Cooler weather, turning leaves, the smells of autumn… I’m dreaming of those things being here soon. We’re still having high temps in the 80s and 90s but I’m ready to pack up swimsuits and summer clothes, put out the fall decorations, and fill my house with baked goods that smell of cinnamon. These cinnamon sugar Snickerdoodles were the first on my fall baking list and I had to make them right away, despite the hot weather! Crispy edges, chewy centers, and yummy cinnamon flavor makes these gluten-free snickerdoodles a delicious treat to enjoy fall, winter and really, year-round.
I’ve been making this recipe for several years, so it is my tried and true recipe. I made these last week for my boys to take to their new teachers for meet the teacher night. I shared the photo on Instagram, which reminds me, are you on Instagram? I often post photos of breakfast, lunches, things I’m baking, and a few family pics too. You can follow me on Instagram here. I’m pretty addicted to it and love interacting with gluten-free friends on there.
Back to these cookies… I prefer the results when I have time to chill the dough at least an hour, versus using right away. One helpful thing about this dough is that you can make it ahead and let it sit in your fridge for up to 2 days! I love recipes that I can make in steps so I can work on them a bit as I have time. Last month, I made a batch of this dough and then only cooked up a cookie sheet full each day for 3 days so we could enjoy them warm each day!
I’d love if you would comment if you have a chance to try these! I hope they satisfy your craving!
- 2 3/4 cup (345 grams) good all-purpose gluten-free flour (I used gfJules)
- 3/4 tsp. xanthan gum (omit if using gfJules or another brand with xanthan gum)
- 1 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cups white sugar
- 1/2 cup butter or dairy-free alternative, softened
- 1 tsp. vanilla extract
- 2 eggs
- 2 Tbsp. white sugar
- 1 1/2 tsp. cinnamon
- Preheat oven to 400°. Line baking sheets with parchment paper or silicone liners.
- In a small bowl, whisk together the flour, xanthan gum (if needed), cream of tartar, baking soda, and salt.
- In the bowl of your standing mixer, beat the sugar, butter or margarine, vanilla and eggs until well mixed.
- Dump the bowl of dry ingredients into your mixing bowl and mix on low until all combined.
- Cover the dough and place in fridge to chill for one hour or up to 2 days.
- When ready to use, remove from fridge to soften until you can roll easily.
- In a small bowl, combine 2 Tablespoons sugar and 1 1/2 tsp. cinnamon together.
- Roll dough into about 1 inch balls, or your desired size.
- Roll dough in sugar/cinnamon mixture and place 2 inches apart on parchment or silicone-lined baking sheets.
- Bake 8-10 minutes or until set. For crispier cookies, cook longer; for chewier cookies, remove while cracks look just a bit "wet" still, but edges are set.
- Slide cookies off onto a cooling rack. I just slide the whole sheet of parchment right off so I don't have to worry about cracking any cookies.