Gluten Free Snickerdoodles

Total time54 min

Prep time20 min

Cook time24 min

These cinnamon sugar-crusted cookies have that classic crackled top and soft, chewy center that makes snickerdoodles so irresistible. Butter and sugar get whipped into a pale, fluffy base, then a warm blend of cinnamon and sugar coats every ball of dough before it hits the oven, creating that irresistible crisp-edged, tender-centered bite. Each cookie bakes up puffy and slightly underdone in the middle, then settles into that perfect soft-set texture as it cools on the rack. The result is a cookie that's rich with vanilla and warm spice, with a delicate sugary crunch on the outside giving way to a pillowy interior. It's a comforting, nostalgic treat that fits neatly into a gluten free baking rotation without sacrificing that classic snickerdoodle chew.

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Ingredients

24 servings

For the flax egg

For the dough

2 ¾ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 tbsp milk
1 tsp vanilla extract

For the cinnamon sugar

3 tbsp granulated sugar
1 ½ tsp ground cinnamon

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
2
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

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