- 2 3/4 cups 360 grams gluten-free all-purpose flour with xanthan gum (we used GFJules -affiliate link)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 16 tablespoons 2 sticks or 8 ounces or 225 grams butter or dairy-free butter, room temperature
- 1 3/4 cups sugar 350 grams, divided, plus more if needed
- 2 large eggs
- 2 tablespoons ground cinnamon plus more if needed
Make the dough
- In a medium bowl, combine flour, cream of tartar, baking soda, and salt with a pastry cutter or whisk. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.
- Add eggs, and beat to combine.
- Add dry ingredients, and beat to combine.
- Chill dough for an hour.
Once dough has chilled
- Preheat the oven to 400° and line baking sheets with parchment paper; set aside.
- in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.
- Use a tablespoon to scoop out dough and form golf size balls of the dough (approximately 1 1/2 inch balls), and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets.
- Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes.
- Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack.
- Stored in an airtight container up to one week.
4 thoughts on “Gluten-Free Snickerdoodles”
I’ve made these 3x now- love them
However the first time they worked perfectly and the last two they have fallen flat and not risen? I even tried fresh baking soda
Is it supposed to be baking powder? Recipe says soda
Only thing I did differently the last two times was to use a hand mixer instead of a paddle mixer?
Hi! Happy you enjoy them! And yes, it’s definitely baking soda in this recipe! Not having watched you bake them, can’t say for sure why they rose the first time more than others… Sometimes cookies flatten if the oven temperature is too hot, if the batter is over mixed, or in this recipe, they can be flatter if the dough is not chilled. Hope that helps!
It does thank you! I used a paddle mixer the first (successful) time, and a hand mixer the last 2- maybe I overdid it? Ha! I’ll
Have to try again.
Very good! I love these cookies! I didn’t even have to chill my cookie dough for and hour! I popped it in the freezer for 15 minutes and the dough chilled just fine.