Description
These Gluten-Free Snickerdoodles are soft, chewy, and perfectly coated in a cinnamon-sugar blend. Made with gluten-free flour and xanthan gum, they deliver the classic snickerdoodle flavor without gluten. Ideal for those with gluten sensitivities or anyone craving a delightful cinnamon cookie.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, cream of tartar, baking soda, and salt until well combined to ensure an even distribution of leavening agents.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat until fully combined, contributing to the cookie’s moisture and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until a dough forms. Avoid overmixing to maintain a tender texture.
- Chill Dough: Cover and chill the dough for 30 minutes in the refrigerator. This step firms up the dough, making it easier to handle and helping to prevent excessive spreading while baking.
- Prepare Coating: In a small bowl, mix together the ground cinnamon and granulated sugar to create the classic snickerdoodle coating.
- Form and Coat Dough Balls: Scoop tablespoon-sized portions of chilled dough, roll each portion into a ball, then coat thoroughly in the cinnamon-sugar mixture to add flavor and a slight crunch.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly and maintain their shape.
Notes
- For best results, use gluten-free all-purpose flour blend that contains xanthan gum to ensure proper texture.
- Do not overbake; the cookies should be soft in the center for the classic snickerdoodle texture.
- Chilling the dough is crucial to prevent excessive spreading during baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen unbaked; freeze dough balls on a tray, then transfer to a bag. Bake from frozen, adding a couple of extra minutes to baking time.
