These snickerdoodles hit that perfect balance of crisp, crackled edges and a soft, chewy center, all thanks to a quick chill that keeps the dough easy to roll and shape. Cream of tartar gives the crumb its signature tang, while a generous roll in cinnamon sugar builds a sweet, spiced crust as the cookies bake. The gluten free flour blend bakes up tender and holds together beautifully, so you get that classic crinkled top without any density issues. Eggs and vanilla round out the dough, keeping the flavor rich and the texture soft well after they've cooled. Pulled from the oven with slightly underdone centers, they firm up into that ideal chewy-on-the-inside, crisp-on-the-outside snickerdoodle everyone recognizes. This batch is a genuinely solid pick for a dairy free cookie jar, no compromise on that nostalgic bakery-style flavor.
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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 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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