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Plate of fresh gluten-free snickerdoodles dusted with cinnamon sugar

Gluten-Free Snickerdoodles

Soft and chewy gluten-free snickerdoodles spiced with cinnamon, perfect for satisfying your sweet cravings!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free flour Ensure proper measurement to avoid dryness
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Cinnamon-Sugar Mixture
  • 1 tablespoon cinnamon
  • 2 tablespoons sugar For rolling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream the softened butter and sugar until light and fluffy.
  4. Beat in the egg and vanilla extract.
  5. Gradually mix in the dry ingredients until just combined.
  6. In a small bowl, combine 2 tablespoons of sugar with 1 tablespoon of cinnamon.
  7. Scoop out small balls of dough and roll them in the cinnamon-sugar mixture.
  8. Place the balls on a baking sheet lined with parchment paper.
  9. Flatten them slightly with your hand.
  10. Bake for 10-12 minutes, or until the edges are lightly golden.
  11. Let them cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Notes

Chill the dough for 30 minutes before rolling for thicker, chewier cookies. Serve with a glass of cold milk or hot cocoa.