Gluten-Free Snickerdoodles

Soft and Chewy

Learn how to make the best gluten-free snickerdoodles with this easy and well-tested recipe! Here you find easy tips to make soft, thick and chewy snickerdoodle cookies that don’t excessively spread, bake thin and greasy, or taste gritty."

– Mamagourmand

Ingredients

Butter | Baking Soda Sugar | Baking Powder Light Brown Sugar Eggs | Gluten Free Flour Vanilla Extract Cream of Tartar Cinnamon

Cream the butter and sugars together until fluffy. Then mix in eggs and vanilla.

Let's Make It!

Add the small dry ingredients first, then the flour. Cover the bowl and chill. This prevents a gritty texture and from the cookies spreading during baking.

Use a cookie scoop to evenly scoop out dough. Roll the balls in a cinnamon sugar mixture.

Place on baking sheets and then bake for 12-13 minutes.

Can I Freeze Before baking?

Yes! Shape the cookies into balls, roll in sugar, and place on cookie sheet. Transfer the cookie sheets to freezer. Once the dough is frozen, transfer balls to a freezer ziplock bag.  Freeze for up to 2 months. When ready to use, bake from frozen and add1 minute to the baking time.

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