Gluten free snickerdoodles that are melt-in-your-mouth soft!! Sugar cookies get coated in a sweet cinnamon-sugar coating for the perfect gluten free cookie recipe.
Nothing says the holidays more than a big batch of soft and fluffy gluten free snickerdoodles!!
Have you ever been to a cookie exchange?
Back when I was in high school I had an annual Christmas cookie exchange. Some years we would have as many as 25 girls. With each girl bringing 2 1/2 dozen cookies there ended up being A LOT of cookies!!
At the end of the party, each girl would go around the room and place one of each type of cookie into her take-home container. She would then get to go home with 25 different kinds of cookies.
Since I have become gluten-free there is nothing I enjoy more than seeing the look on people’s faces when they find out what they are eating is in fact… gluten free. A bit of shock and awe appears and I can see the wheels turning.
Many times I am asked, “So this is healthy for me?!”
Trying not to chuckle too loudly I oftentimes remark, “Noooottt quite. Yes, it is free of gluten, but it is still loaded with sugar and butter!!”
These gluten free snickerdoodles have that magical power of making people gluten-free dessert believers. They are melt-in-your-mouth soft and coated with just the right amount of sugar and cinnamon. Being a bit of a cinnamon-aholic, there is also a bit of it in the batter.
Want to know the best part about these Gluten Free Snickerdoodles?
There is absolutely NO chilling time required!! Yup. Simply mix up the dough, roll them in the cinnamon-sugar goodness and bake ’em up.
So the next time a cookie craving hits… take solace in the fact that you can have these babies ready in under 30 minutes!
Did you make this recipe?
I would love to hear how it turned out for you in the comments section below!
Or, you can show off your magnificent creation and tag it on Instagram with #glutenfreewithlb
Gluten Free Snickerdoodles
- 1 cup butter softened
- 1 1/2 cup white sugar
- 2 large eggs
- 1 tsp. vanilla
- 2 cups white rice flour*
- 1 cup tapioca starch*
- 1 1/2 tsp. xanthan gum*
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/4 cup white sugar
- 2 tsp. cinnamon
Preheat oven to 375 degrees.
In the bowl of an electric mixer place butter and sugar. Beat on medium for 1 minute.
Add eggs and vanilla. Continue mixing on medium for another minute.
In a separate bowl combine flour, starch, xanthan gum, cream of tartar, baking soda, salt and 1 t. cinnamon. Toss to combine.
Slowly add dry ingredients to butter/sugar mixture until all ingredients are well incorporated.
In a medium, shallow bowl place ¼ c. white sugar and 2 t. cinnamon. Toss to combine.
Scoop out 2 tablespoons of dough, shape into a ball and then roll in the cinnamon-sugar mixture. Repeat with remaining dough.
Line two baking sheets with parchment paper and spray with nonstick cooking spray.
Place cookie dough balls evenly spaced on baking sheets.
Bake for 11-12 minutes or until cookies are cooked through.
Let cool for at least 10 minutes before serving and enjoy!
*You can also use 3 cups of a gluten-free 1-to-1 baking blend instead of the starch, flour and xanthan gum.
Want more recipes like these Gluten Free Snickerdoodles?
Be sure to check out some of the other gluten-free cookie recipes found here on Gluten Free with L.B.: