Gluten-Free Snickerdoodle Cookies

These Gluten-Free Snickerdoodle Cookies are soft, chewy, and perfectly spiced with cinnamon sugar, everything you love about the classic cookie, but completely gluten-free! This tried-and-tested recipe has been developed using a proven gluten-free flour blend that gives the cookies the same buttery texture and tender bite as traditional snickerdoodles. With their slightly crisp edges and pillowy centers, they’re ideal for anyone avoiding gluten but craving that nostalgic homemade cookie flavor.

Ingredients

2¼ cups gluten-free all-purpose flour blend (with xanthan gum included)
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar (plus ¼ cup for coating)
¼ cup packed brown sugar
2 large eggs
1½ teaspoons vanilla extract
1½ teaspoons ground cinnamon (for coating)

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together gluten-free flour, cream of tartar, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add eggs and vanilla: Beat in the eggs one at a time, followed by vanilla extract.
Combine: Gradually add the dry ingredients and mix until a soft dough forms.
Prepare coating: In a small bowl, mix ¼ cup sugar with cinnamon.
Shape cookies: Roll dough into 1½-inch balls, then coat in cinnamon sugar.
Bake: Place 2 inches apart on the baking sheet and bake 9–11 minutes, until the edges are just set and the centers look slightly underbaked.
Cool: Allow to cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.

Tips & Variations

Use a 1:1 gluten-free flour blend that contains xanthan gum (like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure).
Chill the dough for 30 minutes if your kitchen is warm — this helps the cookies hold shape.
Add a pinch of nutmeg or pumpkin pie spice for a fall-inspired twist.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.