• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Homebody Eats
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Dessert
    • Main Dish
    • Side Dish
  • Entertaining
  • Kitchen Essentials
  • About
  • Start a Food Blog
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Healthy Recipes
  • Recipe Index
  • Contact
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Homebody Eats » Recipes » Dessert » Cookies » Gluten Free Snickerdoodles

    Gluten Free Snickerdoodles

    Published: Dec 17, 2019 · Modified: Nov 26, 2021 by Jessica Mode · This post may contain affiliate links, which means I'll receive a commission if you purchase through the link, at no extra cost to you. Please see full disclosure for more details.

    • Share
    • Email
    • Print
    Jump to Recipe Print Recipe

    These gluten free snickerdoodles are going to rock your world! You won't even be able to tell they are gluten free. And...they've got a secret ingredient...pumpkin pie spice.

    side view of snickerdoodles

    One of my favorite parts of the holiday is baking cookies and sharing them with the people you love! I wanted to challenge myself this year to create a gluten free version of one of my husband's favorite cookies - snickerdoodles! Having a food allergy can be tough, but I promise you aren't going to miss out with these gluten free snickerdoodle cookies.

    Freezing Cookies

    I love baking, but don't always have time for it. If you are prepping for the holidays, you can bake your cookies and freeze them (for up to two months)! When the cookie craving hits, you have already made cookies! A couple hours before you want to eat your cookies, remove them from the freezer and allow them to thaw.

    christmas cookies

    Cookie Baking Tips

    There is definitely a formula for baking the perfect cookie! Here are some tips to help you get the best cookie!

    • Before you bake these cookies, allow the dough to chill for at 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 15-20 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.

    snickerdoodles with cinnamon and sugar

    Favorite Kitchen Items from the Post

    If you haven't yet baked with gluten free flour, I've linked some of my favorites below!

    Bob's Red Mill Gluten Free 1-to-1 Baking Flour

    Blue Diamond Almond Flour

    OXO Cookie Scoop // KitchenAid 6 Quart Stand Mixer

    snickerdoodles with cinnamon and sugar
    multiple snickerdoodle cookies laying on top of twinkle lights.

    Gluten Free Snickerdoodles

    These gluten free snickerdoodles are going to rock your world! You won’t even be able to tell they are gluten free. And…they’ve got a secret ingredient…pumpkin pie spice.
    Author: Jessica Mode
    5 from 1 vote
    Print Recipe Pin Recipe
    Active Time 20 mins
    Cook Time 15 mins
    Chilling Time 30 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 178 kcal

    Ingredients
      

    • 1 cup unsalted butter (2 sticks) room temperature
    • 1 cup white sugar
    • 2 teaspoon vanilla
    • 1 egg room temperature
    • 1 ½ cups super fine almond flour
    • 1 ½ cups gluten free 1-to-1 baking flour
    • 2 teaspoon cream of tartar
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • 1 teaspoon baking soda

    Rolling Ingredients

    • ¼ cup white sugar
    • ¾ teaspoon cinnamon
    • ¼ teaspoon pumpkin pie spice

    Instructions
     

    • Cream together the butter and sugar in a stand mixer until smooth, about 2 minutes.
    • To the stand mixer add the egg and vanilla. Stir to combine, scraping down the sides when necessary.
    • Add the flour, cream of tartar, pumpkin pie spice, cinnamon, salt, and baking soda. Mix on low just until incorporated. Cover the dough in plastic wrap and refrigerate for 30 minutes.
    • Preheat the oven to 350°F.
    • Combine the sugar, cinnamon, and pumpkin pie spice in a small bowl for rolling. Scoop 2 tablespoons of dough, roll into a ball, and roll in the sugar mixture. If you are doing this in batches, keep the dough in the refrigerator in between.
    • Line a baking sheet with parchment paper. Place cookies 2 inches apart. Bake for 14-16 minutes until slightly golden brown. Remove from oven.
    • Allow to rest for 3-5 minutes on the baking sheet before transferring to a cooling rack.

    Notes

    Freeze baked cookies up to 2 months. Before eating, set out on the counter to thaw. 

    Nutrition

    Calories: 178kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 98mgPotassium: 48mgFiber: 2gSugar: 11gVitamin A: 247IUVitamin C: 1mgCalcium: 25mgIron: 1mg
    Have you tried this recipe?Tag @homebody.eats on Instagram so we can see your creations!

    Did you make this recipe?!

    Let me know how you liked the recipe! Comment below, or share a picture on Instagram with the hashtag #HomebodyEats. Happy cooking, Homebody family!

    Yum
    « Cabernet Sauvignon Winter Sangria Pitcher
    Greek Yogurt Coffee Cake Loaf »

    Reader Interactions

    Comments

    1. Jason

      December 4, 2021 at 8:03 AM

      5 stars
      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!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Jessica! Here, you'll find delicious & fresh recipes that will help you learn to master a new skill in the kitchen!

    More about me →

    Healthy Side Dishes

    • pan roasted carrots topped with pomegranate seeds.
      Sweet Maple Pan Roasted Carrots
    • roasted brussel sprouts topped with balsamic glaze and parmesan cheese.
      Brussel Sprouts With Balsamic Glaze (4 Ingredients)
    • roasted sweet potato salad in large serving bowl.
      Fall Cobb Salad
    • half of a butternut squash stuffed with sausage, goat cheese, and quinoa.
      Stuffed Butternut Squash Boats (5 Ingredients)

    Sweet Treats

    • chocolate chip cookies laying on coffee beans.
      Espresso Chocolate Chip Cookies
    • chocolate cookies filled with caramel laying on a surface sprinkled with cocoa powder.
      Salted Caramel Chocolate Thumbprint Cookies
    • brownie baked in cast iron skillet topped with ice cream.
      Loaded Gooey Chocolate Brownies
    • sweet potato pocket pies.
      Mini Sweet Potato Pocket Pies With Premade Pie Crust

    Footer

    ↑ back to top

    About

    Learn About Us
    Privacy Policy
    Accessibility Statement

    Disclaimer
    Terms of Use

    Newsletter

    Sign Up for weekly emails and updates

    Contact

    Contact Us
    Work With Us

    As an LTK & Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Homebody Eats

    94 shares