Gluten-Free Snickerdoodles (With Dairy-Free Option)

Cinnamon, nutmeg, and molasses combine for a warm and soft cookie experience, perfect for the holidays and any time you crave this perfectly spiced cookie. Our Gluten-Free Snickerdoodle Cookies taste like the real-deal classic Snickerdoodles we all love, soft on the inside with a cinnamon-sugar crackled top.

With our version, anyone can enjoy Snickerdoodles made gluten-free and nut-free with a dairy-free option, too. A spoonful of molasses is the secret ingredient that gives each cookie a slight sweetness and softer texture, plus the perfect scent to conjure all the festive holiday scent memories.

What Are The Ingredients Needed To Make Gluten Free Snickerdoodles?

We’ve combined our favorite spices to make these Gluten-Free Snickerdoodles an absolute sweet treat for anyone, any time of the year. Here’s what you’ll need:

• Unsalted butter – use unsalted, softened butter softened; for a dairy-free option, use a plant-based or vegan butter stick
• Sugar – you can use cane sugar or coconut sugar; both options will work great, but we prefer these cookies made with cane sugar for both the batter and the sprinkle topping. White sugar (granulated sugar) will not work well for this recipe
• Maple syrup – we recommend a pure Grade A maple syrup or a local-to-you maple syrup from a farmer’s market
• Molasses – blackstrap molasses is our favorite for this recipe, but you can use any molasses you have on hand
• Large egg – we haven’t tested these cookies as an egg-free recipe and cannot guarantee your results if you use an egg replacer to make egg-free or vegan Snickerdoodles
• Gluten-free all-purpose flour – we recommend using Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. You can also use an equal amount of unbleached all-purpose flour if you don’t need or want cookies that are gluten free
• Ground cinnamon – you’ll use this in both the cookie batter and the sprinkle topping
• Allspice
• Ground cloves
• Baking soda – You’ll need 1 teaspoon baking soda, not to be confused with baking powder
• Fine sea salt

Find the ingredient list and nutrition information with exact measurements, kcal, carbohydrates, cholesterol, serving size, etc. in the recipe card below.

How To Make This Snickerdoodle Cookie Recipe

Lucky for you, it won’t take long to get these Snickerdoodles in the oven and onto your cookie tray!

1. Preheat the oven. and line two baking sheets with parchment paper.
2. Whisk the cinnamon sugar topping. In a small bowl, whisk part of the sugar and cinnamon together; set aside.
3. Combine the wet ingredients. Add the butter, sugar, and egg to a large mixing bowl. Mix with a hand mixer, stand mixer, or a wooden spoon until creamy. Add the maple syrup and molasses, and stir to combine.
4. Add the dry ingredients. Add the flour, spices, and baking soda to the bowl, and stir until a smooth cookie dough forms.
5. Portion the dough. Use a cookie scoop to portion the dough, and roll each piece between your palms to form a cookie dough ball. Roll each ball in the cinnamon sugar mixture, and transfer them to the lined baking sheets. Use the bottom of a glass or your palm to gently flatten each dough ball.
6. Bake. Transfer the cookies to the preheated oven, and bake just until they’re golden brown on the bottoms and edges.
7. Cool. Allow the gluten free Snickerdoodles to cool on the cookie sheet slightly before transferring them to a cooling rack to cool completely.

More Gluten-Free Christmas Cookie Recipes To Try:

Easy Gluten-Free Peppermint Brownie Cookies

Pecan Snowball Cookies (Gluten Free Russian Tea Cakes)

Mexican Hot Chocolate Cookies (Gluten Free)

The Best Gluten-Free Sugar Cookies (with Dairy-Free Option)

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Gluten-Free Snickerdoodle Cookies (Easy to Make with Dairy-free Option)

Perfectly soft Snickerdoodle cookies with a hint of maple and molasses. Great to serve any time of year, and an especially perfect addition to a holiday cookie tray. These Snickerdoodles are gluten-free and nut-free with a dairy-free option.

Prep: 20 minsCook: 10-12 minsTotal: 30 minutes

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Servings: 20–24 cookies 1x

1x2x3x

Ingredients

For the Topping:

• 3 tablespoons cane sugar
• 2 teaspoons ground cinnamon

For the Cookie Batter

• ½ cup unsalted butter, softened*
• ¾ cup cane sugar
• 1 egg
• 2 tablespoons pure maple syrup
• 1 tablespoon molasses
• 2 cups gluten-free flour blend (290-300g)**
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ⅛ teaspoon ground cloves
• Pinch of fine sea salt

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Instructions

1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a small bowl, stir together the 3 tablespoons sugar and 2 teaspoons cinnamon; set aside.
3. In a mixing bowl, combine the softened butter, cane sugar, and egg. Mix together with a hand mixer, stand mixer, or with a wooden spoon until creamy. Add the maple syrup and molasses; stir.
4. Add the flour, baking soda, cinnamon, allspice, cloves, and salt. Stir until a dough forms.
5. Scoop the dough out by the spoonful (about 2 tablespoons at a time). Roll each portion between your palms to make a ball. 
6. Roll each dough ball in the bowl of sugar-cinnamon mixture until evenly coated. 
7. Place the coated cookie dough ball on the parchment-covered baking sheet. Repeat with the remaining dough and sugar-cinnamon mix until all dough is used. Using the bottom of a glass or your palm, slightly flatten each dough ball. 
8. Bake cookies until just lightly golden brown on the bottoms and edges, about 10-12 minutes. 
9. Let the cookies sit on the baking sheets for 3-5 minutes before transferring to wire racks to cool completely. The cookies will be soft to the touch but they will become more firm as they cool. 

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Notes

*For a non-dairy cookie, use a plant-based or vegan stick butter in place of the unsalted butter.

**For gluten-free flours, we recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. If you don’t want or need gluten-free cookies, you can use the same amount of unbleached all-purpose flour. 

Nutrition Information

• Serving Size: 1 cookie
• Calories: 113
• Fat: 4 g
• (Sat Fat: 2 g)
• Sodium: 53 mg
• Carbohydrate: 19 g
• (Fiber: 1 g
• Sugar: 9 g)
• Protein: 1 g
• Cholesterol: 16 mg

Dietary

Dairy-FreeGluten-freeNut-freeVegetarian

© The Real Food Dietitians

Recipe By: Ana Ankeny

Photo Credit: The photos in this blog post were taken by Rachel Cook of Half Acre House.

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