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The BEST Gluten-Free Snickerdoodle Cookie Recipe – Soft, Chewy, and Cinnamon-Sweet

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These gluten-free snickerdoodles are soft, chewy, and coated in warm cinnamon sugar. A classic cookie made allergy-friendly without sacrificing flavor or texture.

Ingredients

Scale

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • ¼ cup brown sugar (optional)

  • 1 large egg

  • 1 tsp vanilla extract

  • 1½ cups gluten-free 1:1 baking flour (with xanthan gum)

  • ½ tsp cream of tartar

  • ½ tsp baking soda

  • ¼ tsp salt

Cinnamon Sugar Coating:

  • ¼ cup granulated sugar

  • 1½ tsp ground cinnamon

Instructions

  • Preheat oven to 350°F. Line baking sheets with parchment.

  • Cream butter and sugars until fluffy.

  • Add egg and vanilla; mix until smooth.

  • In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.

  • Gradually mix dry ingredients into wet until a soft dough forms.

  • Mix cinnamon and sugar in a small bowl.

  • Roll dough into 1-tbsp balls and coat in cinnamon sugar.

  • Place on baking sheet and gently flatten.

  • Bake 9–11 minutes until edges are set and tops are crackled.

  • Cool on baking sheet for 5 minutes, then transfer to wire rack.

Notes

For dairy-free, use vegan butter. Freeze dough balls for up to 3 months. Best enjoyed within 5 days of baking.

Find it online: https://mymommeals.com/the-best-gluten-free-snickerdoodle-cookie-recipe-soft-chewy-and-cinnamon-sweet/