Gluten-Free Snickerdoodle Cookies – Mama Knows Gluten Free
There’s just something about the smell of cinnamon and sugar that feels like home, and these Gluten-Free Snickerdoodle Cookies bring that cozy sweetness to every bite. They’re soft and chewy in the center with the perfect crackly cinnamon-sugar coating on the outside. This recipe uses simple gluten-free ingredients so everyone can enjoy a classic cookie that tastes just like the ones you grew up with. They bake up beautifully for holiday cookie trays or whenever you want a quick, comforting treat fresh from the oven.
These gluten-free snickerdoodles take me right back to childhood afternoons when the smell of cinnamon and sugar filled the kitchen. They have that same soft, chewy texture and buttery sweetness I loved growing up, just made gluten-free so everyone can enjoy them. The dough comes together quickly with simple pantry ingredients like gluten-free flour, butter, sugar, and a little cream of tartar for that classic tangy flavor. I love that they don’t need any chilling time and bake up in just 8 minutes, which means warm, homemade cookies fast.
Gluten-Free Baking Tips
- Measure flour correctly. Use the spoon and level method to prevent dry, crumbly cookies. Slightly underbake so carryover heat finishes baking for the perfect texture.
- Use a 1½-tablespoon cookie scoop. Get evenly sized cookies and consistent baking.
- Bake on the center rack. This provides even browning and the best texture.
- Get thicker, fluffier cookies. Don’t flatten the dough balls. Just roll them in cinnamon sugar and bake.
- Adjust bake time for texture. Pull them out when edges are set but centers still look slightly soft. Bake about 8 minutes for soft cookies or 10–12 minutes for crispier edges.
- Let cookies cool on the baking sheet. Let cool for 2–3 minutes before transferring to a rack.
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Preheat oven to 350°F (177°C).
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In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.
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Scrape the sides of the bowl and add in the eggs (or egg replacer) and pure vanilla extract, and cream until smooth.
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Add in the cream of tartar, baking soda, and salt, and mix until combined.
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Add in half of the gluten-free flour and mix until combined. Add in the other half of the gluten-free flour and mix until the dough forms.
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In a small bowl, stir together the ¼ cup of granulated sugar and ground cinnamon.
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Scoop out the cookie dough using a greased 1½ teaspoon cookie scoop. Roll the dough ball into the cinnamon sugar mixture and coat well.
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Place the cookie dough on a parchment paper-lined baking sheet 1-2 inches apart.
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Flatten the cookie dough ball by pressing it down in the center of the ball. Flattening the cookie dough helps to keep the cookies from puffing up in the middle (see the recipe video). If you want fluffier cookies, skip the flattening step.
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Bake on the middle rack for 8 minutes for softer cookies, and 10-12 minutes for crispier cookies. The cookies with the egg replacer need to bake for 12 minutes. Please watch your oven because all ovens are different.
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Allow the cookies to cool on the baking sheet for several minutes before removing them. Enjoy!
- If cookies spread too much, your flour may absorb less moisture, or the butter may be too soft. Chill the dough or reduce the butter slightly.
- Edges too crisp, center too soft? Reduce bake time by 1 minute, lower oven by 10 °F, or move racks closer to the middle.
- I like using gridded parchment paper to make spacing easier when placing dough balls.
Serving: 1cookieCalories: 121kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 129mgPotassium: 27mgFiber: 1gSugar: 10gVitamin A: 173IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Snickerdoodle Cookies Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cream the butter and sugar: In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1½ cups of granulated sugar until light and fluffy.
Add the eggs and vanilla: Scrape down the sides of the bowl, then add 2 large eggs and 2 tsp of pure vanilla extract. Beat until smooth and fully combined.
Add the leaveners and salt: Next, mix in 2 tsp of cream of tartar, 1 tsp of baking soda, and ¼ tsp of salt until evenly incorporated.Â
Add flour: Gradually add 3 cups of gluten-free all-purpose flour to the wet ingredients. Add half the flour first, mix until combined, then add the remaining half and continue mixing until a soft dough forms.
Make the cinnamon sugar mix: In a small bowl, combine ¼ cup of granulated sugar and 2 tsp of ground cinnamon. Stir until well mixed.
Shape and coat: Using a greased 1½ tbsp cookie scoop, portion out the dough. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
Prep for baking: Place the coated dough balls on the prepared baking sheet, spacing them 1–2 inches apart. For thinner cookies, gently flatten the center of each ball with your fingers. For thicker, fluffier cookies, skip this step.
Bake the cookies: Bake on the middle rack for 8 minutes for softer cookies or 10–12 minutes for crispier ones. If using an egg replacer, bake for the full 12 minutes. Keep an eye on them, as oven times can vary.
Cool and serve: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. Enjoy!
Serving Suggestions
These gluten-free snickerdoodles are the kind of cookie I love to enjoy warm from the oven with a cup of coffee or oat milk. The cinnamon sugar coating makes them perfect for cozy afternoons or sharing during the holidays. For a festive touch, add them to a holiday cookie platter alongside gluten-free sugar cookies and gluten-free gingerbread cookies. Try pairing them with dairy-free hot chocolate or a scoop of almond milk ice cream for an easy dessert that feels a little extra special.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 4 days to keep them soft and chewy. If you want to make them ahead, the dough freezes well. Roll the dough balls in cinnamon sugar, place them on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 2 months. Bake them straight from frozen and add about one minute to the bake time. You can also freeze baked cookies once they have cooled and let them thaw at room temperature when you’re ready for a sweet treat.
More Gluten-Free Holiday Cookie Recipes
Our Gluten-Free Snickerdoodle Cookies recipe was originally published 10/15/21. It was retested, reworked, and republished to be better than ever 11/24/25.
