These snickerdoodles have that classic soft, tangy-sweet profile down perfectly, thanks to a good hit of cream of tartar working alongside butter and sugar beaten until pale and fluffy. The dough chills just long enough to firm up, so each portion rolls into a neat ball and takes on an even, crackly coat of cinnamon sugar before it hits the oven. Baked until the edges set and the centers stay just barely soft, these come out with that perfect underbaked-middle texture that turns chewy as they cool. A gluten free flour blend keeps the crumb tender without sacrificing that classic snickerdoodle bite. Simple pantry staples and a straightforward mixing method make this one easy to pull together on a whim, and it's a solid pick to add to your egg free baking lineup.
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Whisk together the gluten free flour blend, cream of tartar, baking soda, xanthan gum (if using), and salt in a medium bowl until evenly combined. Set aside.
Beat the softened butter and 1 1/2 cups granulated sugar 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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