These are truly the BEST gluten free snickerdoodles! These cookies are extra soft and topped with irresistible cinnamon sugar.
Okay guys, we're throwing it back to another classic today. In my opinion, snickerdoodles are right up there with chocolate chip when it comes to classic cookies that every baker should have up their sleeve.
Lucky for you, I've created these gluten free snickerdoodles and let me tell you... you're going to want to try these. Especially if you are a fan of my snickerdoodle bars, maple snickerdoodles, and my snickerdoodle cheesecake!
As I was working on this recipe, I started thinking about snickerdoodle cookies... what are snickerdoodles? What exactly is cream of tartar and why is it a staple in this particular cookie?
A couple of things all good snickerdoodle cookies have in common: a cracked surface, a yummy cinnamon-sugar topping, and cream of tartar.
Cream of tartar is a leavening agent, when combined with baking soda. Not only does it give us that texture we want, it also gives us that tangy flavor that is unique to snickerdoodles.
Why You'll Love This Recipe
- This gluten free snickerdoodle recipe is seriously easy. No complicated ingredients. No chill time. So if the craving hits, you can whip these up and enjoy them in about half an hour, IF that!
- They're so, so soft. Like, melt in your mouth soft. That's always been my favorite kind of cookie, so if you're also a soft cookie person, these are definitely for you.
- You get the perfect amount of cinnamon and sugar here. I feel like it's easy to go overboard on the cinnamon, which can get overpowering, but not with this recipe! What's nice is you can also go as light or as heavy on the topping as you'd like. As you can see, I like a light coating on my cookies.
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1 flour. If you are using a different blend, make sure it contains xanthan gum. You may also use AP flour if you are not following a gluten free diet.
- Cream of tartar: As mentioned above, this is a key ingredient in snickerdoodles. Cream of tartar is a leavening agent and can typically be found in the baking aisle, near the baking powder and baking soda.
- Greek yogurt: I like to use Greek yogurt for a bit more tang and for extra soft cookies. I typically use 0% or 2% yogurt.
Step by Step Instructions
Are you ready for what might be one of the easiest cookie recipes ever? Let's do this!
STEP ONE: To make my gluten free snickerdoodles, start by combining the dry ingredients in a small bowl.
STEP TWO: Cream the butter with the sugar using an electric mixer (hand or stand mixer).
STEP THREE: Then add in the vanilla and yogurt, and mix to combine.
STEP FOUR: Add the dry ingredients into the wet ingredients and mix on low speed, or by hand.
STEP FIVE: In a separate small bowl, make your cinnamon sugar topping. Break off pieces of the cookie dough with your hands, roll them into equal-sized balls, and roll each one in the cinnamon sugar topping.
STEP SIX: Place on your baking sheet and bake on 375ºF for 10-12 minutes and, whatever you do, DO NOT OVER-BAKE!
The resulting snickerdoodle cookies are sure to be extra soft and dreamy, so good luck having just one!
Frequently Asked Questions
Yes! You should be able to substitute your favorite non-dairy butter and yogurt.
No, this recipe calls for cream of tartar and this is a key ingredient that can't be substituted.
Yes! You can freeze either the cookie dough or the baked cookies in a zip-top bag for up to 3 months.
Watch How To Make This Recipe
Did you make my gluten free snickerdoodles? Leave a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
The Best Gluten Free Snickerdoodles
- 1 ¾ cup (210g) gluten free flour blend
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (56g) Greek yogurt room temperature
- 1 teaspoon vanilla extract
- ¼ cup (50g) granulated sugar
- ½ teaspoon cinnamon
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk the flour, cream of tartar, baking soda, cinnamon, and salt together. Set aside.1 ¾ cup (210g) gluten free flour blend, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt
- In a separate bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the yogurt and vanilla and mix. Stir in the dry ingredients until combined.½ cup (113g) unsalted butter, ¾ cup (150g) granulated sugar, ¼ cup (56g) Greek yogurt, 1 teaspoon vanilla extract
- Make the topping in a small bowl by combining the sugar and cinnamon. Using your hands, break off pieces of cookie dough, roll into a ball, and roll in the cinnamon-sugar topping. Place on baking sheet, 1-2 inches apart, and bake for 10-12 minutes.¼ cup (50g) granulated sugar, ½ teaspoon cinnamon
- You can make the cookies as small or as big as you'd like! The recipe just may yield more/less cookies for you depending on the size. I typically scoop out 1 tablespoon of dough per cookie.