Gluten Free Snickerdoodle Cookies (Soft & Chewy)

These gluten free snickerdoodle cookies have that classic tang, a crackly cinnamon-sugar crust, and a soft, chewy middle. They taste exactly like the ones you grew up with, and they come together in one bowl with no chilling.

The dough bakes into puffy, golden cookies in under 10 minutes, so you can go from craving to warm cookies faster than you think. They’re the kind of after-school treat or weeknight dessert that makes the whole kitchen smell incredible.

Why These Snickerdoodles Stand Out

I’ve made dozens of batches of gluten free snickerdoodles, and this version keeps winning. Using both butter and a little shortening gives you the best of both worlds. Butter brings the rich flavor, and the shortening keeps the cookies soft and puffy, even the next day.

A blend that includes white rice flour and tapioca starch gives the crumb just the right tenderness. It stays together without crumbling, and that thin, crackly cinnamon crust shatters gently when you bite into it.

Ingredients

• 1 1/2 cups (210 g) gluten free all-purpose flour blend: I use Bob’s Red Mill 1-to-1. If yours doesn’t contain xanthan gum, add 1/4 teaspoon.
• 1 tsp cream of tartar: This gives snickerdoodles their signature tang and chewy texture.
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (113 g) unsalted butter, softened: Let it come to room temperature so it creams up light.
• 1/4 cup (48 g) vegetable shortening: I like Crisco. It stops the cookies from spreading too much.
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• For rolling: 3 tbsp granulated sugar: mixed with 1 1/2 tsp ground cinnamon

Variations / Substitutions

• Use all butter: You’ll get a richer flavor and a slightly crispier, flatter cookie.
• Dairy-free: Swap the butter for a dairy-free stick and use a plant-based shortening.
• Swap the egg: A flax egg (1 tbsp ground flax + 3 tbsp water) works in a pinch, though the texture will be a little more tender.
• No cream of tartar: Use 2 teaspoons baking powder and leave out the baking soda. The tang will be milder.
• Different flour blend: King Arthur Measure for Measure or Cup4Cup both work well here.

For a chocolate chip version, try my Gluten Free Chocolate Chip Cookies recipe.

How to Make Gluten Free Snickerdoodle Cookies

Step 1: Cream the Butter and Sugar

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. In a large bowl, beat the 1/2 cup softened butter, 1/4 cup shortening, and 3/4 cup sugar with an electric mixer on medium speed until the mixture looks pale and fluffy, about 2 minutes.

You’ll see it go from grainy and yellow to light and almost white. That airy texture is what gives the cookies lift.

Step 2: Beat in the Egg and Vanilla

Add the 1 large egg and 1 teaspoon vanilla extract. Beat on low until the egg is fully incorporated and the mixture looks smooth and creamy, about 30 seconds.

Stop and scrape down the sides of the bowl once so everything blends evenly. The batter will be soft and a little glossy now.

Step 3: Whisk the Dry Ingredients

In a separate bowl, whisk together the 1 1/2 cups flour blend, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. With the mixer on low, gradually add the dry mixture to the butter mixture, beating just until no streaks of flour remain.

The dough will be soft and slightly sticky. Overmixing can make the cookies tough, so stop as soon as it comes together.

Step 4: Roll the Dough in Cinnamon Sugar

Stir the 3 tablespoons sugar and 1 1/2 teaspoons cinnamon together in a small bowl. Scoop the dough into 1-inch balls (a small cookie scoop works well) and roll each ball in the cinnamon sugar until it’s completely coated. Place them 2 inches apart on the prepared sheets.

If the dough sticks to your palms, lightly wet your hands. The coating should be thick enough that you can see a deep cinnamon layer on each ball.

Step 5: Bake and Serve

Bake one sheet at a time until the edges are set and the centers still look slightly soft, 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

Serve them warm while the cinnamon crust is still a little fragile. The insides will be tender and chewy, with that familiar tangy note cutting through the sweetness.

Tips for the Best Gluten Free Snickerdoodles

• Room temperature butter makes a big difference. Cold butter won’t cream up properly, and that leads to dense cookies.
• Spoon the flour into your measuring cup and level it with a knife. Scooping directly from the bag packs in too much, making the cookies dry.
• For a really thick cinnamon crust, roll each dough ball in the cinnamon sugar twice. It gives the outside a more pronounced sugary crackle.
• Use fresh cream of tartar if you can. Old cream of tartar loses its acidity, and that tangy flavor won’t come through as well.

Baking times can shift slightly depending on your sheet:

Keeping Gluten Free Snickerdoodles Fresh

Store baked cookies in an airtight container at room temperature for up to 3 days. Tuck a slice of bread in the container to help them stay soft. For longer storage, freeze the baked cookies for up to 2 months. You can also freeze the unbaked dough balls on a sheet until solid, then transfer to a zip-top bag. Bake them straight from frozen, adding 1 to 2 extra minutes.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. You can refrigerate the dough, tightly wrapped, for up to 24 hours. Let it sit at room temperature for about 20 minutes before scooping and rolling, so it’s easier to handle.

How do I get the cookies to be perfectly round?

Use a cookie scoop to portion the dough for evenly sized balls. As soon as the cookies come out of the oven, place a round biscuit cutter or a wide-mouth jar ring over one cookie and swirl it gently. The edges will bump against the cutter and form a neat circle.

Can I use a different spice besides cinnamon?

You can, but then they won’t be traditional snickerdoodles. A half teaspoon of cardamom mixed into the coating sugar gives a lovely floral note, or try a pinch of nutmeg with the cinnamon for extra warmth.

Why did my dough spread too much and the cookies turned out flat?

If your butter was too soft or the dough got warm, the cookies can spread. Next time, chill the dough balls on the baking sheet for 10 minutes before baking. Also double-check that your flour blend contains xanthan gum, because that helps the cookies hold their shape.

Gluten Free Snickerdoodle Cookies Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 servings

Calories: 120

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups (210 g) gluten free all-purpose flour blend
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (113 g) unsalted butter, softened
• 1/4 cup (48 g) vegetable shortening
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 tbsp granulated sugar
• 1 1/2 tsp ground cinnamon

Method

 

1. Preheat oven to 375°F (190°C) and line two baking sheets with parchment. Beat the butter, shortening, and 3/4 cup sugar with an electric mixer on medium until pale and fluffy, about 2 minutes.
2. Beat in the egg and vanilla until smooth and creamy, about 30 seconds.
3. In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt. With the mixer on low, gradually add to the butter mixture, beating just until combined.
4. Stir the remaining 3 tbsp sugar and cinnamon together in a small bowl. Scoop 1-inch dough balls, roll them in the cinnamon sugar, and place 2 inches apart on the sheets.
5. Bake 8 to 10 minutes, until edges are set and centers look soft. Cool on the sheets for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

These cookies are softest the day they’re baked but stay fresh in an airtight container for up to 3 days. If your kitchen is warm, chill the dough balls for 10 minutes before baking to reduce spreading. Rolling each ball in cinnamon sugar twice gives a thicker, crunchier crust.