These snickerdoodles are everything you want from the classic: pillowy soft centers, crackled crinkled tops, and that irresistible cinnamon-sugar crust on every side. Cream of tartar gives the dough its signature tang while a good chilling time in the fridge keeps the balls from spreading too thin, so you end up with thick, bakery-style cookies instead of flat discs. Rolling each portion in a cinnamon-sugar coating right before baking is what creates that shattery, sparkly exterior against the tender interior. Pull them from the oven when the centers still look a touch underdone — they'll set up perfectly as they cool, staying soft for days. It's a cozy, classic cookie that fits neatly into a gluten free baking rotation without missing a beat on flavor or texture.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl until evenly combined. Set aside.
Beat the softened dairy free butter and 1 1/2 cups granulated sugar in a stand mixer (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
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