Description
These gluten-free snickerdoodles are crafted to stay soft and pillowy for days, featuring a classic tangy chew and a crackled cinnamon-sugar finish. By balancing brown sugar and a necessary chill time, this recipe achieves a perfect heritage texture without any wheat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/3 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups 1:1 gluten-free flour blend with xanthan gum
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until the dough is smooth and well incorporated.
- Add the gluten-free flour, cream of tartar, baking soda, salt, and a pinch of cinnamon, mixing until just combined and no flour streaks remain.
- Scoop the dough into balls, approximately 1.5 tablespoons each, and roll them thoroughly in the cinnamon-sugar mixture.
- Place the cookies on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes to hydrate the flour.
- Preheat your oven to 350°F (175°C) and bake for 10 to 14 minutes, removing them when the edges are set but the centers still look slightly soft.
Notes
To ensure your cookies don’t turn out gritty, never skip the 30-minute chilling phase as it allows the rice flours in the gluten-free blend to fully hydrate. For the most accurate results, use the spoon-and-level method for your flour or a kitchen scale to avoid a dense, dry cookie.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American