These cookies are all about that classic snickerdoodle crackle — soft, pillowy centers with crisp, sugared edges and a warm hit of cinnamon in every bite. A quick flax-and-water mixture keeps the dough tender and helps it hold together beautifully, while a good long beat of the butter and sugar gives these their signature light, fluffy texture. Rolling each dough ball generously in cinnamon and cane sugar before baking is what creates that irresistible crackled top, and pulling them from the oven while the centers still look a touch underdone is the trick to that soft, chewy bite once they cool. They're an easy one to bake up in batches, and they hold their shape and texture perfectly whether you're making a small tray or a big holiday spread. This is a genuinely solid pick for a gluten free cookie jar, delivering all the nostalgic cinnamon-sugar flavor without any fuss.
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Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
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