Description
These Gluten-Free Snickerdoodles are soft, chewy, and coated in a classic cinnamon-sugar mix, perfect for anyone seeking a delightful gluten-free treat. With a tender crumb and warm cinnamon flavor, these cookies make a great snack or dessert for gluten-sensitive individuals and cookie lovers alike.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, cream of tartar, baking soda, and salt to ensure they are evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which will give the cookies a tender texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until fully combined for smooth dough consistency.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture and mix until a dough forms. Then chill the dough in the refrigerator for 30 minutes to make it easier to handle and improve texture.
- Prepare Cinnamon Sugar: In a small bowl, blend together the granulated sugar and ground cinnamon to create the classic snickerdoodle coating.
- Shape and Coat Dough Balls: Scoop the dough into tablespoon-sized portions, roll each into a ball, and thoroughly coat each ball in the cinnamon-sugar mixture for that signature flavor and look.
- Arrange and Bake: Place the coated dough balls on the lined baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake in the preheated oven for 8 to 10 minutes, until the edges are set but the centers still feel soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring the perfect chewy texture.
Notes
- Make sure to use a gluten-free flour blend that contains xanthan gum for best texture and structure.
- Chilling the dough helps prevent the cookies from spreading too much and enhances flavor development.
- Do not overbake—cookies will be soft when removed and firm up while cooling.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- For chewier cookies, bake closer to 8 minutes; for crisper edges, bake closer to 10 minutes.
