Soft & Chewy Gluten-Free Snickerdoodles
Enjoy these soft, chewy gluten-free snickerdoodle cookies made with butter and vanilla for a delightful treat everyone can enjoy.
Ingredients
- 1 cup unsalted butter, softened (use Smart Balance for dairy-free/vegan)
- 1 ½ cups granulated sugar
- 2 large eggs (use Bob's Red Mill gluten-free egg replacer for egg allergy)
- 2 tsp pure vanilla extract
- 3 cups gluten-free all-purpose flour with xanthan gum
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter and 1½ cups granulated sugar until light and fluffy.
- Add the eggs (or egg replacer) and vanilla extract, and cream until smooth.
- Mix in the cream of tartar, baking soda, and salt until just combined.
- Gradually add the gluten-free flour, mixing until a cohesive dough forms.
- In a small bowl, combine the remaining ¼ cup granulated sugar and ground cinnamon for the coating.
- Scoop dough into 1½ teaspoon balls. Roll each ball generously in the cinnamon-sugar mixture.
- Place coated dough balls on the prepared baking sheets, 1-2 inches apart, and bake for 9-11 minutes, or until edges are lightly golden.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.