The Perfect Gluten Free Snickerdoodles

If you’ve ever struggled to find a gluten free snickerdoodle that actually tastes like the classic cookie you remember, this recipe is for you. My perfect gluten free snickerdoodles are soft, chewy, coated in cinnamon sugar, and have that signature tangy flavor that makes a snickerdoodle a snickerdoodle — not just a sugar cookie in disguise. You don’t need fancy techniques or hard-to-find ingredients, and no one will guess they’re gluten free unless you tell them.

Snickerdoodles are one of those nostalgic cookies that feel right year-round but especially shine during the fall and holiday baking season. Between the warm cinnamon sugar coating and the soft, crackled tops, they’re cozy, familiar, and always a crowd-pleaser. Making them gluten free can be tricky, though — the texture matters. Too dry and crumbly? Not it. Too dense? Also not it. This recipe strikes the balance so you get cookies that bake up tender in the center with lightly crisp edges, just like the classic version.

These gluten-free snickerdoodles are perfect for cookie swaps, bake sales, lunchbox treats, or a simple afternoon baking session. They hold their shape, store well, and freeze beautifully, making them a great go-to cookie recipe to keep on hand.

Prep Time: 20 minutes

Cook Time: 12-14 minutes

Makes: 24 cookies

Ingredients:

2 ¼ cups Gluten Free Flour

1 cup Almond Flour

½ cup Potato Starch

2 tsp Cream of Tartar

1 ½ tsp Baking Soda

1 tsp Salt

1 tsp Xanthan Gum

1 ½ sticks of Butter

1 ½ cups Brown Sugar

1 tbsp Vanilla

2 Eggs

3 tbsp Granulated Sugar

1 tbsp Cinnamon

Instructions:

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. This helps prevent sticking and ensures even baking.

2. In a large bowl, beat the softened butter with 1 cup of the sugar until light and fluffy. This step is key for soft, chewy cookies.

3. Mix in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.

4. In a separate bowl, whisk together the gluten-free flour, cream of tartar, baking soda, salt, and cinnamon.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft but scoopable.

6. In a small bowl, mix the remaining sugar with the cinnamon.

7. Scoop the dough into 1-inch balls, roll each ball in the cinnamon sugar mixture, and place on the prepared baking sheets, leaving space between cookies.

8. ake for 8–10 minutes, until the edges are set and the tops are lightly cracked. The centers will look slightly underbaked — that’s what keeps them soft.

9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips for Perfect Gluten-Free Snickerdoodles

• Use room-temperature butter for better texture and even mixing

• Don’t overbake — gluten-free cookies firm up as they cool

• Cream of tartar matters — it gives snickerdoodles their classic tang and chewy texture

• Chill the dough for 20–30 minutes if it feels too soft or sticky

• Measure flour carefully — too much flour can make gluten-free cookies dry

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