Craving a melt-in-your-mouth cookie that proves gluten-free can be absolutely delicious? Get ready to revolutionize your baking game with these irresistible Gluten-Free Snickerdoodles that are so perfect, no one will believe they're made without traditional wheat flour! Imagine biting into a soft, chewy cookie with a crisp cinnamon-sugar exterior that transports you straight to dessert heaven – and the best part? Everyone can enjoy them, regardless of dietary restrictions!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 1/2 cups gluten free all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, whisk together the gluten-free all-purpose flour, cream of tartar, baking soda, and salt until well combined and free of lumps.
- In a large separate bowl, cream together the softened butter, white sugar, and brown sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. The dough should be slightly sticky but cohesive.
- In a small separate bowl, mix the 2 tablespoons of sugar with the ground cinnamon to create the coating mixture.
- Using a cookie scoop or spoon, portion the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, ensuring complete coverage.
- Place the coated cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- • Ensure your butter is truly softened but not melted – this creates the perfect cookie texture • Use a cookie scoop for uniform-sized cookies that bake evenly • Don't overmix the dough, as this can make gluten-free cookies tough • Let cookies cool on the baking sheet for 5 minutes to help them set properly • For extra moisture, you can add a tablespoon of cream cheese to the butter-sugar mixture • Make sure your gluten-free flour blend contains xanthan gum for better binding • Roll cookies generously in cinnamon-sugar for that classic snickerdoodle look and taste • Store in an airtight container to maintain softness for up to 5 days
Nutrition Facts
Calories: 120kcal
Carbohydrates: 16g
Protein: 1g
Fat: 6g
Saturated Fat: g
Cholesterol: 20mg
