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.

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Prep Time 8

Cook Time 12

Total Time 20

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

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

- Use room temperature butter and eggs for best creaming results.
- Don't overmix the dough after adding flour to keep cookies tender.
- Adjust cinnamon-sugar ratio to your preference.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.