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Rating: 4.83 stars
12 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.

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  • Combine flour, baking powder, salt, and baking soda in a bowl.

  • Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.

  • Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.

  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts

95 calories; protein 1.1g; carbohydrates 14.1g; fat 4.3g; cholesterol 17.9mg; sodium 87.8mg. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 5 stars
03/03/2019
First time making this recipe and used ghee instead of regular butter. Very tasty with a crisp outside and soft middle. Just slightly grainy in texture, but it is gluten-free. Would definitely make this again. Read More
(2)
12 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/03/2019
First time making this recipe and used ghee instead of regular butter. Very tasty with a crisp outside and soft middle. Just slightly grainy in texture, but it is gluten-free. Would definitely make this again. Read More
(2)
Rating: 5 stars
10/05/2018
10 out of ten would recommend. Read More
(1)
Rating: 5 stars
04/05/2020
Can't tell they're gluten-free, absolutely scrumptious! I'd potentially double the recipe and make the cookies slightly larger. Slightly dry, but I love them. Would recommend! Read More
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Rating: 5 stars
05/01/2020
Perfect! Nice crunch in the outside and soft inside. I put the full cup of sugar in the batter and butter was melted. Rolled the batter in cinnamon only. “Mom these are the best cookies ever.” We will be making these a lot. Thank you for the goodness. Read More
Rating: 5 stars
11/12/2020
Oh these are fantastic. I made *one* change. Splashed a little vanilla in the dough. Otherwise made exactly as written. No grainy, no dry, no issue at all. Slightly crunchy and yet soft inside, perfect chew. These are the best cookies yet. Read More
Rating: 5 stars
12/15/2020
Delicious cookies. This is the second year making them. This year we used buckwheat flour instead of gluten free. Turned out just as yummy. Read More
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Rating: 3 stars
08/30/2020
I would add cream of tartar because these don't taste like snickerdoodles. They taste like sugar cookies. They are good, just not like snickerdoodles should taste. I think I would also add more cinnamon. I can't even taste it. Read More
Rating: 5 stars
09/21/2019
yum yum yum!! This is my first time making cookies since I was told to not eat gluten, and I didn't miss the gluten! They are crumbly but that is to be expected. Would make these again. Read More
Rating: 5 stars
11/27/2019
Thank you! Will definitely make again! Did find that in my oven 10 min was sufficient time. Read More