Gluten Free Snickerdoodles
Easy Gluten free snickerdoodles are must for the holiday season! This gluten free and dairy free snickerdoodles recipe is super simple and they are a light and fluffy version. If you prefer a crispy snickerdoodle, then this recipe isn’t the one for you!
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. Also, having a good quality gluten free flour is a necessity.
Gluten Free Snickerdoodles
Growing up I have always loved 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.
Where did Snickerdoodles come from?
They are known to be European and are also called, Snipdoodles or Cinnamon Sugar Cookies.
Ingredients needed to make gluten free dairy free snickerdoodles…
- Eggs or you can use aquafaba, 1/4 cup for every egg, so a total of 1/2 cup for this recipe
- Butter, I used vegan Earths Balance Butter
- Light Brown Sugar
- Granulated Sugar
- Gluten Free All Purpose Flour, I only recommend Better Batter Original Blend for this recipe. Your follow makes a huge difference and I recommend using Better Batter. You can also make My Personal Flour Blend. I have used both and I like both, but prefer my cookies with Better Batter.
- Salt
- Cream of Tartar
- Baking Soda
Note: If you make my personal flour blend then you will need to add 1 tsp of xanthan gum to your recipe.
How to make Easy Gluten Free Snickerdoodles?
- In a stand mixer add the butter, eggs (or aquafaba), and sugars. Mix on low speed for about 30 seconds, increase to med/low and blend for about a minutes. Do not over beat the mixture.
- Add all of the dry ingredients and blend on low for 30 seconds, increase the speed to med/low and blend for 1-2 minutes, scraping the sides of the bowl half way through.
- Refrigerate the dough for at least 30 minutes. Overnight is even better. Cold dough performs better.
- Preheat the oven to 350 degrees F.
- In a bowl add the cinnamon and sugar and stir well. Scoop he dough with a cookie scooper and plop the dough ball into the cinnamon sugar mixture. Roll the dough ball around to make it smooth and cover completely with cinnamon sugar. Place the dough a baking sheet lined with parchment paper and space them at least 2 inches apart.
- Bake for 9-12 minutes. I found 10 minutes was perfect for mine. Allow to cool for about 20 minutes and serve!
If you want a gluten free and dairy free snickerdoodle 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.
Why did my Snickerdoodles come out flat?
Why did my gluten-free cookies not rise?
What is the best gluten-free flour to use for cookies?
I made these gluten free and dairy free snickerdoodle 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.
Gluten and Dairy Free Snickerdoodles
So, go make some of these amazing gluten free and dairy free snickerdoodles cookies and Happy Holidays to you and yours!
Gluten Free Snickerdoodles
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Ingredients
- 1 Cup Vegan Butter
- 1 Cup Sugar
- ½ Cup Light Brown Sugar
- 2 Eggs
- 2 3/4 Cups Gluten Free All Purpose Flour I used Better Batter Original
- 1 1/2 tsp. Cream of Tartar
- ½ tsp. Baking Soda
- 1/4 tsp of Salt
Topping:
- 1/2 Cup Sugar
- 3 tsp. Cinnamon
Instructions
- In a stand mixer add the butter, eggs (or aquafaba), and sugars. Mix on low speed for about 30 seconds, increase to med/low and blend for about a minutes. Do not over beat the mixture.
- Add all of the dry ingredients and blend on low for 30 seconds, increase the speed to med/low and blend for 1-2 minutes, scraping the sides of the bowl half way through.
- Refrigerate the dough for at least 30 minutes. Overnight is even better. Cold dough performs better.
- Preheat the oven to 350 degrees F.
- In a bowl add the cinnamon and sugar and stir well. Scoop he dough with a cookie scooper and plop the dough ball into the cinnamon sugar mixture. Roll the dough ball around to make it smooth and cover completely with cinnamon sugar. Place the dough a baking sheet lined with parchment paper and space them at least 2 inches apart.
- Bake for 9-12 minutes. I found 10 minutes was perfect for mine. Allow to cool for about 20 minutes and serve!
Nutrition
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!
Need more awesome holiday recipes? I’ve got you covered…
- Paleo Apple Pie
- Cut Out Sugar Cookies
- Paleo Pecan Pie
- Cinnamon Roll Stuffed French Toast
- Gluten Free Peppermint Chocolate Chip Cookies (Dairy Free)
This recipe was originally posed in December of 2017. It was updated and republished in November of 2022.
