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These are truly the BEST gluten free snickerdoodles! Soft, tender, and finished with an irresistible cinnamon-sugar coating, these cookies capture everything you love about the classic snickerdoodle—just without the gluten.
Snickerdoodles are a timeless cookie: tender centers, slightly cracked tops, and a cinnamon-sugar finish. This gluten free version maintains that classic texture and flavor. If you enjoy soft cookies and the subtle tang that makes snickerdoodles unique, you’ll love this recipe.
One ingredient that sets snickerdoodles apart is cream of tartar. When combined with baking soda it acts as a leavening agent and gives the cookies their characteristic texture and mild tang. Together with the cinnamon-sugar topping, it creates the familiar, comforting snickerdoodle flavor.
Why You’ll Love This Recipe
- This gluten free snickerdoodle recipe is genuinely easy—no exotic ingredients and no chilling required. You can have cookies ready in about half an hour.
- They’re incredibly soft and tender, with a melt-in-your-mouth crumb that’s perfect if you prefer soft cookies.
- The cinnamon-sugar topping is balanced—enough to bring warmth and sweetness without overpowering the cookie. You can adjust the coating to taste.
Ingredient Notes and Substitutions
- Gluten free flour: A 1-to-1 gluten free flour blend that contains xanthan gum works best; Bob’s Red Mill 1-to-1 is my favorite. If you don’t need gluten free, all-purpose flour can be used instead.
- Cream of tartar: This is essential for authentic snickerdoodle flavor and texture. Find it in the baking aisle near baking powder and baking soda.
- Greek yogurt: Adds moisture and a touch of tang, keeping the cookies extra soft. Use 0% or 2% for best results.
Step by Step Instructions
These snickerdoodles are straightforward to make—great for both beginners and experienced bakers who want a reliable, quick cookie.
STEP ONE: Preheat the oven and prepare a baking sheet lined with parchment paper.
STEP TWO: Whisk the dry ingredients together in a small bowl: gluten free flour blend, cream of tartar, baking soda, cinnamon, and salt.
STEP THREE: In a separate bowl, cream the butter and sugar until light. Add the Greek yogurt and vanilla, mixing until smooth.
STEP FOUR: Add the dry ingredients to the wet mixture and stir on low speed or fold by hand until combined. The dough will be soft and easy to shape.
STEP FIVE: Make the cinnamon-sugar topping by mixing granulated sugar and cinnamon in a small bowl. Portion the dough into equal pieces, roll each into a ball, and coat in the cinnamon sugar.
STEP SIX: Place dough balls 1–2 inches apart on the baking sheet and bake at 375°F for 10–12 minutes. Be careful not to over-bake—remove them when the edges are set and the centers still look slightly soft.
The result is extra-soft snickerdoodles with a tender interior and a light cinnamon-sugar shell—hard to resist and easy to enjoy warm from the oven.
Frequently Asked Questions
Yes. Substitute dairy-free butter and a non-dairy yogurt alternative; the texture may vary slightly but the cookies will still be delicious.
This recipe relies on cream of tartar for the snickerdoodle’s signature texture and tang, so it’s not recommended to omit it.
Yes. Freeze the cookie dough or the baked cookies in an airtight bag for up to three months. Thaw and reheat briefly to refresh.
Watch How To Make This Recipe
Did you make my gluten free snickerdoodles? Leave a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don’t forget to subscribe to get new recipes directly in your inbox.
📖 Recipe
The Best Gluten Free Snickerdoodles
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Ingredients
- 1 ¾ cup (210g) gluten free flour blend
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (56g) Greek yogurt, room temperature
- 1 teaspoon vanilla extract
Topping
- ¼ cup (50g) granulated sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk the flour, cream of tartar, baking soda, cinnamon, and salt together. Set aside.
- In a separate bowl, using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the yogurt and vanilla and mix. Stir in the dry ingredients until combined.
- Make the topping by combining the sugar and cinnamon. Break off pieces of dough, roll into balls, and roll in the cinnamon-sugar. Place on the baking sheet 1–2 inches apart and bake for 10–12 minutes. Remove when edges are set and centers are still slightly soft.
Notes
- You can make the cookies any size you like; yield will vary. I usually scoop about 1 tablespoon of dough per cookie.
Nutrition
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