Low Sugar Gluten Free Snickerdoodles

Total time1 hr 14 min

Prep time20 min

Cook time24 min

These classic cookies get their signature crackled tops and tangy edge from cream of tartar, with butter creamed until pale and fluffy for that soft, chewy bite everyone loves in a snickerdoodle. A gluten free flour blend, whisked with baking soda, xanthan gum, and a pinch of salt, keeps the crumb tender and holds each cookie together beautifully. The dough gets a quick chill so it's easy to roll into smooth balls before baking, and vanilla and eggs round out the base with warmth and richness. Each ball is rolled generously in cinnamon before hitting the oven, so every bite has that cozy, warmly spiced finish and a crinkled, golden surface. Pulled from the oven while the centers still look just barely set, they firm up into that perfect chewy-in-the-middle, crisp-at-the-edge texture as they cool. This is a solid pick for an added sugar free kitchen, and it bakes up into a batch worth keeping on repeat.

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Ingredients

24 servings

For the dough

2 ¼ cups gluten free flour blend
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
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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
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 large eggs
1 tsp vanilla extract

For the cinnamon sugar

3 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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 stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.

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