Snickerdoodles {Gluten-free}

by Michelle Palin ~ My Gluten-free Kitchen on September 7, 2013

in Cookies

Gluten-free Snickerdoodles

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!

Gluten-free Snickerdoodles

4.0 from 1 reviews
Snickerdoodles {Gluten-free}
 
Crispy edges, chewy centers, and yummy cinnamon flavor makes these gluten-free snickerdoodles a delicious treat to enjoy fall, winter and really, year-round.
Recipe from:
Recipe type: Cookies
Ingredients
  • 2¾ cup (345 grams) good all-purpose gluten-free flour (I used Jules)
  • ¾ tsp. xanthan gum (omit if using Jules or another brand with xanthan gum)
  • 1 tsp. cream of tartar
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1½ cups white sugar
  • ½ cup butter or dairy-free alternative, softened
  • 1 tsp. vanilla extract
  • 2 eggs
for rolling:
  • 2 Tbsp. white sugar
  • 1½ tsp. cinnamon
Instructions
  1. Preheat oven to 400°. Line baking sheets with parchment paper or silicone liners.
  2. In a small bowl, whisk together the flour, xanthan gum (if needed), cream of tartar, baking soda, and salt.
  3. In the bowl of your standing mixer, beat the sugar, butter or margarine, vanilla and eggs until well mixed.
  4. Dump the bowl of dry ingredients into your mixing bowl and mix on low until all combined.
  5. Cover the dough and place in fridge to chill for one hour or up to 2 days.
  6. When ready to use, remove from fridge to soften until you can roll easily.
  7. In a small bowl, combine 2 Tablespoons sugar and 1½ tsp. cinnamon together.
  8. Roll dough into about 1 inch balls, or your desired size.
  9. Roll dough in sugar/cinnamon mixture and place 2 inches apart on parchment or silicone-lined baking sheets.
  10. 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.
  11. 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.
Notes
As always, be sure to double-check your ingredients for gluten. Feel free to try this with your preferred gluten-free flour blend, but I only guarantee a delicious, non-gritty result if you use one of the flours I recommend!

 

 

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{ 11 comments… read them below or add one }

Stacy September 30, 2013 at 2:30 pm

Do you know how many grams 2 3/4 of Jules’ flour is?

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Michelle Palin ~ My Gluten-free Kitchen September 30, 2013 at 3:06 pm

Stacy, I just went and measured that out and weighed it, and it is 345 grams. Hope that helps! I’ll add it to the recipe too!

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Sharron December 9, 2013 at 5:47 pm

Lovely. Jules flour is not available here in Ireland, so I used Doves Farm gluten & wheat free it contains the Xantham gum for anyone trying them here.

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Michelle Palin ~ My Gluten-free Kitchen December 9, 2013 at 6:56 pm

Sharron,
Thanks for commenting and letting us know what flour blend worked well for you. I’m so glad you got to make these and enjoy them!

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Jacqui January 30, 2014 at 10:58 am

Hi Michelle,
Any idea if egg replacer would work in this recipe or suggestions for a specific egg replacer?
Thanks!

Reply

Michelle Palin ~ My Gluten-free Kitchen February 24, 2014 at 10:12 pm

Jacqui,
I haven’t tried this with any egg replacer. If you have a favorite egg replacer that works well in cookie recipes, just give it a try here!

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Jennifer May 20, 2014 at 10:00 pm

For people like me, who are too impatient to chill dough, the cookies will still come out tasty. They will be extremely flat, but they aren’t too crunchy or anything. Yum! Just sprinkle the cinnamon sugar mixture over top before cooking.

Also, you can cook some of the dough without chilling, put the rest in the fridge and cook it up properly later.

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Michelle Palin ~ My Gluten-free Kitchen May 21, 2014 at 9:36 pm

Jennifer, So glad you liked them. Great tips too! Thanks for sharing!

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crystal September 5, 2014 at 8:35 pm

hey instead of gluten free flour, can you just use regular all purpose flour? is xanthan gum essential in this?

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Michelle Palin ~ My Gluten-free Kitchen September 5, 2014 at 8:42 pm

Crystal,
The xanthan gum is only essential when using gluten-free flour. You can use your regular all-purpose flour in place of the gf flour in this recipe and omit the xanthan gum. Enjoy!

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crystal September 8, 2014 at 6:49 pm

sorry to bother you again last time i promise xD would coconut oil be a good substitute for the butter- if so how much would i need?

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