Snickerdoodles

Gluten-Free Snickerdoodles | The Gluten-Free Homemaker

These really are the perfect cookie.  They aren’t necessarily my all time favorite, but they are easy to make, look lovely, have a light and crisp crunch to them, and of course, a buttery cinnamon taste.  They’re perfect.

The first time I made snickerdoodles, years ago, I didn’t know what they were.  I’m sure I had eaten them before, but I didn’t know their name since they weren’t something my mother ever made.  Add to that the fact that I was in a rush to get the cookies done and I ended up putting the cinnamon into the batter, rather than on the outside.  I soon discovered my mistake, but it was too late.

They still tasted good, but they weren’t quite the same.  The thing that really makes a snickerdoodle a snickerdoodle is having cinnamon sugar on the outside where it hits your taste buds first thing and gives them that cinnamony tingle.  So, if  it’s your first time making them, save the cinnamon for rolling and don’t add it to the dough.

Snickerdoodles | The Gluten-Free Homemaker

4.5 from 2 reviews
Snickerdoodles
Author: 
Recipe type: Dessert
 
Ingredients
  • ½ cup (1 stick) butter, softened
  • ¾ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla
  • 1 cup white rice flour
  • ½ cup potato starch
  • ¼ teaspoon salt
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • 2 Tablespoons sugar
  • 2 teaspoons cinnamon
Instructions
  1. Preheat oven to 350°. Grease a cookie sheet that is lined with parchment paper.
  2. In the bowl of your mixer, cream together the butter and sugar.
  3. Add the egg and vanilla and beat several minutes until light and fluffy.
  4. In a smaller bowl, combine the flour, starch, salt, cream of tartar, baking soda, and xanthan gum. Add these dry ingredients to the mixing bowl. Combine on low speed until moistened then beat on medium speed about 30 seconds more.
  5. In a very small bowl, combine the 2 Tablespoons sugar and the cinnamon.
  6. Roll the dough into balls approximately 1 inch in diameter. Roll the balls in the cinnamon sugar.
  7. Place them on the greased and lined cookie sheet about 2 to 3 inches apart. (Wipe and regrease the parchment paper between batches to help them spread evenly.)
  8. Bake at 350° for 8 minutes.
  9. Move cookies to a wire rack to cool.

 



This post may contain affiliate links. See my disclosure policy for more information.


Comments

  1. Faye says

    Oh Linda, These look so good. I am going to try to make them today! Thank-u. Hope you have a great day! Blessings, Faye

  2. Pam says

    Oh so nice and yummy! One of our fav cookies!

    Linda, did you know that I gave you a "Happy 101" blog award?

    Hugs!

    P.S. been passing around info. on your survey!

  3. Tasty Eats At Home says

    Snickerdoodles, while good, are not my favorite cookie. They often are overshadowed by my friends chocolate chip cookie, and the ever-so-wonderful brownie. But they do have their place. They're simple, sweet, and delicious. Yours look wonderful.

  4. gfe--gluten free easily says

    Snickerdoodles are one of our favorites! I've made them since going gf, but mine came out too crispy and not chewy enough. I'll have to compare your recipe to the one I use. Your cookies look wonderful! I've always heard that Snickerdoodles were the first cookie, just made with ingredients that any baker would have on hand at that time. No idea if that's true, but it sounds good! Oh, I understand about running out of time. Alas, the ingredients for your delightful cashew coconut clove cookies are still on the counter (although Mr. GFE has eaten some of the cashews LOL). I still look forward to making them though. :-) Hmmm, maybe tonight for Mr. GFE's handbell group …

    Thanks,
    Shirley

  5. Vicki W says

    I am also allergic to eggs so I made these with chia gel instead of the egg. They turned out great!

  6. Anonymous says

    These are excellent! I made them with palm shortening instead of butter, since my family is dairy-free. Thanks for the great recipe!!

  7. Kevin Williams says

    I made these with Pamela’s Gluten Free Pancake/Baking mix.

    I omitted the rice flour, potato starch, salt, baking soda, and Xanthan Gum because the baking mix already has those items in it.

    They are amazing! They flattened out nicely and cooked evenly. They are crispy on the outside and chewy on the inside.

    I added some semi-sweet chocolate chunks to a few of them as well which was very tasty.

    Thanks, Kevin.

    • Amy says

      I wondered if you could substitute with a pre-made flour blend. Thanks for letting us know that!

  8. Sharon says

    I made these yesterday and they were delicious! I didn’t have white rice flour, though, so I subbed 1/3 c brown rice flour, 1/3 c millet, 1/3 c sweet rice flour and they were excellent. Great recipe!

  9. Kimberly C says

    oh. my. gosh. i loveee snickerdoodles and these were just the trick! perfect in every way even though i used brown rice flour and tapioca starch. thanks so much!!

  10. Tracy says

    I just made these today and they are SO GOOD! I used shortening instead of butter (past recipes for gluten free cookies that called for butter have failed miserably for me) and I could NOT be happier with the results. Thank you so much for this recipe!!

    • says

      Tracy, thanks for letting us know that shortening works too. Since I’m dairy free now, I’ll probably be making them that way this year. I’m glad you enjoyed them.

  11. Demi says

    This recipe is great. the only things i changed instead of using 1 c of rice flour and 1/2 c of potato starch, i used 1 1/2 cup of King Arthur gluten free flour, and I added a little cinnamon and nutmeg into the dry mix. The dough is really soft when you roll it into balls, but don’t worry it works! I’m definitely saving this recipe.

  12. Liz says

    Hi Linda!
    I found your blog via pinterest and boy am I glad that I did! I just made the snickerdoodles today and boy are they good. They are so good that they come really close to my mom’s tried and true recipe. My loving and supportive husband (he’s not gf and I am) loves them! Thank you so much for this recipe and for your posts! The recipe is going to be put with me favorites!

    • says

      Hi Liz! I’m glad you like the snickerdoodles. I also have a loving and supportive husband who is not gf but enjoys my gf baking and cooking. Thanks for taking the time to say hello.

  13. andrea says

    I made these cookies today, yet to find out what the kids think. But for me they are a good cookie. Mine did turn out very flat I used 1/4 cup butter and 1/4 cup crisco. I used the crisco because one of the kids do not like soft cookies, so figured that they would be crispier, which they are. Thanks for the new cookie recipe, I did add a touch of nutmeg to the dough.

  14. Kari says

    These couldn’t have been any more perfect. This was my husbands fav cookie before gf, and you can’t even tell these are gf. I did substitute the potato starch for corn starch. Thanks for this wonderful recipe!

    • says

      Mattie, I’m sorry I don’t have an answer for you. I’m bad about counting the number of cookies! I’ll try and do it the next time I make them and add that information to the post. I haven’t made them yet this year, but my guess would be a few dozen.

  15. Kellie Long says

    I was wondering if I could just use a gluten free flour blend? Instead of rice flour, potato flour and gum. Thank you in advance.

    • says

      This question is difficult for me to answer because I haven’t tried it with a flour blend and there are so many different ones. It will probably work, but you will just have to experiment.

  16. Rose says

    This is a totLly GREAT cookie!!! Yummy, said the entire family (only two are gluten free, the rest of us think they taste just like normal gluttonous cookies! Thanks for sharing this recipe!!! :)

  17. Sharmin says

    Grocery was out of white rice flour- so I used brown rice flour. I also had picked up some gluten free baking mix, so I used it for the potato starch (that was the number one ingredient in the baking mix). The baking mix also had the gum and salt, so I didn’t double up those.

    I used 1/2 shortening and 1/2 coconut oil, so the cookies are crisp. I enjoy the little texture of the brown rice, and I think all the flavors work great with the cinnamon!

    Thanks, our little gluten free friend will enjoy!

  18. Nancy Selby says

    I just made Rockefellers for families. I was wondering if there was a gluten free one, now how about chocolate chip cookies? I love your recipes. My husband does not have celiac disease but he does enjoy some of the gluten free foods. Going to try to sneak some home made dinner rolls for Christmas

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: