Gluten Free Snickerdoodles – easy gluten free Christmas cookie recipe! Soft and chewy cookies rolled in cinnamon sugar.
Snickerdoodles are and will always be my favorite holiday cookie.
I’m drinking a snickerdoodle iced coffee as we speak because I am that obsessed. How do you get me to buy something this time of year? Say it’s snickerdoodle flavored.
My husband had no idea what a snickerdoodle was the first time I made them and now, 10 years later, he still says, “What are those again? Ginger snaps? Sugar cookies?” every single year.
I wanted to make gluten free snickerdoodles this year because I’ve been trying to eat less paleo, more gluten free recently and have really been enjoying it.
The Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is perfect for recipes like this. I took the snickerdoodle recipes I use every year and substituted the Gluten Free 1-to-1 Baking Flour and they turned out perfect.
Can we talk about how much easier it was than adding rice flour, xantham gum, tapioca starch, potato starch, etc. all separately? This mix contains all of those plus whole grain sorghum flour and it actually contains 2 kinds of rice flour.
The protein in the sorghum flour gives an almost wheat-like texture and helps with browning so it’s perfect for using in cookies, cakes, or brownies!
If you love snickerdoodles as much as I do and have been on the hunt for a gluten free recipe, you will love this one! The texture is perfect!
Before you head to the store, print out a coupon for $1 off a Bob’s Red Mill product! I highly recommend this Gluten Free 1-to-1 Baking Flour, the almond meal, the coconut flour, the flaxseed meal, the hemp seeds… I could keep going!
How To Make Gluten Free Snickerdoodles
As I mentioned, you use the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in place of your regular all-purpose flour so it’s a pretty standard cookie recipe.
Start by creaming butter and sugar together until light and fluffy. Add a couple eggs and the flour mix, cream of tartar, baking soda, and salt. Let that chill for about 10 minutes so that it’s easier to roll into balls.
Once it’s chilled, roll the dough into balls and roll the dough balls through a cinnamon sugar mixture. Then they get baked about 12 minutes, until they just start to turn golden brown.
Why is Cream of Tartar in Snickerdoodles?
Cream of tartar is what takes these cookies from regular sugar cookies to snickerdoodles! It creates a chemical reaction with the baking soda that keeps the cookies nice and chewy. Plus, it gives them that tang that we all love about snickerdoodles!
More Gluten Free Cookie Recipes
- Gluten Free Iced Orange Cookies
- Gluten Free Raspberry Macarons
- Almond Flour Chocolate Chip Cookies
- Gluten Free Pumpkin Whoopie Pies
- 1 cup 2 sticks unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons cinnamon
- Preheat oven to 350F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time.
- In a separate bowl, whisk together Gluten Free 1-to-1 Baking Flour, cream of tartar, baking soda, and salt to get out any lumps. Add this to the butter mixture and beat until just combined.
- Refrigerate dough for about 10 minutes.
- While waiting, stir together 3 tablespoons of sugar and cinnamon.
- Roll about a tablespoon of dough into a ball, roll into the cinnamon sugar mixture, and place on the baking. Repeat, leaving about 2 inches between dough balls.
- Bake for 11- 13 minutes or until lightly golden, rotating the pans halfway through.
- Remove to wire rack to cool. Repeat with remaining dough.
Amount Per Serving: Calories: 99Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 55mgCarbohydrates: 12gFiber: 0gSugar: 9gProtein: 1g
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.