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Gluten Free Snickerdoodles

Everyone loves these soft and chewy gluten-free cookies with their subtle cinnamon flavor and slightly crunchy exterior. Gluten-free snickerdoodles are deliciously sweet and always a crowd favorite. Not to mention that this recipe is entirely dairy-free! 

When I was little, I loved making snickerdoodle cookies and crinkles cookies the most – because both are rolled in sugar! Ha. While crinkles cookie dough is rolled in powdered sugar, snickerdoodle cookie dough is rolled in a mixture of granulated sugar and ground cinnamon. 

This cinnamon-sugar coating caramelizes and crispens up while baking in the oven, and then leaves a beautiful crackle on the gluten-free snickerdoodle cookies. 

Gluten-Free Snickerdoodles

Snickerdoodle cookies are classic, just like sugar cookies, chocolate chip cookies, and even oatmeal raisin cookies. Do you remember your mom’s old cookbook? Chances are you’ll find all of these traditional cookies recipes in it! 

According to the Joy of Baking, snickerdoodles have been around since the late 1800’s (I knew they had been around for a while, but didn’t know they’d been around for that long!), and probably originated in New England. They are thought to be of German or Dutch descent. 

Snickerdoodles, while perfect for enjoying year-round, are super popular during Christmas. If you’re looking for ideas for those holiday cookie platters, certainly consider this recipe! 

How to Keep Gluten-Free Snickerdoodle Cookies Soft

  • Do not overbake your cookies! I can’t stress this enough: overbaking cookies means crisp cookies. The trick is to pull your cookies out of the oven when the sides are set, but the middles appear underdone. 
  • Store in an airtight container. This can be a sealable plastic bag, a storage container, etc. If you let air get to them, they will dry out and crispen up. 

Other Tips & Tricks

Don’t skip out on the cream of tartar! Cream of tartar is a white and powdery acidic substance used in baking (and sometimes even in cleaning!). It gives these gluten-free snickerdoodles the classic taste they are known for. If you’ve never purchased cream of tartar before, look for it with the spices in the baking aisle of your local grocery store. 

Double coat your gluten-free snickerdoodle cookie dough in cinnamon sugar! This is definitely the perfect time to double dip!

Freezing Instructions

To freeze, wrap 2-3 cookies stacked together using plastic wrap, and continue to do this until all cookies are wrapped (this way when someone wants cookies, they simply can grab a small package). Place the wrapped packages in an airtight container and freeze. Consume within 6-8 weeks. 

Ingredients & Substitutions

Palm Shortening– To make these cookies completely dairy-free, I use palm shortening instead of butter. Vegan butter may work as a substitute, just keep in mind I haven’t tried it myself. 

Eggs– While I haven’t tried making these cookies egg-free, I think they might work out okay egg-free. Opt for an egg replacer, or for using chia eggs as a sub (2 tablespoons ground chia seed + 6 tablespoons hot water = 2 chia eggs). 

Sorghum Flour, Tapioca Starch, and Brown Rice Flour– One of the most commonly asked questions that I get on my blog is: “Can I swap out the single flours/starches for a GF all-purpose blend?” There is no right way to answer this, as some GF all-purpose blends may work well, while others may fail miserably (not to mention might taste awful, too). I can only guarantee your results if you use the flours and starches listed below in the recipe. That said, if you do try using a GF all-purpose blend, you may need to omit the xanthan gum I call for in my recipe if the blend you are using already contains it. 

I hope you enjoy these gf snickerdoodles as much as my family does!
xoxo,
Mēgan

Tender and sweet gluten-free snickerdoodles

Gluten-Free Snickerdoodle Recipe:

close up of gluten-free snickerdoodles in a pile

Gluten Free Snickerdoodles

Yield: 26-28 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Everyone loves these soft and chewy cookies with their subtle cinnamon flavor and slightly crunchy exterior. Gluten-free snickerdoodles are deliciously sweet and always a crowd favorite. Not to mention that this recipe is entirely dairy-free! 

Ingredients

For the cookie dough:

  • 1 1/2 cups organic cane sugar
  • 1 cup palm shortening
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sorghum flour
  • 1 cup tapioca starch
  • 3/4 cup brown rice flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon sea salt

Cinnamon sugar mixture:

  • 1/4 cup organic cane sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 350 degrees (F), and line 2 large baking sheets with parchment paper or silicone liners.
  2. In a large bowl, stir together the 1 1/4 cup organic cane
    sugar, palm shortening, eggs, and vanilla extract.
  3. Add the sorghum flour, tapioca starch, brown rice flour,
    cream of tartar, baking soda, xanthan gum, and sea salt, and mix until well combined.
  4. Now make your cinnamon sugar mixture by placing the 1/4 cup organic cane sugar and cinnamon in a small bowl. Stir together.
  5. Shape dough into 1 1/4-inch balls and roll the balls of
    dough in the cinnamon sugar mixture. Space 2 inches apart on prepared baking sheets.
  6. Bake for 9-11 minutes, just until the cookies are set around the edges and the middles appear underdone (this ensures they will be soft!). They will not appear brown when finished baking. Cool for 10 minutes until removing to a wire rack.

Notes

  • Do not overbake your cookies! I can't stress this enough: overbaking cookies means crisp cookies. The trick is to pull your cookies out of the oven when the sides are set, but the middles appear underdone. 
  • Store in an airtight container. This can be a sealable plastic bag, a storage container, etc. If you let air get to them, they will dry out and crispen up. 
*Did you make these dairy-free snickerdoodles? Please give it a star rating and leave an honest review below! 

Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your gf snickerdoodle cookie pics!

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Michaelle

Thursday 24th of December 2020

I made these today and threw in some cranberries for Christmas. They are yummy! Thanks !

Mēgan

Thursday 24th of December 2020

That's wonderful, Michaelle! Merry Christmas!

Francine Singer

Friday 6th of November 2020

I don't have any Palm oil, could I substitute refined coconut oil? I like that you used different flours instead of a mix. I am looking forward to baking these cookies.

Mēgan

Friday 6th of November 2020

Hi Francine, I actually don't recommend using coconut oil as a substitute for the palm shortening in most cookie recipes. Palm shortening is a thicker oil, which provides structure and prevents the cookies from spreading all over the baking sheet. Keep in mind, I have not tried coconut oil in this specific recipe (so there's still a chance it could work), but through my recipe testing over the years, overall, I've found palm shortening more reliable.