Snickerdoodle Cookies- Gluten Free and Dairy Free
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Finding a gluten free and dairy free snickerdoodle with the perfect texture is not an easy task. It took some playing around with the amounts of flour and the temperature of the dough to figure out exactly how to make these the perfect texture.
I have grown up loving snickerdoodle cookies because they remind me of Christmas, and they were always a cookie I would turn to for the holidays. Soft, fluffy, and melt in your mouth deliciousness. The cinnamon sweetness with that burst from the cream of tartar is incomparable. I had made them after going gluten free with success, but attempting them dairy free was another story.
The goal of a snickerdoodle is to have the right amount of fluffiness with a slight crunch on the outside. The first round provided me with a soft and fluffy cookie, I enjoyed it, but realized it wasn’t the texture most would long for.
The second round provided a flat and crispy cookie. Great to go along with an afternoon tea, but not the soft and chewy center that I was working towards.
The third round turned out perfect. I realized the key to success was the amount of baking soda and how long I chilled the dough for. The longer you chill the dough, the better your results. About 2 hours is preferred.
If you want a cookie that tastes like the real deal, then dairy free butter is a must. I tried coconut oil, but nothing gives the cookies their texture and flavor that you want and need like a simple dairy free butter. There are many options available to you now to choose from.
I made these cookies 4-5 times, so I have perfected it. They have been taste tested by my neighbors, my fellow PTO Mama’s, my immediate family, and many others I handed them out to so I wouldn’t eat them all.
I injured my finger nail this week. I was happy that I got these cookies done and figured out before this accident, however, I had to cancel Cooking and Cocktails and I was super bummed about that. My friend Marilyn who owns Kember’s Gluten Free was driving up here from Portland to go live with me and cook her amazing pizza crusts. We are planning to reschedule for January, so stay tuned for that.
The Christmas countdown has begun and I am checking things off of my list. It’s crazy how much I have to do for the holidays. Don’t get me wrong, I LOVE Christmas, but why is literally every task except for the Christmas lights my responsibility? Ugh, it makes it exhausting, but the kids are growing fast so I am doing my best to get it done and stay cheerful.
This year the school didn’t do much for the kids. This made it easier on my part, but I was a little disappointed at the same time that they didn’t have a party or sing Christmas songs. I LOVE the little holiday concerts and things that the kids get to do.
My next task is attempting the cinnamon rolls again, those are some tricky and temperamental punks. I hope the dough cooperates with me.
I will also have a light but decadent Orange Cranberry loaf up the blog soon. You truly get the perfect amount of citrus, tart, and sweetness all rolled into one delicious loaf. You will LOVE it. Even my sister whom hates oranges was raving good things about it, she said, “The contrast of the orange is perfect. It’s crazy how you blend things I don’t like into something so delicious.” I’ll take it and I hope you make some!
So, go make some of these amazing cookies and Happy Holidays to you and yours!
- Prep time: 30 minutes
- Cook time: 14 minutes
- Total time: 2 hours 44 minutes
- Serves: 3 dozen cookies
Snickerdoodle Cookie Dough
- 1 Cup Dairy Free Butter
- 1 Cup Sugar
- 1/2 Cup Light Brown Sugar
- 2 Eggs
- 2 Cups Gluten Free All Purpose Flour
- 1 Cup Tapioca Starch
- 2 tsp. Cream of Tartar
- 1 1/2 tsp. Baking Soda
- Dash Salt
- 1 1/2 tsp. Xanthan Gum
Cinnamon Sugar Coating
- 1/4 Cup Sugar
- 2 tsp. Cinnamon
In a Stand Mixer, cream the butter and sugars.
Add eggs and beat for 1 minute.
Chill dough for 1-2 hours.
Preheat the oven to 350 degrees F.
In a bowl, mix together the cinnamon and sugar coating.
Use a TBSP. to scoop the dough, roll it into a ball with your hands and drop it into the cinnamon sugar mixture. Coat all sides of the dough ball. Place on baking sheet. Repeat.
Bake for 14 minutes. Allow to cool on the baking sheet for 5 minutes and then transfer the cookies to a cooling rack lined with parchment paper. Once they cool for 15-30 minutes they are ready to be devoured. Enjoy!
If you like this recipe then you will LOVE all of the recipes in my cookbook, Living Freely Gluten Free. There are over 100 delicious and practical recipes! They are all gluten and dairy free made with easy to find ingredients. Get your copy now!