Description

Bring vintage charm to your kitchen with these easy gluten-free snickerdoodles that offer a perfect balance of chewy texture and tangy cinnamon flavor. This modernized recipe uses melted butter and a custom flour blend to ensure soft, thick cookies every time without the fuss of traditional methods.

Ingredients

1 cup granulated sugar (plus 2 tbsp for rolling)
1/2 cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
1 cup sweet rice flour
1/2 cup almond flour
1/4 cup oat flour
2 tbsp tapioca flour
1 tsp ground cinnamon (plus 1 tsp for rolling)
1/2 tsp baking soda
1 tsp cream of tartar
1/4 tsp sea salt

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Instructions

Combine melted butter and sugar in a large bowl and let cool for 10 minutes.
Whisk together the sweet rice flour, almond flour, oat flour, tapioca flour, cinnamon, baking soda, cream of tartar, and salt.
Incorporate the egg and vanilla into the butter mixture, then stir in the dry ingredients and beat for exactly 60 strokes.
Refrigerate the dough for 30 minutes to improve thickness and starch absorption.
Preheat oven to 350ºF and line baking sheets with parchment paper.
Roll dough into balls, coat in cinnamon-sugar, and arrange two inches apart on sheets.
Bake for 8-10 minutes and rap the pan once firmly on the counter to settle the centers.

Notes

Ensure you use a high-quality sweet rice flour like Mochiko to achieve the signature chewiness; regular rice flour will result in a gritty texture. For an extra sparkle, use coarse sanding sugar mixed with the cinnamon for the final rolling step.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American