These soft, pillowy cookies get their signature tang from cream of tartar, creamed together with butter and sugar until pale and fluffy for that classic melt-in-your-mouth texture. A double dose of vanilla and a quick chill before baking keep the dough easy to roll and the edges from spreading too thin. Each ball gets rolled in a crackly cinnamon-sugar coating that turns golden and crinkled in the oven while the centers stay soft and chewy. They come out of the oven with that perfect crinkled top and tender middle every snickerdoodle lover chases. This one's a solid pick for a gluten free cookie jar, and the dough holds up well whether you're baking one sheet at a time or getting ahead for a crowd.
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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 butter and 1 1/2 cups granulated sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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