Several gluten-free snickerdoodle cookies sprinkled with cinnamon sugar on a counter with sprigs of greenery nearby.

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
Servings: 20-24 cookies 1x


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 ground cinnamon
  • ¼ teaspoon allspice
  • ⅛ teaspoon ground cloves
  • 1 teaspoon baking soda
  • Pinch of fine sea salt


  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, 3/4 cup 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, cinnamon, allspice, cloves, baking soda, 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. 


*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


© The Real Food Dietitians

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