An allergy friendly take on a classic, my easy gluten free snickerdoodles are extra soft and completely irresistible!
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? Where did they come from? Why are they called snickerdoodles? What exactly is cream of tartar and why is it a staple in this particular cookie?
First things first, a couple of things all good snickerdoodle cookies have in common: a cracked surface, a yummy cinnamon-sugar topping, and cream of tartar.
I didn't get too far in my research, though. There seems to be conflicting info about where they come from and why they are called snickerdoodles. Do you know? Let me know in the comments!
What I can tell you, though, is that cream of tartar is a leavening agent, like baking powder and baking soda. Not only does it work with the baking soda to give us that texture we want, it also gives you that tangy flavor that is unique to snickerdoodles.
Why You'll Love These Cookies...
- 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.
What You'll Need...
- The dry ingredients: flour + cream of tartar + baking soda + salt.
- The flavor: cinnamon + sugar + vanilla.
- The fat: unsalted butter.
- For binding and moisture: Greek yogurt.
- Top it off with: a delicious cinnamon-sugar topping!
How To Make...
Are you ready for what might be one of the easiest cookie recipes ever? Let's do this! To make my gluten free snickerdoodles, start by combining the dry ingredients in a small bowl.
Cream the butter with the sugar using your mixer (hand or stand mixer). Then add in the vanilla and yogurt, and mix to combine. Add your dry ingredients into the wet ingredients and mix on low speed, or by hand.
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. Place on your baking sheet and bake on 375ºF for 8-10 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! 😉
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!
For More Gluten Free Cookies, Try My:
Easy Snickerdoodle Cookies - Gluten Free, Eggless
Ingredients
- 1 ¾ cup (210g) gluten free flour (I use Bob's Red Mill 1 to 1)
- 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
- 1 teaspoon vanilla extract
For the topping:
- ¼ cup (50g) granulated sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
- 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.
- 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 8-10 minutes.
Notes
- 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.
Rebekah says
Can oat flour be used ? Can eggs be used instead of the yogurt?
Taleen Benson says
I don't think oat flour would work here, this recipe was developed using a GF flour blend like Bob's Red Mill 1 to 1. You should be able to use 1 egg instead of the yogurt though. Good luck!