Gluten-Free Snickerdoodle Cookies
A traditional cookie that’s sure to please, these gluten-free snickerdoodle cookies are soft and yummy.
There’s something special about a snickerdoodle cookie, it’s great alone but also so good with coffee or tea. If I’m being honest I’m dunking these into my coffee, not only will they taste even more delicious, but the cinnamon will flavor the coffee along the way.
Why You'll Love This Recipe
- They are gluten and dairy-free
- You can make them soft or crispy according to your preference.
- Make ahead, freeze the dough and bake as needed.
- Easy to make
Ingredients
Shortening – While some recipes use butter the shortening in this is great for those who are dairy-free.
Sugar – Regular granulated sugar
Eggs – You will need 2 large eggs
Flour – Gluten-Free Flour with xanthan gum, I used King Arthur Measure for Measure flour. You can use regular all-purpose flour if you are not gluten-free.
Cream of Tartar – This is what gives the snickerdoodle that tang. Make sure it’s fresh.
Baking Soda – To help the cookie rise.
Salt – Use regular table salt.
Cinnamon – Used to roll the cookie dough in before baking.
Instructions
- Pre-heat oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl combine 1/3 cup of sugar and 1 tbsp of cinnamon and set aside.
- In a bowl mix the shortening, sugar and eggs thoroughly.
- In a separate bowl blend the flour, cream of tartar, baking soda, and salt, then stir it into the shortening mixture until combined.
- Shape dough into 1 inch balls (I use a small cookie scoop). Roll the dough into the cinnamon sugar, then place 2 inches apart onto the baking sheet.
- Bake for 7- 8 minutes or until the cookies are lightly puffed.
- The cookies will flatten a bit once cooked.
Baking Tips
For a softer cookie you want to underbake them a little bit 7-8 minutes or until lightly puffed up.
For a crisper cookie you want to cook it a bit longer 8 – 10 min.
TO FREEZE THE DOUGH
You can roll the cookie dough in the cinnamon sugar then freeze them on a parchement lined baking sheet. Once they are frozen remove to a ziplock bag or container for later use.
To BAKE FROM FROZEN
Remove the cookie dough and place onto baking sheet. The dough does not need to be thawed, bake them from frozen. The cookies may require a few extra minutes of bake time.
Storage Tips
Store in a sealed container at room temperature for up to 3 days.
Other Recipes You May Like
Gluten-Free Snickerdoodle Cookies
Materials
- 1 cup Shortening
- 1 1/2 cups Sugar, granulated
- 2 large Eggs
- 2 3/4 cups Gluten-Free Flour or All-Purpose Flour make sure it has xanthan gum
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/4 tsp Salt
Cinnamon Sugar Mix
- 1/3 cup Sugar, granulated
- 1 tbsp Cinnamon
Instructions
Cinnamon Sugar
- In a medium size shallow bowl combine 1/3 cup of sugar and 1 tbsp of cinnamon. Mix well and set aside.
Cookie Dough
- Pre-heat the oven to 400℉. Line 2 baking sheets with parchment paper and set aside.
- In a medium sized bowl combine the shortening, sugar, and eggs and mix thoroughly.
- In a separate bowl, combine the flour, cream of tartar, baking soda, and the salt. Mix well then add to the shortening mixture.
- Mix until combined scraping down the bowl as needed.
- Shape the dough into 1 inch balls.
- Roll the 1 inch dough balls into the cinnamon sugar mixture until fully coated, then place them onto the baking sheet.
- Bake for approximately 7 minutes or until the cookies are puffed and the tops appear cooked.
- Remove to a cooling rack, the cookies will deflate a bit once cooled.