Description
These Gluten Free Snickerdoodle Cookies are soft, chewy, and packed with classic cinnamon-sugar flavor, all while being free from gluten. Made with gluten-free all-purpose flour and a blend of cinnamon and cream of tartar, these cookies deliver the perfect balance of tanginess and sweetness. Perfect for those with gluten sensitivities or anyone craving a delightful twist on a traditional favorite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F and line two baking sheets with parchment paper. Using parchment paper not only prevents sticking but also aids in achieving an even brown color at the bottoms.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and packed light brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes. The butter should be soft enough to leave an indent, allowing for an ideal cookie structure.
- Add Eggs and Extracts: Add the eggs one by one to the creamed mixture, beating well after each addition. Then, mix in the pure vanilla extract and the almond extract until everything is smooth and well incorporated. The almond extract adds depth to the classic snickerdoodle flavor without being overpowering.
- Add Dry Leavening Ingredients: Carefully add the cream of tartar, baking soda, salt, and cinnamon into your wet ingredients, mixing until fully combined. The cream of tartar is essential for achieving the distinct tang that defines snickerdoodles.
- Incorporate Flour: Gradually add the gluten-free all-purpose flour to the dough mixture, mixing at a low speed until just combined. The dough should feel soft but not sticky. Use a spoon and level for flour measurement to avoid dryness.
- Prepare Cinnamon-Sugar Mixture: In a small bowl, mix together the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon until well combined to create the coating for your cookies.
- Shape Cookies: Use a 1 1/2 tablespoon cookie scoop to portion out the dough, rolling each portion into a ball. Thoroughly coat each ball in the cinnamon-sugar mixture.
- Arrange and Flatten: Arrange the coated balls on the parchment-lined baking sheets, leaving about 2 inches space between each. Gently press down on the center of each ball to slightly flatten it. This helps even spreading and prevents excessive puffing.
- Bake Cookies: Bake on the middle rack for 9-11 minutes. Cookies should be slightly underdone in the center but set at the edges. For softer cookies, bake 9 minutes; for crisper edges, bake 11 minutes.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will continue to firm up as they cool.
Notes
- Make sure your butter is at room temperature for proper creaming and cookie texture.
- Measure gluten-free flour properly by spooning and leveling to avoid dry or crumbly cookies.
- The cream of tartar is key for the traditional snickerdoodle tang, don’t omit it.
- Almond extract is optional but adds a lovely depth to the flavor.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For softer cookies, bake on the lower end of the recommended time.
