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Gluten-Free Snickerdoodles Recipe

Gluten-Free Snickerdoodles Recipe
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4.6 from 6 reviews

These Gluten-Free Snickerdoodles are a delightful twist on the classic cinnamon sugar cookie. With a soft and chewy center and a slightly crispy exterior, these cookies are perfect for anyone craving a gluten-free treat.

Ingredients

Units Scale

Dry Ingredients:

  • 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Coating:

  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt.
  3. Cream the butter and sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.
  4. Add wet ingredients: Beat in the egg and vanilla extract until fully combined.
  5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
  6. Make the coating: In a small bowl, combine the 2 tablespoons sugar and cinnamon.
  7. Shape the dough: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the cinnamon-sugar mixture.
  8. Bake: Place the coated dough balls on the prepared baking sheet and slightly flatten each ball. Bake for 10–12 minutes until edges are set.
  9. Cool: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For best results, chill the dough for 30 minutes before baking if your kitchen is warm.
  • Ensure your gluten-free flour includes xanthan gum or add 1/4 teaspoon separately.

Nutrition

Find it online: https://easy-tapas-recipes.com/gluten-free-snickerdoodles-recipe/