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Delicious gluten free snickerdoodles on a baking tray, ready to enjoy.

Gluten Free Snickerdoodles

These soft, chewy snickerdoodles are gluten-free and easy to make, perfect for sharing and enjoying at any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 105
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Make sure the butter is softened for best texture.
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
Rolling Mixture
  • 2 tbsp sugar For rolling
  • 1 tsp ground cinnamon For rolling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the egg and vanilla until well combined.
  5. Gradually add the dry ingredients to the wet mix, stirring until just combined.
  6. In a small bowl, mix together 2 tbsp sugar and 1 tsp cinnamon for rolling.
Baking
  1. Roll the dough into balls and then roll them in the cinnamon-sugar mixture.
  2. Place the balls on the prepared baking sheet, spacing them apart.
  3. Bake for 10-12 minutes, until the edges are set but the centers are soft.
  4. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months.