1. What makes gluten-free snickerdoodles soft and chewy?

The right blend of gluten-free flour, enough butter, and cream of tartar keep these cookies moist and tender. Chilling the dough and baking just until the edges set ensures a chewy, pillowy center.

2. Can I use almond flour or coconut flour instead of a gluten-free blend?

For best results, use a gluten-free all-purpose flour blend with xanthan gum. Almond or coconut flour alone won’t produce the same classic snickerdoodle texture.

3. Do I need cream of tartar for snickerdoodles?

Yes! Cream of tartar gives snickerdoodles their signature tang and chewy bite. Without it, you’ll lose the authentic flavor and texture.

4. How do I keep gluten-free cookies from turning out dry?

Measure your flour carefully (spoon and level), don’t overbake, and store cooled cookies in an airtight container. If making ahead, freeze unbaked dough balls for the freshest texture.

Soft and Chewy Gluten-Free Snickerdoodles: 5 Reasons to Bake

Name: Soft and Chewy Gluten-Free Snickerdoodles: A Cozy Family Favorite
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Gluten-Free
Ingredients: 2 ¾ cups gluten-free all-purpose flour (with xanthan gum); 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 2 large eggs; 2 teaspoons cream of tartar; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon pure vanilla extract; 2 tablespoons ground cinnamon (for coating); ¼ cup extra granulated sugar (for coating)

Description

Soft, chewy, and full of cinnamon-sugar joy—these gluten-free snickerdoodles taste just like the classic, with a pillowy center and sparkling cinnamon crust. The ultimate comfort cookie for sharing and celebrating together.

Ingredients

Scale

2 ¾ cups gluten-free all-purpose flour (with xanthan gum)
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pure vanilla extract
2 tablespoons ground cinnamon (for coating)
¼ cup extra granulated sugar (for coating)

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Instructions

In a large bowl, cream together butter and 1 ½ cups sugar until light and fluffy.
Beat in eggs and vanilla extract until smooth.
In a separate bowl, whisk together gluten-free flour, cream of tartar, baking soda, and salt.
Gradually add dry ingredients to wet, mixing just until a soft dough forms.
Cover the bowl and chill dough for at least 30 minutes.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a small bowl, mix 2 tablespoons cinnamon with ¼ cup sugar for the coating.
Scoop chilled dough into balls (about 1 ½ tablespoons each). Roll each ball generously in cinnamon-sugar.
Arrange on baking sheets, spacing 2 inches apart.
Bake for 8–10 minutes, until edges are just set and centers look slightly soft.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled snickerdoodles in an airtight container at room temperature for up to 5 days, or freeze for longer storage. For extra convenience, freeze unbaked dough balls and bake straight from the freezer—just add a minute or two to the baking time. For dairy-free, use plant-based butter.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Baking
Cuisine: Gluten-Free, American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 8g
Sodium: 65mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg