These gluten free snickerdoodles are like your classic favorite but made gluten free, refined sugar free and still FULL of flavor. They are pillowy and soft with a chewy center. The perfect holiday cookie to add to your cookie box this year!
I tested these Snickerdoodles 7 times to get them just right! Not too cakey, not too sweet, a little more cinnamon than the originals and perfectly soft and still chewy in the middle! I suggest to make the recipe as written for best results.
WHY YOU WILL LOVE GLUTEN FREE SNICKERDOODLES
A classic holiday favorite but made gluten free and without refined sugars so everyone can enjoy!
No chill required, you can scoop and bake right away.
These snickerdoodles have a touch more dairy free butter and cinnamon than the classic snickerdoodle recipe, that means they're less dry.
There is cinnamon in the dough AND in the sugar coating, so these are for cinnamon lovers only!
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INGREDIENTS IN GLUTEN FREE SNICKERDOODLES
Cream of Tartar
Baking Soda
Sea Salt
Dairy Free Butter Stick
Monkfruit or Cane Sugar
Egg or Applesauce
Vanilla
Cinnamon
SUBSTITUTIONS AND SWAPS!
GLUTEN FREE FLOUR: These have been tested with Bob's 1:1 and King Arthur Measure for Measure gluten free flour. I have not tested a grain free version yet.
CREAM OF TARTAR: This is the classic tang in Snickerdoodles, and what separates them from a cinnamon cookie. I don't use a lot in this recipe, just 1/2 teaspoon. If you want more of a tang, add up to 1 tsp.
CINNAMON: I like adding a touch of cinnamon in the dough to give extra cinnamon flavor. Classic snickerdoodles do not have cinnamon in the dough, so omit this if you want more a classic taste.
DAIRY FREE BUTTER: I do think coconut oil can be swapped for the butter, but they may not spread as much. Pushing the dough so the tops are flat before baking will help.
COCONUT SUGAR: Can be replaced for any granulated sugar but I found this was the best when combined with monkfruit or a white granulated sugar. Other granulated sugars to use here in replacement would be maple sugar or date sugar!
MONKFRUIT: I do not suggest subbing the monkfruit for white cane sugar! I tried this in one test and they spread SO MUCH. I'd just sub in extra coconut sugar or leave it out since we will be rolling in cinnamon and sugar.
EGG: I have not tested this yet but I do think the egg can be replaced with 1/3 cup applesauce to make these snickerdoodles vegan.
Why is Cream of Tartar needed for Snickerdoodles?
Cream of tartar and baking soda are used in snickerdoodles rather than baking powder. Yeah, you could use 1 1/2 teaspoons of baking powder instead of the cream of tartar and baking soda, but you wouldn’t really have a classic snickerdoodle. Cream of tartar adds a slightly tangy flavor, which separates it from cinnamon cookies and makes it a classic snickerdoodle. I only added 1/2 teaspoon in this recipe, so it has just a slight tang and is not overpowering.
Why Snickerdoodles are soft and puffy
How do you make snickerdoodles puffy and soft? This is due to the ratio of flour to the butter and sugar. Adding more sugar will make Snickerdoodles spread flat, and same thing will happen when you add more butter. Also, slightly under baking the snickerdoodles will guarantee a softer cookie. I like the take them out of the oven at 10-11 minutes. This will keep the inside of the cookie softer and more chewy in texture.
No chill needed!
These snickerdoodles don't need to be chilled, so you can mix and bake right away!
However if you feel the dough is too sticky, you can place in fridge for 30 minutes for butter for firm up.
How to make healthier gluten free snickerdoodles:
see recipe card below for full ingredient list and instructions
STEP 1 Combine the sugars with the butter and cream until smooth with a hand mixer. Add in the egg and vanilla.
STEP 2 Mix together all the dry ingredients: flour, salt, baking soda, cream of tartar and cinnamon.
STEP 3 Combine the dry into the wet ingredients and mix until a dough forms. Scoop dough into balls and place on baking sheet.
STEP 4 Roll the dough balls into a cinnamon and sugar mix. Bake for 10-12 minutes for larger cookies and 8-10 minutes for smaller cookies.
STEP 5 Tap the hot pan to flatten the cookies. Let cool and enjoy!
FAQs
Can I make gluten free snickerdoodles also paleo?
I have yet to test a paleo flour blend, but you can try a 1:1 paleo flour blend, like Bob's Red Mill. If the batter seems too sticky and not scoopable, add 1/4 cup more flour.until batter is just sticky but still rollable.
Can I make gluten free snickerdoodles also paleo?
I have yet to test but I do think replacing the egg with 1/3 cup applesauce will work. Or even a dairy free yogurt to enhance the classic tang!
My dough is too sticky to roll into balls!
The dough will be a little sticky but you should be able to roll into balls and in the sugar and cinnamon coating without sticking to your hands. If it's very sticky, place in fridge for an hour for the butter to firm up. If it's STILL too sticky, add 2 Tbsp more flour to the dough.
What if I don't have cream of tartar?
Cream of tartar is what gives the cookies a classic snickerdoodle tang. It also helps to add softness and chew. You could replace this + the baking soda for 1 tsp of baking powder, but they will just be cinnamon cookies!
Any other questions? Ask in the comment box below!
NOTES TO MAKE THE PERFECT SNICKERDOODLES
1. Cream of tartar will give these cookies the perfect classic tang and puff. Don't skip out!
2. The dough will be a little sticky, but rolling in the cinnamon and sugar will help when rolling the dough balls. However the dough seems too sticky to work with, refrigerate for an hour.
3. Do not overbake! This will lead to a cakier and dry cookie. If you want a chewy center, remove from oven when edges are set but centers are still soft and gooey. A larger cookie (2 Tbsp) is perfect at 10-11 minutes for me.
4. Tap the pan when out of the oven to help flatten them when warm!
