Bake up a batch of gluten-free snickerdoodles filled with a delicious cinnamon and sugar flavor. This easy cookie recipe requires no decorating, which means it's simple enough for even a novice baker.
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If you're looking for an easy to make, yet super flavorful gluten-free snickerdoodle recipe, you've come to the right place! With only 20 minutes of prep time, you'll be on your way to delicious gluten-free snickerdoodle cookies in no time.
Gluten-free baking can be complicated with many different types of flour or hard to follow baking instructions. Don't worry, these classic cookies are easy to make.
Plus, they have a delicious flavor, along with a texture that includes the perfect amount of chewiness and softness.
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What You'll Learn In This Recipe
- The best gluten-free flours to use for snickerdoodles.
- Tips for making cookies ahead of time, or storing the dough in the freezer.
- Helpful tricks to become an expert cookie baker.
Ingredients You Need
Gluten-free baking can require a lot of unusual flours and ingredients, but I've kept these ingredients as simple as possible.
- Almond flour: Almond flour adds a nice texture and flavor to the cookies. I prefer to bake with Blue Diamond almond flour.
- Gluten-free 1-to-1 baking flour: Any 1:1 gluten-free flour blend will work, but I like Bob's Red Mill.
- Cream of tartar: This is a classic ingredient in snickerdoodles, so don't skip it!
- Baking soda: Cookies need some sort of leavener to rise in the oven.
- Ground cinnamon: The cinnamon helps blend all of the flavors in this cookie to create the iconic Snickerdoodle taste.
- Pumpkin pie spice: This spice adds a unique flavor to the cookies. However, if you don't have any on hand, you can easily omit this ingredient.
- Fine sea salt: I like fine sea salt for baking as it easily distributes throughout the batter.
- Unsalted butter: If you use salted butter, be sure to taste the batter before adding the additional fine sea salt called for in the recipe. Be sure to allow the butter to come to room temperature before making the dough. Do not try to make this recipe with vegan butter.
- Granulated sugar: This ingredient is used both in the dough and for rolling the outside of the cookies in.
- Egg: It's best practice, when making cookies, to allow the egg to come up to room temperature.
- Vanilla extract: Be sure to use a high-quality vanilla, like Rodelle, for amazing flavor.
How To Make This Recipe
Before you begin baking, it's best to measure all of your ingredients out (preferably with a kitchen scale), so everything is ready to go. In the baking community, we call this mise en place.
1. Whisk together almond flour, gluten-free 1-to-1 baking flour, cream of tartar, baking soda, ground cinnamon, pumpkin pie spice, and fine sea salt in a medium bowl.
2. Next, beat the butter and granulated sugar on medium speed for 2 minutes using a handheld electric or stand mixer until the mixture is light and fluffy. This helps add air to the cookies, giving them great texture.
3. Add egg and vanilla extract, and beat together until combined.
4. Finally, scrape down the sides of the mixer, then add the flour mixture and mix on low speed just until combined. The dough will still be sticky at this point.
5. Now, the dough needs to rest in the refrigerator. Cover with plastic wrap, and allow it to refrigerate for 30 minutes. While that's happening, preheat the oven to 350°F (175°C). This will allow enough time for your oven to get to the correct temperature.
To make the topping, mix sugar, cinnamon, and pumpkin pie spice in a small bowl. Scoop 2 tablespoons (35 grams) of dough using a cookie scoop. Roll the cookie dough ball in the cinnamon sugar topping.
6. Line a light colored baking sheet with parchment paper, and place cookies 2 inches (5 cm) apart. Bake for a total time of 13–17 minutes, until slightly golden brown.
Allow the cookies to rest for 5–10 minutes on the baking sheet before transferring to a wire rack to cool.
Expert Tips
- Before you bake these cookies, allow the dough to chill for at least 30 minutes. This is going to keep the cookies from spreading too much.
- If possible, bake your cookies on the middle rack of your oven. The middle heats them mostly evenly. If you don't have time for this, switch the position of your cookie pans halfway between the baking time.
- Give your oven some time to heat up. It takes about 15–25 minutes for your oven to fully preheat, so plan accordingly.
- Bake your cookies according to your oven. Every oven heats a little differently. Be sure to keep an eye on the cookies during the first round of baking to determine the perfect timing for your oven.
Recipe FAQs
The cookies are best stored in an airtight container at room temperature so they can retain their moisture and softness. You can store the cookies for up to 7 days.
Yes, you can make this gluten-free snickerdoodle cookie recipe up to 7 days before you want to bake it. Simply keep the dough covered in the refrigerator until you're ready to bake.
Yes, you can freeze the cookie dough in an airtight container in the freezer for up to 2 months. The dough can be baked from frozen, it just might take a few minutes longer to fully bake.
Yes, you can freeze the baked cookies in an airtight container in the freezer for up to 1 month. Before eating, set out on the counter to thaw.
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Gluten Free Snickerdoodles
Equipment
- handheld electric or stand mixer
- 2 tablespoon cookie scoop
- light colored baking sheet
- wire cooling rack
Ingredients
Cookie Dough
- 1 ½ cups almond flour
- 1 ½ cups gluten free 1-to-1 baking flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
Topping
- ¼ cup granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
Instructions
- Whisk together almond flour, gluten free 1-to-1 baking flour, cream of tartar, baking soda, ground cinnamon, pumpkin pie spice, and fine sea salt.
- Beat butter and granulated sugar on medium speed for 2 minutes, using a handheld electric or stand mixer, until the mixture is light and fluffy. Add egg and vanilla extract, and beat on medium speed until combined.
- Scrape down the side of the bowl, then add the flour mixture, and mix on low speed just until combined. The dough will be sticky.
- Cover the dough with plastic wrap, and refrigerate for 30 minutes.
- Heat oven to 350°F (175°C).
- To make the topping, mix sugar, cinnamon, and pumpkin pie spice in a small bowl. Scoop 2 tablespoons (35 grams) of dough, and roll in the sugar topping mixture.
- Line a light colored baking sheet with parchment paper. Place cookies 2 inches (5 cm) apart. Bake for 13 - 17 minutes until slightly golden brown.
- Allow cookies to rest for 5 - 10 minutes on the baking sheet before transferring to a cooling rack.
- Store cookies in an airtight container at room temperature for up to 7 days.
Jason
Thanks so much for this recipe! I've recently started eating gluten free and haven't found a good snickerdoodle recipe until now. Will definitely be making these again!!