Gluten-Free Snickerdoodle Cookies
By the Gluten Free Recipes team ·
These gluten-free snickerdoodle cookies boast a delightful chewy texture and a warm, comforting cinnamon-sugar flavor. They are perfectly spiced and melt-in-your-mouth delicious, making them a crowd-pleasing treat.
At a glance: This easy desserts recipe yields 4 servings in about 27 minutes (15 min prep, 12 min cook). It uses 9 ingredients — including certified gluten-free all-purpose flour blend, granulated sugar, unsalted butter — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Snickerdoodle Cookies: When preparing this desserts recipe, to prevent cross-contamination with gluten, ensure all utensils, bowls, and baking surfaces are thoroughly cleaned. Always verify that all ingredients, especially packaged and processed items, are certified gluten-free, as product formulations can change without notice In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Snickerdoodle Cookies: This recipe is designed to be free from gluten-containing grains, utilizing a certified gluten-free flour blend for a safe and delicious outcome.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 2 tbsp granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and ensure even baking for about 10-12 minutes.
- 2
In a large bowl, cream together the softened unsalted butter and 0.75 cup of granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes. Beat in the large eggs one at a time, followed by the pure vanilla extract, until well combined and the mixture is smooth.
- 3
In a separate medium bowl, whisk together the certified gluten-free all-purpose flour blend, salt, and 1 teaspoon of ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined; be careful not to overmix, as this can result in tough cookies.
- 4
In a small bowl, combine the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the topping. Roll rounded tablespoons of the cookie dough into balls, then roll each ball in the cinnamon-sugar mixture until evenly coated. Place the coated dough balls about 2 inches apart on the prepared baking sheet.
- 5
Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still slightly soft. The cookies will continue to firm up as they cool. Allow the gluten-free snickerdoodle cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Pure vanilla extract (not imitation) gives a much more complex, rounded flavor — worth the cost in simple recipes.
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