Description

These delightful gluten-free snickerdoodles capture the classic tangy flavor and soft, pillowy texture of the traditional favorite. Rolled in a sparkling cinnamon-sugar coating, they are incredibly easy to make in just one bowl for a comforting treat everyone can enjoy.

Ingredients

1/2 cup salted butter, softened
1/2 cup white granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups gluten-free 1:1 all-purpose baking flour (with xanthan gum)
1 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)

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Instructions

In a large mixing bowl, cream together the softened butter, white sugar, and light brown sugar for approximately one minute until the mixture is pale and fluffy.
Beat in the egg and vanilla extract, scraping down the sides of the bowl to ensure everything is well combined.
Add the gluten-free flour, cream of tartar, cinnamon, baking soda, and salt directly to the wet ingredients and mix until a dough forms.
Using a cookie scoop, portion the dough into balls and roll each one thoroughly in the cinnamon-sugar mixture.
Place the dough balls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 to 60 minutes.
Preheat your oven to 350°F (175°C) and bake the chilled cookies for 10 to 14 minutes, allowing them to cool and firm up on the tray after removal.

Notes

For the best results, ensure your gluten-free flour blend contains xanthan gum to provide the necessary structure. If you prefer an extra-tangy cookie, you can slightly increase the cream of tartar by a quarter teaspoon. Always store these in an airtight container to keep the centers soft for days.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American