Simple Gluten-Free Snickerdoodle Cookies

Simple Gluten-Free Snickerdoodle Cookies
  • PREP TIME
    15 mins
  • COOK TIME
    12 mins
  • TOTAL TIME
    30 mins
  • SERVING
    24 People
  • VIEWS
    85

Experience the nostalgic warmth of snickerdoodles, reimagined for gluten-free indulgence. These cookies boast a delicate, melt-in-your-mouth interior and a satisfyingly crisp exterior, all enveloped in a comforting cinnamon-sugar embrace.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    18 mg
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    3 g
  • Sodium
    88 mg
  • Sugar
    9 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release and cleanup. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda. This ensures even distribution of the leavening agents. (3 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a separate, large bowl, cream together the softened butter and 3/4 cup of the granulated sugar using an electric mixer on medium speed until light and fluffy. This should take about 2-3 minutes. Beat in the egg until fully incorporated. (5 minutes)

Image Step 04
04 Step

Recipe View 2 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. (2 minutes)

Image Step 05
05 Step

Recipe View 1 mins In a small bowl, combine the remaining 1/4 cup of granulated sugar with the ground cinnamon. (1 minute)

Image Step 06
06 Step

Recipe View 10 mins Roll the cookie dough into 1 1/2-inch balls. Then, gently roll each ball in the cinnamon-sugar mixture, ensuring they are evenly coated. Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. (10 minutes)

Image Step 07
07 Step

Recipe View 15 mins Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the centers are set. (15 minutes)

Image Step 08
08 Step

Recipe View 2 mins Let the cookies cool on the baking sheets for 1-2 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. (2 minutes)

For best results, use a high-quality gluten-free all-purpose flour blend that contains xanthan gum. This helps to bind the ingredients and create a texture similar to traditional snickerdoodles.
Don't overmix the dough! Overmixing can develop the gluten (even in gluten-free flour), leading to tough cookies.
If your dough is too soft to roll, chill it in the refrigerator for 15-20 minutes before shaping into balls.
For a slightly tangier flavor, add 1/4 teaspoon of cream of tartar to the dry ingredients.
Store cooled cookies in an airtight container at room temperature for up to 3 days.

Jackeline Robel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 28 Ratings)
Total Reviews: (5)
  • Era Klein

    A little too sweet for my taste, I would reduce the sugar slightly next time.

  • Raegan Gerlach

    Super easy to make and they came out perfectly. My kids loved them!

  • Fredrick Satterfield

    The texture was spot on! You would never guess they were gluten-free.

  • Jameson Beer

    I added a touch of almond extract and it was delicious!

  • Arch Wiegand

    These were amazing! My gluten-free friends were so happy to finally have a snickerdoodle they could enjoy.

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