Crispy on the outside, and soft and chewy inside, these gluten-free snickerdoodle cookies are perfect for Christmas and the holiday season. A batch of these come together very quickly, and great as homemade gifts or just snacking on whenever you have a craving for sweet cookies! Also dairy-free, but no one would know, so make sure you keep this easy snickerdoodle recipe handy!
For the Cookie Dough:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if you blend already has it)
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil, room temperature
- 3/4 cup light brown sugar
- 1 egg, beaten
- 1/2 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- 3/4 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- Preheat and Line: Preheat oven to 350F (180C) and line two large baking sheets with silpats or parchment paper.
- Whisk Flour Mixture: In a medium bowl, combine the gluten-free all-purpose flour, cream of tartar, baking soda, and salt. Whisk well to combine.
- Cream Sugar and Coconut Oil: In a large mixing bowl, whisk the sugar and coconut oil together until you get a light and creamy mixture.
- Add Egg and Vanilla: Add the beaten egg and vanilla extract and whisk to get a smooth liquid mixture.
- Prepare Cookie Dough: Add the flour mixture to the wet ingredients and whisk well until a soft dough is formed. Let dough chill for 5 minutes in the freezer.
- Form Small Balls: Once the dough is chilled, scoop out 1 teaspoon of dough and roll into small balls (approximately 1 1/2-inch balls) and place them on a plate. You should get about 18 to 20 balls in total. Let the balls chill in the freezer for 5 minutes.
- Prepare Cinnamon Sugar: As the cookie dough balls are chilling, mix the light brown sugar and ground cinnamon together in a shallow bowl until you get a homogeneous mixture.
- Roll Balls in Cinnamon Sugar: Roll the balls in the cinnamon-sugar mixture until they are coated all over. Place the coated balls on a plate and let them chill in the fridge for 5 minutes.
- Bake: Place the balls on the prepared baking sheets at least 3 inches apart (roughly 9 balls per sheet) and bake for 12 to 15 minutes until the edges are golden, rotating the sheets halfway through.
- Cool completely: Let the snickerdoodles cool for at least 2 minutes on the baking sheets before removing them to cool completely on a wire rack.
Gluten-Free All-Purpose Flour: I highly recommend using a gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch), as this will result in a lighter texture. I do NOT recommend flour blends that use heavier flours such as bean flours as that will result in a denser texture.
Xanthan Gum: In this case, xanthan gum replaced the role of gluten in a gluten-free flour blend. If your blend already includes xanthan gum, you can leave it out completely.
Cream of Tartar/Baking Soda: Cream of tartar is the powdered form or tartaric acid, and despite the word “cream” in its name, it does not have an dairy at all. Cream of tartar is essential in a snickerdoodle cookie because it prevents the sugar from crystallizing to get a light and fluffy and chewier texture, and also and gives the snickerdoodles the traditional tangy taste, which is what sets it apart from a typical sugar cookie. However, if you don’t have cream of tartar, simple replace the cream of tartar and the baking soda with 2 teaspoons of baking powder instead.
Sugar: I’ve used light brown sugar in this recipe, but feel free to swap it out for equal amounts of normal white sugar or dark brown sugar. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index).
Coconut Oil: I prefer using refined coconut oil in my baking because it has a neutral flavor (as opposed to refined coconut oil which has a strong coconut taste and smell). If you don’t have coconut oil, feel free to use palm shortening or vegan butter in equal quantities instead. Alternatively, if you are not lactose-intolerant, go ahead of use butter if you prefer.
Egg: I personally haven’t tried this without an egg, but I believe it should work with aquafaba or an egg-replacer.
Cinnamon: Ground cinnamon is essentially what sets snickerdoodles apart from normal sugar cookies, so I would not omit this.
Storing/Freezing the Cookies: Once cooled, store the snickerdoodle cookies in an airtight container at room temperature for up to a week. Alternatively, you can freeze the cookies in a freezer-safe container or ziplock bag and freeze for up to 2 months. Thaw them overnight in the refrigerator before eating.
Freezing the Dough: If you wish to freeze the cookie dough, simply follow the instructions up till step 8, then place the coated dough balls in single layers in freezer-safe containers and freeze for up to 2 months. Let the dough thaw overnight in the refrigerator before baking as instructed.
Adapted from: All Recipes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: snickerdoodle recipe, gluten-free snickerdoodles