These classic snickerdoodles are all about that soft, pillowy center and crackled, cinnamon-sugar crust. A quick chill firms up the dough just enough to roll into neat balls, and rolling each one generously in the cinnamon-sugar coating gives every bite that signature crunchy-sweet edge. Butter, sugar, eggs, and vanilla create a rich, tender base that bakes up puffy in the center and lightly golden at the edges — exactly the crackled top you want from a good snickerdoodle. They're a solid pick for a gluten free cookie jar, no fancy equipment required, just a mixer, two baking sheets, and a little patience while they cool into that perfect chewy texture. Whether you're baking for a holiday cookie swap or just craving something cozy with coffee, this one delivers the nostalgic flavor without missing a beat.
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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
Whisk together the flour, cream of tartar, baking soda, 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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