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A stack of crackled gluten free snickerdoodles on a white plate

Gluten Free Snickerdoodles

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5 from 7 reviews

  • Author: Jesse Daniel Wiley
  • Total Time: 1 hour 25 mins
  • Yield: 12 cookies
  • Diet: Gluten-Free

Description

These delightful gluten-free snickerdoodles capture the essence of a Southern kitchen with their signature tangy bite and soft, pillowy centers. A unique double-rolling technique creates a thick, crackly cinnamon-sugar crust that makes these cookies indistinguishable from the classic version.

Ingredients

  • 2 cups gluten-free all-purpose flour blend
  • 1/2 teaspoon xanthan gum (if not in flour blend)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. In a small bowl, whisk together the gluten-free flour, xanthan gum, salt, 1 teaspoon cinnamon, baking soda, and cream of tartar.
  2. In a large mixing bowl, beat the room temperature butter and 3/4 cup sugar on medium-high speed for 4 minutes until light and fluffy.
  3. Add the egg and vanilla extract, beating on medium speed until just combined.
  4. Gradually mix the dry ingredients into the wet ingredients on low speed until the dough is just incorporated.
  5. Wrap the dough tightly in plastic wrap and refrigerate for at least one hour to allow the starches to hydrate.
  6. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  7. Divide the chilled dough into 12 equal pieces and roll each into a smooth ball.
  8. In a small bowl, combine the coating sugar and cinnamon; roll each dough ball in the mixture until fully covered.
  9. Let the coated balls rest for 5 minutes, then roll them in the cinnamon-sugar mixture a second time for a thick, shimmering crust.
  10. Place balls on the prepared baking sheets 2 inches apart and bake for 10 minutes until the edges are set.
  11. Rest the cookies on the hot baking sheet for 10 minutes to allow the structure to set before moving.
  12. Transfer to a wire rack to cool completely before serving.

Notes

For the most consistent results, ensure your butter is truly at room temperature before creaming to achieve the necessary aeration. If you find your cookies are puffing too much, you can lightly flatten the dough balls with the palm of your hand after the second cinnamon-sugar roll. Storing these in a sealed container with a small piece of parchment between layers will help preserve that perfect crackly exterior.

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cookiessweet.com/gluten-free-snickerdoodles-4/