Can I use almond flour for this recipe?

We don’t recommend using almond flour as the taste and texture will not be the same. Instead, we use 2 cups gluten-free flour blend that contains xanthan gum.

What is the texture of the cookies?

Once cooled, these cookies have crisp edges and a soft, chewy center.

What does cream of tartar do in snickerdoodles?

In traditional recipes, cream of tartar gives Snickerdoodles their classic tangy taste and chewy texture, because the acid helps prevent the sugar in the dough from crystallizing and becoming crunchy. You don’t need any teaspoons cream of tartar in this recipe, however.

How should I store gluten-free Snickerdoodle cookies?

Store the completely cooled cookies in an airtight container at room temperature. Use parchment paper between layers of cookies, and store for up to 4 days for optimal freshness. But we doubt they’ll last that long!

Can I freeze this Snickerdoodle cookie recipe?

Yes, these Gluten-Free Snickerdoodle Cookies can be frozen. Since the holidays are such a busy time, we love to make these several weeks in advance and then pull them out to thaw at room temperature whenever we want a sweet treat to share or gift. To freeze, place the completely cooled cookies in a container or bag and freeze for up to 3 months.

Gluten-Free Snickerdoodles (With Dairy-Free Option)

Name: Gluten-Free Snickerdoodle Cookies (Easy to Make with Dairy-free Option)
Prep time: 20 min
Cook time: PT-476150H30M43S
Total time: 30 min
Cuisine: gluten-free
Ingredients: 3 tablespoons cane sugar; 2 teaspoons ground cinnamon; 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

Servings: 20-24 cookies 1x

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

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a small bowl, stir together the 3 tablespoons sugar and 2 teaspoons cinnamon; set aside.
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.
Add the flour, baking soda, cinnamon, allspice, cloves, and salt. Stir until a dough forms.
Scoop the dough out by the spoonful (about 2 tablespoons at a time). Roll each portion between your palms to make a ball.
Roll each dough ball in the bowl of sugar-cinnamon mixture until evenly coated.
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.
Bake cookies until just lightly golden brown on the bottoms and edges, about 10-12 minutes.
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.

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-Free Gluten-free Nut-free Vegetarian

Recipe By: Ana Ankeny