Gluten Free Snickerdoodles

Total time1 hr 14 min

Prep time20 min

Cook time24 min

4.9

(9)

Few cookies hit the nostalgia button quite like a snickerdoodle — that soft, chewy center, crinkled top, and warm cinnamon-sugar coating are basically a hug in cookie form. The secret to nailing the texture without wheat flour is a combination of a reliable gluten free flour blend, xanthan gum for structure, and a short chill in the fridge so the dough rolls cleanly into perfect little balls. Cream of tartar does its classic job here, giving these cookies their signature slight tang and helping them puff and crinkle just the way they should. The key baking tip is to pull them when the centers still look a touch underdone — they firm up beautifully as they cool, landing right in that ideal soft-and-chewy zone. This batch makes 24 cookies, so there's plenty to share (or not). Whether you're baking for someone with a gluten sensitivity or just want a from-scratch cookie you can feel good about, these deliver every single time.

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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 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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