Gluten-Free Snickerdoodles

Gluten-free snickerdoodles were one of the most popular cookies I made when I ran Lush Bites, my gluten-free cookie subscription box. Every month I shipped cookie varieties all over the US from a commercial kitchen, and the snickerdoodle was always one of the most requested flavors.

The dough comes together quickly but does need 30 minutes in the fridge before baking. That rest time is worth it. It hydrates the gluten-free flour, helps the cookies hold their shape, and gives you that chewy center with crispy edges instead of a flat, dense cookie.

Why You’ll Love This Recipe

• That classic snickerdoodle tang. Cream of tartar is what separates a snickerdoodle from a plain cinnamon sugar cookie. It gives the cookie its signature slightly tangy flavor and chewy texture.
• Chewy center, crispy edges. The 30-minute chill time and the right ratio of brown to white sugar gives you that textural contrast that makes a great snickerdoodle.
• Great emergency cookies. Roll the dough into balls, freeze them on a sheet pan, then transfer to a bag. When a craving hits, bake them straight from frozen with just an extra minute or two added to the bake time.

Ingredient Notes

• Gluten-Free Flour Blend – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure. Both already contain xanthan gum and are meant to be a 1-to-1 swap with all-purpose flour. I can’t guarantee results with other blends as I haven’t tested them.
• Cream of Tartar – This is what separates a snickerdoodle from a plain cinnamon sugar cookie. It reacts with the baking soda to give the cookies lift, and its acidity is what creates that signature tangy flavor and chewy texture. If you leave it out, you’ll still get a good cookie, but it won’t taste like a snickerdoodle.
• Unsalted Butter – Make sure it’s softened to room temperature. When you press it with a finger it should make a dent easily. Butter that’s too soft will make the cookies spread and turn greasy.
• Brown Sugar – The combination of brown and granulated sugar is what gives these cookies their chewy center. Don’t swap it out for all white sugar.
• Baking Soda – Gives the cookies lift so they puff up and then fall slightly as they cool, creating those signature cracks on top.

Use a Food Scale for Best Results

Gluten-free flour is especially sensitive to how it’s measured. Too much flour makes the cookies dense and dry, too little and they’ll spread flat. A food scale takes the guesswork out completely. If you don’t have one, spoon the flour into your measuring cup and level it off with a flat edge. Never scoop directly from the bag.

Step-by-Step Instructions

These are the best gluten-free snickerdoodles. They’re so easy to make and will make your kitchen smell amazing!The below steps and matching photos are meant to help you see the recipe at various stages to help you make these gluten-free cookies perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Add all the dry ingredients to a medium bowl. Whisk together until combined. In a separate bowl, add the softened butter, brown sugar, and granulated sugar. Cream together using an electric mixer for 2-3 minutes, until light and fluffy. Add the eggs and vanilla extract. Mix for another few minutes, until smooth. Gradually add the dry ingredients to the wet ingredients, mixing in between each addition. Mix until no streaks of flour remain. Refrigerate the dough for 30 minutes. Scoop the dough into 2-tablespoon sized balls. Roll the snickerdoodle dough balls into the cinnamon-sugar mixture. Place the cookie dough balls on a baking sheet lined with parchment paper. Bake at 375F for 9-11 minutes, until the edges are set. Let finish cooling on a wire rack. Serve and enjoy!

Recipe FAQs

Why did my gluten free snickerdoodle cookies not rise?

Most likely your baking soda is old. To test it, add ½ teaspoon to a bowl with a tablespoon of vinegar. If it bubbles up immediately, it’s still good. If nothing happens, it’s time for a new box.

Can I make these dairy-free?

Yes. Swap the butter for a 50/50 mix of vegetable shortening and dairy-free butter. The texture will be slightly different but they’ll still hold together well.

Expert Tips

• Chill the dough for 30 minutes. This gives the gluten-free flour time to hydrate, which reduces grittiness and helps the cookies hold their shape instead of spreading flat on the baking sheet.
• Use a cookie scoop. A #30 scoop gives you uniform dough balls that all bake at the same time. Uneven sizes mean some cookies will be overdone while others are still underbaked.
• Don’t overbake. Pull the cookies when the edges are set but the centers still look slightly underdone. They’ll continue to firm up as they cool on the pan. Overbaked snickerdoodles lose that chewy center.

Storage Instructions

Room Temperature: Store in an airtight container for up to 4 days. If the cookies start to firm up, microwave one for about 10 seconds to soften it back up.

Freezer: Freeze baked cookies in a single layer on a sheet pan until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for about an hour or microwave for 30 seconds.

Make Ahead: Roll the dough into balls and freeze on a sheet pan until solid, then transfer to a freezer-safe bag for up to 3 months. Bake straight from frozen and add 1 to 2 minutes to the bake time.

Serving Suggestions

Gluten-free snickerdoodles are good on their own but they really shine as part of a cookie spread. They pair well with my gluten-free chocolate chip cookies and gluten-free peanut butter cookies for a classic cookie box or holiday platter. If you want to add something with a different flavor profile, my gluten-free thin mints are a great contrast to the cinnamon sugar and hold up well in a cookie box. During the fall, I like to pair these with my gluten-free pumpkin cookies , too!