Thick, chewy, and saturated with warm cinnamon-sugar flavor, these gluten-free snickerdoodles are a family favorite and an essential bake for the holidays. The recipe is flexible and can be made dairy-free, vegan, or with regular ingredients if you prefer.
The Best Gluten-Free Snickerdoodles
My cookie approach is simple: when I want a cookie, I make a cookie. Most of my cookie recipes don’t require chilling, but these snickerdoodles are worth the exception. The dough benefits from a short chill—about an hour—to make the cookies easier to shape and to help them hold their thick, chewy texture. The result is a crisp, cinnamon-coated edge with a soft, slightly underbaked center that everyone loves.
Gluten-Free Snickerdoodle Cookies (Dairy-Free)
5 from 3 reviews
- Author: Katie
- Total Time: 1 Hr 20 Min
- Yield: 2 Dozen
- Diet: Gluten Free
Description
These easy gluten-free snickerdoodles are a crowd-pleaser any time of year. Each cookie is rolled in a cinnamon-sugar mixture that crisps on the outside while leaving the inside tender and chewy. The recipe is adaptable: use a plant-based butter and a flax egg to make them vegan and dairy-free, or swap in regular all-purpose flour if gluten is not a concern.
Ingredients
Snickerdoodle Cookies
- 1/2 cup salted butter, room temperature (*plant-based or regular)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg, room temperature (*can sub 1 flax egg)
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free 1:1 baking blend (*can sub all-purpose flour)
- 1 teaspoon cinnamon
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Instructions
Snickerdoodles
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on high for about 3 minutes, until the mixture is light and fluffy.
- Add the egg (or flax egg) and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl as needed.
- Add the flour, baking soda, cinnamon, salt, and cream of tartar. Mix on low speed until a cohesive dough forms.
- Cover the dough and chill in the refrigerator for at least 1 hour. Chilling firms the dough for easier shaping and helps the cookies keep their thick, chewy texture.
- Preheat the oven to 350ºF (175ºC). Line two cookie sheets with parchment paper.
- In a small bowl, combine the 1/3 cup granulated sugar and 1 tablespoon cinnamon for rolling.
- Using a 1.5 tablespoon scoop or a spoon, portion the dough into balls. Roll each ball once in your hands, then roll it in the cinnamon-sugar mixture to coat. Place the cookies about 2 inches apart on the prepared sheets.
- Bake for 8–10 minutes, or until the edges are lightly golden and the centers still look slightly underbaked. This ensures a soft, chewy middle.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy.
Equipment
Cookie Scoop
Cookie Sheet
Stand Mixer (recommended)
- Prep Time: 10 Min
- Cook Time: 10 Min
- Category: Cookies
- Method: Baking
- Cuisine: American
Tips & Variations
If you want to make these dairy-free or vegan, use a plant-based butter and replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested until gelatinous). If you aren’t avoiding gluten, a direct swap to all-purpose flour usually works, but be sure your dough has the right consistency — it should hold together without being sticky.
For slightly taller cookies, chill the dough longer or shape rounds without flattening them before rolling in cinnamon sugar. If you prefer crisp cookies, bake a minute or two longer until the center is set.
To store, keep cooled cookies in an airtight container at room temperature for several days, or freeze the baked cookies for longer storage. If freezing dough balls, freeze them on a tray first, then transfer to a sealed container to bake straight from frozen (add a minute or two to the bake time).