Some recipes come and go, but snickerdoodles? They never go out of style. This version has been passed down through my family since 1936, and it still holds up beautifully-especially after a gluten free glow-up. These cookies are tender, lightly crisped around the edges, and rolled in a bold cinnamon-sugar coating that practically sparkles.
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Skill Level: Beginner
Shortcut Central: To quickly bring butter to room temperature, fill a bowl with hot water. Let it sit to warm the bowl. Pour out the water and turn the bowl upside down over the butter. The butter will soften in 5 to 10 minutes.
Flavor Remix: Try mixing in orange zest with the sugar before creaming for a warm winter citrus flavor. Or try gluten free pumpkin snickerdoodles.
Allergy Watch: Dairy Free Option, Nut-Free
If you're chasing that sweet spot between chewy and soft with a crackly top that shouts "homemade," this snickerdoodle cookie recipe And yes, this gluten free version nails it-thanks to a few smart swaps and a good bit of testing in my kitchen.
What makes this recipe extra special is its use of both butter and shortening, which keeps the texture spot-on without getting greasy. Plus, the dough comes together quickly and bakes in just 10 minutes, making it perfect for last-minute cookie cravings.
I also did extensive testing on the level of cream of tartar. The cream of tartar is acidic, reacting with the baking soda. It adds the signature tang and helps create those iconic crinkles. The more you add the chewier the cookie.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon. You can use Earth Balance sticks to make this recipe dairy free.
- Vegetable Shortening: While butter adds flavor, the shortening keeps the gluten free cookies moist.
- Cream of Tartar: This inexpensive ingredient is a must for a true snickerdoodle.
- Baking Soda: Do not substitute baking powder for the soda.
- Eggs: Use room temp eggs for the best result. Just put the egg in a bowl of warm water for a few minutes before cracking.
- Vanilla: Use extract or vanilla paste; they are interchangeable.
- Cinnamon: The amount is based on basic cinnamon. Reduce the amount is using a specialty cinnamon with more heat.
Do I need to chill snickerdoodle dough?
Chilling the dough gives you a slightly puffier cookie with more defined cracks, but it's not essential. If you've got the time, chill for 30-60 minutes for a bit more chew. Otherwise, scoop and bake-no stress.
The cream of tartar really matters here. I tested lower amounts (the top cookie) and higher amounts. My recipe gives just the right tang and that classic snickerdoodle bite. Any less, and the cookies lean too sweet and lose their signature flavor. For a cakier cookie, you can increase the cream of tartar.
How to Make Gluten-Free Snickerdoodles
A step-by-step visual guide for making gluten-free snickerdoodles. You can skip to the recipe for the full written instructions.
Sift
Sifting the dry ingredients evenly distributes the leavener and prevents clumps.
Mix the Wet Ingredients
Cream together the butter and shortening with the sugar until light and fluffy. Then add the remaining wet ingredients.
Add the Dry Ingredients
Add you dry mixture ⅓ at a time. You can mix in by hand or use a mixer at a low speed for this.
Scoop and Sugar
Smaller is better for snickerdoodles because they will spread. Generously coat with the cinnamon sugar mixture. You can gently press down the top of the cookie, but it will prevent cracks from developing.
Bake and Cool
Rotate the cookie sheets halfway through for even baking. Cool for a few minutes on a baking sheet before moving the cookies to a wire rack.
Recipe Tips
- Use Room Temperature Butter (and Eggs). Cold ingredients won't cream properly and can mess with the texture.
- Sift for Smoothness. Especially important with gluten free flour.
- Watch the Bake Time. Snickerdoodles don't brown much. Take them out when set but soft in the center.
- Use a cookie scoop. For consistent sizing, a small scoop ensures the cookie dough balls are even in size.
More Gluten Free Cookie Recipes
Make Ahead and Storing
Make Ahead: Dough can be made and chilled up to 24 hours ahead. Bring to room temp before scooping.
Storing: Keep cookies in an airtight container at room temperature for 3-4 days.
Freezing: Freeze baked cookies for up to 2 months. Thaw at room temp. Dough balls can also be frozen and baked from frozen-just add a minute or two to bake time.
📖 Recipe
Classic Gluten Free Snickerdoodles
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Ingredients
- 2 ½ cups (310 g) 1:1 gluten-free flour with xanthan gum
- 1½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (113.5 g) unsalted butter 1 stick softened to room temperature
- 2 Tablespoons (50 g) vegetable shortening
- 1 ½ cups (300 g) granulated sugar
- 2 (2) large eggs
- 1 teaspoon vanilla extract or paste
For rolling
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees, with one rack in the top third and one rack in the bottom third of the oven.
- Sift together the flour, cream of tartar, baking soda, and salt, and set aside.2 ½ cups 1:1 gluten-free flour with xanthan gum, 1½ teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon kosher salt
- In a large bowl, beat together the butter, shortening, and 1 ½ cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. If using a stand mixer, use the paddle attachment. Add the eggs and vanilla, and beat to combine. Add the dry ingredients, and beat to combine, scraping down the sides as you go.½ cup unsalted butter, 2 Tablespoons vegetable shortening, 1 ½ cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- In a small bowl, combine the remaining ¼ cup of sugar and the ground cinnamon. Use a small scoop to form 1-inch balls of dough, and roll them in the cinnamon sugar. Place about 2 inches apart on an ungreased cookie sheet.¼ cup granulated sugar, 1 Tablespoon ground cinnamon
- Bake for 8 to 10 minutes, until the cookies are set in the center and begin to crack (they will not brown), rotating the baking sheets after 5 minutes.
- Cool on the cookie sheets for 5 minutes before transferring the cookies to a wire rack to finish cooling.
Equipment
- Large mixing bowl
- electric mixer or stand mixer
- cookie sheet
Notes
- If using Vietnamese or Saigon cinnamon, reduce to 1 teaspoon and increase to taste from there.
Nutrition
Recipe Questions
Yes, technically you can swap out the cream of tartar AND the baking soda 1 to 1 ½ teaspoons of baking powder. It won't taste the same. More like a cinnamon sugar cookie.
The cream of tartar prevents the sugar from crystallizing, essentially preventing the cookie itself from browning. How brown snicker doodles get has more to do with the cinnamon level on the outside.
Anonymous says
Just like the classics but they stay so soft.