These gluten-free snickerdoodles are pillowy soft and coated in crispy cinnamon sugar. This recipe is gluten-free, easily dairy-free, and the best part is you don't need cream of tartar! Make these classic holiday cookies in under 30 minutes.
Gluten-Free Snickerdoodles are a classic cookie recipe. A soft sugar cookie gets dusted with cinnamon sugar mixture for a crispy bite. These chewy cookies have a soft centre with a crisp sugary crust. Best part is, this recipe comes together in 30 minutes with no chill time!
While all your guests will be raving about how yummy these cookies are, what they won't guess is that they are gluten-free, nut-free, and easily dairy-free!
These gluten-free snickerdoodle cookies are the ultimate allergy-friendly holiday treat. Whether it's a dinner party, holiday gathering, or a holiday cookie exchange, anyone who gets to taste one is sure to enjoy it!
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Why You'll Love This Recipe
- One bowl. The easiest type of dessert!
- Made in 30 minutes. This is a NO CHILL cookie recipe 😎 Perfect to quickly whip up for a party or cookie exchange.
- A classic festive flavour. Snickerdoodles are a classic Christmas cookie. The cinnamon sugar crust is the best!
- Easily allergy-friendly. These cookies are gluten-free, nut-free, and easily dairy-free.
- Easy ingredient swaps. Use what you have on hand to make this cookie dough your own.
This is a great recipe for a cookie exchange! You'd also like my classic gluten-free shortbread cookies, gluten-free ginger molasses cookies, and gluten-free slice-and-bake sugar cookies.
Ingredient Notes
Here is everything you'll need to make these gluten-free snickerdoodle cookies:
Salted butter: Ensure it is softened so the sugar can dissolve. If using unsalted butter, add an extra ⅛ teaspoon salt to the dough. You can also use dairy-free buttery sticks. For an extra nutty flavour, use brown butter. See instructions below!
White sugar: Just using white sugar gives these cookies a soft centre with a crispy exterior.
Lemon juice & baking powder: The combination replaces the cream of tartar typically used in snickerdoodle cookies. These are more common ingredients you likely have on hand.
Gluten-free all-purpose flour with xanthan gum: My favourite is the Bob's Red Mill 1:1 Baking Flour (blue bag). Any should work!
Cornstarch: Adds softness to the cookies.
Cinnamon: A classic coating on snickerdoodle cookies is a dusting of cinnamon sugar.
Substitutions
There are many ways to change up these cookies depending on your mood. Here are some substitution suggestions:
- Gluten-free flour. Ensure that you use a gluten-free all-purpose blend that contains xanthan gum. Other than that, most brands should work the same. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend.
- Dairy-free? Use a vegan butter or coconut oil.
- Want less sugar? Skip the white sugar dusting before baking and simply dust with cinnamon. The sugar crust is classic for these cookies though.
- Vegan? I have not tried this recipe without the egg, but you could try your favourite egg replacer, like a flax egg.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free snickerdoodle cookies.
(Prep) Use brown butter for a nutty flavour. Cube the butter and place it into a saucepan. Turn the heat to medium and allow the butter to melt, stirring occasionally.
Once melted, it will begin to bubble, foam, and brown. When the butter is an amber colour, pour it into a heatproof bowl, scraping all the brown bits with it. This whole process should take 6-10 minutes.
Allow the butter to cool in the fridge until a softened texture, about 3+ hours. Then proceed with the recipe.
(Prep) Preheat the oven to 350ºF and prepare a large baking sheet with parchment paper.
(1) Use a mixer with beaters or a stand mixer with the paddle attachment to beat the butter and sugar together until light and fluffy. If you don't have an electric mixer, use a wooden spoon or your hands to ensure the sugar gets dissolved.
(2) Beat in the wet ingredients: egg, vanilla, and lemon juice.
(3) Place the dry ingredients in the bowl: gluten-free flour, baking powder, cornstarch, and salt. Lightly stir them together on top, then gently mix together until there are no dry spots. It will be a very soft dough.
(4) Use a 3 tablespoon cookie scoop to scoop the dough, one at a time. Place the scoop of cookie dough in a small bowl filled with the mixed sugar and cinnamon.
Gently roll the cookie dough ball until it is fully coated in cinnamon sugar. Place on the parchment lined cookie sheet and gently push down to flatten it slightly.
Repeat with all the cookie dough.
(5) Bake the cookies on the middle rack for 10-12 minutes until the edges are just firm and they are still soft in the middle.
Cookie Shaping: For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
(6) Allow the cookies to cool on the baking sheet for 15 minutes until they have set, then transfer to a cooling rack. Enjoy warm or allow to come to room temperature.
How to Serve
These gluten-free snickerdoodles are the perfect little treat for any occasion, especially the holiday season. Whether it's the holidays, you're hosting, or you're just looking for a little coffee treat—these cookies are easy to make and always a crowd pleaser.
Here are some ways I like to serve them:
- Enjoy with a holiday cookie spread. Pair with my gluten-free ginger molasses cookies, vegan Oreo truffles, gluten-free Christmas crack, and more gluten-free desserts!
- With a hot tea or espresso. A classic snickerdoodle cookie is best with a hot beverage. When dipped in a warm drink, these cookies soften into a delicious bite. Try a healthy peppermint mocha, or a homemade gingerbread latte.
- Wrapped as a gift. Line a pretty box with some parchment paper, fill with cookies, wrap, and anyone is going to love to receive this!
Storage & Freezing
Storage: Cookies can be stored in an airtight container at room temperature for up to 5 days.
Freezing: Freeze cookies in an airtight container for up to 3 months. Thaw at room temperature.
Expert Tips
Here are some of my top tips and tricks for successful gluten-free cookies:
- Use brown butter for a nutty flavour. See instructions above and in the recipe card for how to brown butter.
- Whip the butter and sugar together for a good 3-4 minutes. This will ensure the cookies are nice and soft.
- Roll the cookie dough into balls then roll in the cinnamon sugar. The cinnamon sugar coating will not only give the cookies amazing flavour, but the crisp exterior to these soft cookies.
- Don't be tempted to over-bake. Once the edges look lightly set and the middle is still soft, remove them from the oven. They will continue cooking on the baking sheet. These cookies are meant to be soft!
- Don't be scared if the cookies crack. This cookie dough is designed to crack while baking and cooling. This gives great texture, being soft on the inside and slightly crisp on the outside.
- Shape them right out of the oven. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
- Enjoy warm! These cookies taste delicious fresh out of the oven.
Frequently Asked Questions
My favourite flour for all of my cookie recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum.
In general, almond flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which may change the texture of this cookie dough. I do not recommend it for this recipe.
Cream of tartar is a chemical acid that typically gives snickerdoodle cookies their signature tang and thick, chewy texture. Since that is not an ingredient that I (nor you likely) keep on hand, the lemon juice, baking powder, and cornstarch in this recipe replicate the effects of cream of tartar with more common ingredients.
These gluten-free snickerdoodle cookies have a soft and chewy center with crispy edges and the perfect cinnamon flavour. They are a classic holiday cookie that is sure to be a crowd pleaser. Bonus is they can be made in under 30 minutes and are easily gluten-free and dairy-free! Perfect for everyone to enjoy this Christmas!
More Gluten-Free Holiday Cookies
- Chocolate amaretti cookies
- Gluten-free ginger molasses cookies
- Vegan millionaire shortbread bars
- Vegan Oreo truffles
- Gluten-free matcha shortbread
- Classic gluten-free shortbread cookies
- Slice-and-bake sugar cookies
- Gluten-free coffee cookies
- Gluten-free peanut butter cup cookies
- White chocolate peppermint cookies
Related Recipes
Have you made these gluten-free snickerdoodle cookies? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!
Recipe
Gluten-Free Snickerdoodles
Ingredients
For the cookie dough
- ½ cup salted butter softened, see note below about using brown butter
- ⅔ cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 ⅓ cup gluten-free all-purpose flour with xanthan gum I like Bob's Red Mill 1:1 Baking Flour (blue bag)
- ¾ teaspoon baking powder
- 1 ½ teaspoon cornstarch
- ¼ teaspoon salt if using unsalted butter, add an extra pinch
For coating the cookies
- 2 tablespoon white sugar
- 2 teaspoon cinnamon
Instructions
- Preheat the oven to 350ºF and prepare a large baking sheet with parchment paper.
- Use a mixer with beaters or a stand mixer with the paddle attachment to beat the butter and sugar together until light and fluffy. If you don't have an electric mixer, use a wooden spoon or your hands to ensure the sugar gets dissolved.
- Beat in the egg, vanilla, and lemon juice.
- Place the gluten-free flour, baking powder, cornstarch, and salt in the bowl. Lightly stir them together on top, then gently mix together until there are no dry spots. The dough will be quite sticky.
- Use a 3 tablespoon cookie scoop to scoop the dough, one at a time. Place the scoop of cookie dough in a small bowl filled with the mixed sugar and cinnamon. Gently roll the dough ball until it is fully coated in cinnamon sugar. Place on the parchment lined baking sheet and gently push down to flatten it slightly. Repeat with all the cookie dough.
- Bake the cookies on the middle rack for 10-12 minutes until the edges are just firm and they are still soft in the middle. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
- Allow the cookies to cool on the baking sheet for 15 minutes until they have set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Notes
- Use brown butter for a nutty flavour: Cube the butter and place it into a saucepan. Turn the heat to medium and allow the butter to melt, stirring occasionally. Once melted, it will begin to bubble, foam, and brown. When the butter is an amber colour, pour it into a heatproof bowl, scraping all the brown bits with it. This whole process should take 6-10 minutes. Allow the butter to cool in the fridge until a softened texture, about 3+ hours. Then proceed with the recipe.
- For smaller cookies: Use a 1 tablespoon cookie scoop and bake for 8-11 minutes. You will yield about 16-20 cookies.
- Dairy-Free: Use your favourite plant based butter sticks.
- Storage: Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze cookies in an airtight container for up to 3 months. Thaw at room temperature.
Let us know what you think!