Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Soft and chewy gluten free snickerdoodles with cinnamon sugar crackle

Gluten Free Snickerdoodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 20 reviews

  • Author: Mehmet Ugur
  • Total Time: 1 hour 25 mins
  • Yield: 12 cookies
  • Diet: Gluten-Free

Description

These gluten-free snickerdoodles feature a classic tangy flavor and a signature crackled cinnamon-sugar crust. Engineered to stay soft and pillowy for days, they offer the perfect nostalgic treat for those following a wheat-free lifestyle.

Ingredients

  • 2 cups gluten-free flour blend (rice flour and starch based)
  • 1/2 teaspoon xanthan gum (omit if already in blend)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (for dough)
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. In a medium bowl, whisk together the gluten-free flour, xanthan gum, salt, baking soda, cream of tartar, and a pinch of cinnamon.
  2. Using a stand mixer or hand mixer, beat the room-temperature butter and 1.5 cups sugar for at least 4 minutes until light and aerated.
  3. Add the egg and vanilla extract to the butter mixture and beat on medium speed for 1 minute until pale and fluffy.
  4. Turn the mixer to low and slowly add the dry ingredients, mixing until just combined into a sticky dough.
  5. Wrap the dough tightly in plastic wrap and refrigerate for at least one hour to allow the flours to hydrate.
  6. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  7. Divide the chilled dough into 12 equal pieces and roll into smooth balls.
  8. Roll each ball in the cinnamon-sugar coating mixture, let rest for 5 minutes, then roll a second time for a thick, crackly crust.
  9. Place balls on the baking sheet and bake for 10 minutes until puffed; let them cool completely on the pan to reach the perfect chewy consistency.

Notes

For the best texture, always ensure your egg and butter are at true room temperature to create a stable emulsion that prevents the cookies from drying out. If you notice the cookies becoming firm after a few days, store them with a slice of gluten-free bread to restore their original softness.

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

Did you make this recipe?

Tag us @changehere — we can't wait to see what you've made!

Find it online: https://cookiesfresh.com/gluten-free-snickerdoodles-5/