This gluten-free snickerdoodle recipe reminds me of the traditional version I used to make for my roommate in college. I started making them because it was his favorite cookie, and he begged me to make it since he couldn’t have his Mom’s.  I included the snickerdoodle in my holiday baking every year, just for him. Many years have passed since then and I hadn’t tried making a gluten-free version of this cookie, assuming it would not be as good.  This year, I got curious if I could make a great gluten-free version AND make it without butter too.

snickerdoodle cookies on a dark plate with coffee in background

Snickerdoodles are known for their cinnamon and sugar coating. They really are a simple cookie, with just a slight vanilla, sugar and cinnamon flavor.  I remember Tim always telling me the perfect cookie was a little crispy along the edges but soft and chewy in the middle. So I knew to look for mentions of those textures when I researched the gluten-free recipes already out there.  Unfortunately, all of the recipes I found also contained butter, so I had to make my own recipe with a few adjustments and hoped I would get a good end result.

I added a little extra vanilla powder in my batter to pump up the flavor a little. Gluten-free flours and NO butter made this cookie a little flat.  Try this Madagascar Bourbon Pure Vanilla Powder from Nielsen-Massey if you feel the same way.

About the Gluten Free Snickerdoodle Flours

You’ll need 5 flours for this cookie recipe: brown rice, sorghum, tapioca starch, potato starch and sweet rice flour.  The key to really good gf baking lies in the blends. I teach in my Gluten Free Cooking Course that NO one flour replaces the wheat plant, and a blend ensures you get similar results. You need some protein, fiber and starch, and then for the gluten, we use a little xanthan gum.  The rest of the ingredients for this recipe are: cream of tartar, baking soda, salt, white sugar, dairy-free butter (like Miyoko’s), vanilla extract, 2 eggs and the vanilla powder.  You will also need some sugar and cinnamon to roll the cookies in.

A printable recipe is included for you at the bottom of the page!

all the raw ingredients for snickerdoodles on a white counter

Here is how to make Gluten-Free Snickerdoodle Cookies!

  • In a small bowl, whisk together the flour, xanthan gum, cream of tartar, baking soda and salt.
  • In the bowl of your standing mixer, beat the sugar, butter, vanilla and eggs until well mixed.
  • Dump the bowl of dry ingredients into your mixing bowl and mix on low until just mixed. Be careful not to overmix.
  • Place the dough in fridge to chill for two hours. When using a non-dairy butter, the dough will be softer than with regular butter. Letting the dough sit and get nice and cold will help it to firm up so the cookies do not spread too much when baking.
  • Preheat oven to 400°. Line baking sheets with parchment paper.
  • In a small bowl, combine the sugar and cinnamon for cookie rolling.

Raw snickerdoodle dough in mixing bowl with 2 cookies rolled in balls on a cookie sheet

  • Using a spoon, scoop dough and roll into smallish balls, around 1 inch wide. Roll dough balls in sugar/cinnamon mixture and place 2 inches apart on prepared baking sheets.

snickerdoodle dough balls rolled in cinnamon sugar on a white countertop

  • Bake 8-10 minutes. You are looking for the cookies to be a tiny bit soft still as they will harden once they come out of the oven and cool. You should see those beautiful cracks all over the tops of your cookies.
  • Place the cookie sheet on a cooking rack for about 5 minutes, then slide cookies off onto the cooling rack to finish cooling.

Freshly baked snickerdoodle cookies on a baking sheet lined with parchment paper

Trouble Shooting:  If your cookies flatten completely and are not slightly rounded, the dough is too soft. Place the dough back in the fridge for at least an hour. You can also add a little more flour into the dough, about 2 Tbsp, work it into the dough and then place in fridge for 30 minutes before resuming rolling and baking.

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HERE IS THE PRINTABLE RECIPE

Print
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plate of gluten free snickerdoodle cookies with red berry wreath

Gluten Free Snickerdoodle Recipe (Dairy Free too)

  • Author: Andrea Sprague
  • Prep Time: 10 mins
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Category: Cookies
  • Diet: Gluten Free

Description

Wonderful cinnamon and sugar cookies with a hint of vanilla. Use your favorite non-dairy butter.


Ingredients

Scale

1 ¼ cup brown rice flour +1 Tbsp
½ cup sorghum flour +2 Tbsp
½ cup tapioca starch
¼ cup potato starch
½ cup sweet rice flour
¼ tsp xanthan gum
1 ½ tsp cream of tartar
½ tsp baking soda
¼ tsp salt
1 ½ cup white sugar
½ cup (or 1 stick) dairy-free butter, softened
1 tsp pure vanilla extract
2 eggs
1 ½ tsp vanilla powder

For Cookie Rolling:

3 Tbsp white sugar

2 ¼ tsp cinnamon


Instructions

  1. In a small bowl, whisk together the flour, xanthan gum, cream of tartar, baking soda and salt.
  2. In the bowl of your standing mixer, beat the sugar, butter, vanilla and eggs until well mixed.
  3. Dump the bowl of dry ingredients into your mixing bowl and mix on low until just mixed. Be careful not to overmix.
  4. Place the dough in fridge to chill for two hours. When using a non-dairy butter, the dough will be softer than with regular butter. Letting the dough sit and get nice and cold will help it to firm up so the cookies do not spread too much when baking.
  5. Preheat oven to 400°. Line baking sheets with parchment paper.
  6. In a small bowl, combine the sugar and cinnamon for cookie rolling.
  7. Using a spoon, scoop dough and roll into smallish balls, around 1 inch wide. Roll dough balls in sugar/cinnamon mixture and place 2 inches apart on prepared baking sheets.
  8. Bake 8-10 minutes. You are looking for the cookies to be a tiny bit soft still as they will harden once they come out of the oven and cool. You should see those beautiful cracks all over the tops of your cookies.
  9. Place the cookie sheet on a cooking rack for about 5 minutes, then slide cookies off onto the cooling rack to finish cooling.

Notes

Trouble Shooting:  If your cookies flatten completely and are not slightly rounded, the dough is too soft. Place back in the fridge for at least an hour. You can also add a little more flour into the dough, about 2 Tbsp, work it into the dough and then place in fridge for 30 minutes before resuming rolling and baking.

Keywords: gluten free snickerdoodles

About Andrea Sprague, The Holistic Chef

Andrea is a Professional Chef and Nutritional Therapy Practitioner. She lives in California with her husband Michael, and rescue terrier, Kirby. Andrea has been a health supportive chef for over 13 years and cooks for people with food allergies and severe dietary restrictions. She is the founder of The Holistic Chef Academy which provides online, learn-at-your-own-pace, Allergy Free Cooking Classes. Andrea loves hiking all over her home state with her dog and has a passion to inspire as many as she can to cook in a way that supports their health. Food can still be delicious and satisfying, even if it’s allergy-free.

One Comment

  • Suzanne Kosmerl says:

    My kids love snickerdoodles so I wanted to try this gluten- and dairy-free version. They were so good! Adding the extra vanilla really did the trick. We ate them so quickly, now I’ll have to make another batch of snickerdoodles for my Christmas cookie platter!

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