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A stack of soft chewy gluten free snickerdoodles inside a glass cookie jar

Gluten Free Snickerdoodles

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5 from 10 reviews

  • Author: Mehmet Ugur
  • Total Time: 1 hour 25 mins
  • Yield: 24 cookies
  • Diet: Gluten-Free

Description

These gluten-free snickerdoodles offer a perfect balance of a crackled cinnamon-sugar crust and a soft, pillowy center that stays fresh for days. By using melted butter and a specific hydration rest, you can achieve a traditional heritage texture without any of the grit often found in alternative flour baking.

Ingredients

  • 2 3/4 cups All-Purpose Gluten-Free Flour blend
  • 1/2 teaspoon xanthan gum (omit if included in flour blend)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups white sugar
  • 1 cup unsalted butter, melted
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons white sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. In a small mixing bowl, whisk together the gluten-free flour, xanthan gum, cream of tartar, baking soda, and salt until the leavening agents are evenly distributed.
  2. In the bowl of a standing mixer, beat the white sugar and melted butter together for 20 to 30 seconds until well-incorporated.
  3. Add the eggs and vanilla extract to the mixture and beat on medium speed for another 20 to 30 seconds until the batter is glossy and smooth.
  4. Turn the mixer to the lowest setting and add the dry flour mixture, mixing only until the white streaks disappear.
  5. Cover the bowl and refrigerate the dough for one hour to allow the rice flours and starches to fully hydrate.
  6. Preheat your oven to 400°F (205°C) and line your baking sheets with parchment paper or silicone mats.
  7. In a small bowl, stir together the 2 tablespoons of sugar and the cinnamon for the coating.
  8. Using a cookie scoop, form dough into balls (approximately 19g to 34g) and roll each ball generously in the cinnamon-sugar mixture.
  9. Place the balls two inches apart on the prepared sheets and press down slightly on each ball to help them spread.
  10. Bake for 7-10 minutes depending on size, removing them when the edges are set but the center cracks still look slightly moist.
  11. Slide the parchment paper off the pan and onto a cooling rack to allow the cookies to firm up and maintain their chewy texture.

Notes

To keep these cookies exceptionally soft, ensure you do not overbake them; the centers should still look slightly underdone when pulled from the oven. If your gluten-free flour blend is particularly absorbent, you can add a tablespoon of milk to the dough if it appears too crumbly to roll after the refrigeration period.

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

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Find it online: https://cookiesfresh.com/gluten-free-snickerdoodles-6/