Chewy Gluten Free Snickerdoodles Recipe

Is there anything better than a cookie that’s soft, chewy, and coated in a cozy blanket of cinnamon sugar? I think not. Especially when they happen to be gluten-free! These Chewy Gluten Free Snickerdoodles are the cookie jar heroes we all need. They’re the perfect treat for when that afternoon slump hits, a lunchbox surprise, or a last-minute potluck save. They bake up with that classic crinkly top, a tender center, and the warm, nostalgic flavor that makes a snickerdoodle a forever favorite. Let’s bake up a batch of happiness.

Table of Contents

Table of Contents

Why You’ll Love This Chewy Gluten Free Snickerdoodle Recipe

This recipe is a game-changer for anyone who loves a good cookie but needs or wants to avoid gluten. Here’s why it’s about to become your new go-to:

• Perfect Texture: We’re talking a soft, pillowy interior with that signature chewy bite. No one will guess they’re gluten-free!
• Incredibly Easy: No fancy techniques or hard-to-find ingredients. It’s a simple mix, scoop, and bake situation.
• Family-Approved: These cookies are a hit with kids and adults alike. They’re the ultimate crowd-pleaser.
• Nostalgic Flavor: That classic combination of cinnamon and sugar is pure comfort in cookie form.

Gathering Your Ingredients

You likely have most of these pantry staples on hand already! Here’s what you’ll need for these easy gluten-free cookies:

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• 2 ¾ cups (330g) gluten-free 1:1 baking flour blend (I like ones with xanthan gum included)
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
• 1 ½ cups (300g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

For the Cinnamon-Sugar Coating:

• ¼ cup (50g) granulated sugar
• 2 teaspoons ground cinnamon

Let’s Make Some Cookies!

Follow these simple steps for cookie perfection. Remember, the key to a chewy texture is not overbaking them!

1. Prep and Preheat: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and 1 ½ cups of sugar together on medium speed for 2-3 minutes, until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
5. Combine: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft.
6. Chill (Optional but Recommended): For a slightly thicker cookie, cover the bowl and chill the dough for 30 minutes. This helps prevent spreading.
7. Roll and Coat: In a small shallow bowl, mix the ¼ cup of sugar and cinnamon for the coating. Scoop the dough into 1.5 tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
8. Bake: Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes. The edges will be set, but the centers will still look soft and puffy. They will firm up as they cool!
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

My Favorite Kitchen Tools for This Recipe

Having the right tools makes baking a breeze. Here’s what I rely on for these snickerdoodles:

• Stand Mixer or Hand Mixer
• Light-Colored Baking Sheets (they prevent cookie bottoms from burning!)
• Parchment Paper or Silicone Baking Mats
• A trusty Cookie Scoop for perfectly even portions

Tips & Tricks for the Best Gluten-Free Cookies

Baking gluten-free can be a little different, but these tips will set you up for success every single time.

• Room Temperature is Key: Using room temperature butter and eggs is non-negotiable for proper creaming and a smooth, emulsified dough. It makes all the difference!
• Don’t Skip the Chill: If your kitchen is warm or your dough seems soft, that 30-minute chill helps the cookies hold their shape and not spread too thin in the oven.
• Underbake for Chewiness: Take them out when they still look a little underdone in the middle. They continue to cook on the hot pan, resulting in that perfect chewy texture we’re after.
• Flour Power: Not all gluten-free flour blends are created equal. I’ve had the best results with brands like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1. They contain binders like xanthan gum, which is essential for structure.

The Perfect Way to Serve Them

These cookies are sublime all on their own with a cold glass of milk, a hot cup of coffee, or my Cozy Homemade Chai Tea Latte. They also make a fantastic dessert alongside a scoop of vanilla ice cream. For a real holiday treat, package them up in a cute tin and give them as a gift—they’re that good!

Nutritional Information

Please note, this is an estimate per cookie (assuming the batch makes 24 cookies).

• Calories: ~180kcal
• Carbohydrates: 25g
• Protein: 2g
• Fat: 9g
• Saturated Fat: 5g
• Sodium: 110mg
• Sugar: 16g

This recipe proves that going gluten-free doesn’t mean giving up on classic, beloved treats. These Chewy Gluten Free Snickerdoodles are everything you want in a cookie: soft, sweet, and utterly satisfying. They’re a testament to the fact that the best food is made to be shared and enjoyed by everyone. I hope this recipe finds its way into your regular rotation and brings as much joy to your kitchen as it does to mine.

Your Chewy Gluten Free Snickerdoodle Questions, Answered

Can I make this dough ahead of time?

Absolutely! You can prepare the dough, roll it into balls, and freeze them on a baking sheet. Once solid, transfer the frozen dough balls to a zip-top bag. You can bake them straight from the freezer, just add 1-2 minutes to the baking time.

What can I use if I don’t have cream of tartar?

Cream of tartar is what gives snickerdoodles their distinct tangy flavor. If you’re in a real pinch, you can substitute it with 2 teaspoons of lemon juice or white vinegar. The flavor won’t be exactly the same, but the cookies will still be delicious!

How should I store leftover cookies?

Keep them in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months. Just thaw at room temperature whenever a cookie craving strikes.

My cookies spread too much. What happened?

This is usually because the butter was too warm. Next time, make sure your butter is just softened (you can leave a slight indent when you press it) and not melted. Chilling the dough before baking will also help immensely.

More Gluten-Free Treats You’ll Adore

If you loved these cookies, you have to try some of my other favorite gluten-free recipes. My Gluten Free Banana Bread is a reader favorite for a reason—it’s incredibly moist and flavorful. For a decadent dessert, you simply must try my fudgy Gluten Free Brownies. They’re rich, chocolatey, and impossible to resist!