Gluten Free Snickerdoodle Cookies

Total time1 hr 14 min

Prep time20 min

Cook time24 min

4.5

(29)

Few cookies hit the nostalgia button quite like a snickerdoodle — that crinkled, cinnamon-sugar crust giving way to a soft, buttery center is genuinely hard to beat. This version delivers exactly that experience using a gluten free flour blend, so nobody at the table has to feel like they're eating a compromise. The xanthan gum (added only if your blend doesn't already include it) is the quiet hero here, giving the dough the structure it needs to roll into smooth, even balls that bake up beautifully. Chilling the dough for 30 minutes before baking is a small step that makes a big difference — it keeps the cookies from spreading too thin and helps them hold that classic puffy shape. Baking one sheet at a time on the center rack and pulling them while the centers still look just barely done is the trick to getting that irresistible soft, chewy texture rather than a crisp snap. With 24 cookies in a single batch, this is the kind of recipe worth making for a holiday cookie swap, a school event, or just a cozy weekend afternoon at home.

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Ingredients

24 servings

For the dough

2 ¼ cups gluten free flour blend
1 ½ tsp cream of tartar
1 tsp baking soda
½ tsp xanthan gum (omit if your flour blend already contains it)
¼ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 tsp vanilla extract

For the cinnamon sugar

3 tbsp granulated sugar
1 ½ tsp ground cinnamon

Instructions

1
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.
2
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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