Gluten-Free Cinnamon Snickerdoodle Cookies

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, granulated sugar, pure vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1.5 cups gluten-free all-purpose flour blend Shop
• 0.75 cup granulated sugar Shop
• 0.5 cup unsalted butter, softened
• 2 large eggs
• 1 tsp pure vanilla extract Shop
• 0.5 tsp salt
• 1 tsp cream of tartar Shop
• 0.5 tsp baking soda Shop
• 1 tsp ground cinnamon Shop
• 2 tbsp granulated sugar (for topping) Shop
• 1 tsp ground cinnamon (for topping) Shop

Instructions

1. 1 Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper so the cookies don't stick.
2. 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. 3 In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, cream of tartar, baking soda, 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. 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 sheets, about 12 per sheet.
5. 5 Bake one sheet at a time 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.

Tips & Notes

• Chill the dough for 30 minutes before rolling (add that to the total time). With two eggs it is soft, and chilled dough spreads less and keeps a thicker, chewier center.
• If your flour blend has no xanthan gum or psyllium in its ingredient list, add 1/2 teaspoon of xanthan gum with the flour, or the cookies may crumble.
• Store cooled cookies airtight at room temperature for up to 3 days. To freeze dough, roll the balls in the cinnamon sugar, freeze them on a tray, then bag them; bake from frozen, adding 1-2 minutes.

Common questions