar and cinnamon for rolling.
- Form dough into balls and roll in the sugar-cinnamon mixture.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- For a softer cookie, do not overbake.
- You can substitute coconut oil for butter for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: gluten free snickerdoodle cookies
