Extra Soft Gluten-Free Snickerdoodles (That Don't Spread!)

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. I will teach you how to avoid common gluten-free cookie mishaps to make perfected homemade GF cinnamon cookies!

Prep Time 10

Cook Time 12

chilling 1 30

Total Time 1 52

Servings cookies

Author Melissa Erdelac

Ingredients

1 cup (226 g) (2 sticks) unsalted butter softened
1 cup (200 g) granulated sugar
½ cup (120 g) packed light brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 teaspoons cream of tartar
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
3 cups (466 g) gluten free all purpose flour I use and recommend Cup4Cup gluten-free flour

For Rolling

⅓ cup (67 g) granulated sugar for rolling
1 teaspoon ground cinnamon

Instructions

In a large mixing bowl, or stand mixer fitted with a paddle attachment, cream together room temperature butter, brown sugar, and sugar until light and fluffy, about 3 minutes. Mix in the eggs and vanilla extract.
1 cup (2 sticks) unsalted butter, ½ cup packed light brown sugar, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
Add the cream of tartar, cinnamon, baking soda, baking powder, and salt. Mix to combine. Add the gluten-free flour and mix on low speed until well combined.
1 teaspoon baking soda, ¼ teaspoon baking powder, 2 teaspoons cream of tartar, 1 ½ teaspoons ground cinnamon, ½ teaspoon salt, 3 cups gluten free all purpose flour
Cover the bowl and refrigerate until well chilled, 1 ½ – 2 hours or overnight.
Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats. If not using parchment paper, leave baking sheets ungreased.
When ready to bake use a use a medium cookie scoop portion out 1 ½ tablespoon-size cookie dough balls. Alternatively, roll into balls using your hands.
Add the additional sugar and cinnamon to a small bowl. Roll the cookie dough balls in the sugar and transfer to the prepared baking sheets, about 2 inches apart. Bake for 12-13 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
⅓ cup granulated sugar, 1 teaspoon ground cinnamon

Notes

To freeze after baking: Cool the cookies completely on wire rack. Wrap 2-3 cookies in plastic wrap. Transfer wrapped cookie groups to a freezer ziplock bag. Freeze for up to 2 months. Thaw cookies on counter for about a hour.

To freeze before baking: Shape the cookies into balls, roll in cinnamon sugar, and place on cookie sheet (fit on as many as possible). 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 bake, place frozen balls on cookie sheet 2 inches apart and bake according to recipe, adding 1 minute to the baking time.

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