Soft and chewy on the inside and full of cinnamon sugar goodness, these Gluten Free Snickerdoodles are a delicious classic that you must try!
This recipe is brought to you in partnership with Florida Crystals. I received free samples for my participation in their blogger recipe challenge. My opinions are my own, and i only work with products that i use and trust.
What Makes Snickerdoodles Unique?
Just say the name “snickerdoodle”. It just makes you smile, doesn’t it? It’s a great name for a great cookie. Snickerdoodles exude cinnamon-sugar goodness. The perfect cookie is soft and chewy on the inside with a bit of crispness on the outside. It’s the perfect contrast in every bite.
What makes Snickerdoodles truly unique is the signature crackling crust. That highly sought after texture comes courtesy of cream of tartar.
What is Cream of Tartar?
Cream of tartar is a form of tartaric acid. It actually comes from the residue left behind during the wine making process. It is a leavener and really is an underutilized little ingredient in my opinion.
In Snickerdoodles, cream of tartar creates that cracked cookie top. I love that no two cookies look alike; each has its own unique pattern of cracks and crevices. Those cracks all come down to chemistry and chemical reactions (baking is a science!). Cream of tartar, when combined with baking soda, produces carbon dioxide gas. It does good things in your baked goods.
How to Make Snickerdoodles
Making Snickerdoodles is so easy. Begin by creaming your butter. I like to use cold butter straight from the fridge. Oftentimes, snickerdoodle dough requires some chilling time before baking. Not with mine – I’m inpatient! If you start with cold butter, your cookie dough will be cool, firm, and ready to roll. You will be able to easily roll the dough between your hands without a sticky mess!
Cream the butter, then add in the sugars. And while we are on the subject, let’s talk sugar! Not all sugar is alike. I recently signed up to participate in the Florida Crystals Recipe Challenge. It didn’t take long for me to jump onboard.
I have long used Florida Crystals sugars. The first time I picked up a bag of Florida Crystals Granulated Sugar, I was drawn to two things. First, their sugars are organic, and for me, I purchase organic when I can. Second, their sugar is grown in the United States. I was sold right then and there. But the best thing? Their sugars taste amazing! Since the holiday baking season is here, check out their full line of sugars (granulated, brown, and powdered).
Now back to those Snickerdoodles. Once the butter and sugar have been creamed together, add in one egg and mix until smooth. Next sift together the dry ingredients and add the dry to the wet. Mix well until the dough comes together and is smooth.
Using a 1.5 tablespoon sized spring loaded cookie scoop, scoop out level scoopfuls. Lightly roll the dough between the palm of your hand to create a ball.
Place 1/4 cup of Florida Crystal’s Granulated Sugar in a small bowl. Roll each ball of dough in the sugar to coat all sides.
Place the dough two inches apart on a parchment lined baking sheet.
Bake for 8-9 minutes.
That’s it. I enjoy these cookies best when completely cooled. Truth be told, these cookies are amazing the next day. That extra bit of time brings out such amazingly chewiness.
Gluten Free Snickerdoodles
- 12 tablespoons salted butter, cold
- 1/2 cup Florida Crystals Granulated Sugar
- 1/2 cup Florida Crystals Brown Sugar
- 1 egg
- 2 cups gluten free flour blend with xanthan gum (I used King Arthur's Measure for Measure)
- 2 teaspoons ground cinnamon
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- 1/4 cup Florida Crystals Granulated Sugar
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper. Set aside.
- Using cold butter from the refrigerator, cut the butter into small chunks. Place into the bowl of stand mixer fitted with a paddle attachment. Cream together until the butter is smooth. Scrape down the sides and bottom of the bowl.
- Add 1/2 cup of granulated sugar and 1/2 cup of brown sugar into the butter. Cream together until smooth. Add in the egg and mix until smooth. Scrape down the bowl as needed.
- Sift together the flour, cinnamon, cream of tartar, and baking soda. Add the dry ingredients into the wet and mix well until combined. The dough will hold together nicely.
- Using a 1.5 tablespoon sized spring loaded cookie scooper, scoop out level scoopfuls of dough. Roll the dough lightly between the palms pf your hands.
- Place 1/4 cup of granulated sugar into a small bowl. Roll rounded scoops of dough into the sugar to coat the dough on all sides.
- Place the cookies onto the prepared baking sheet, leaving 2" between cookies.
- Bake for 8-9 minutes. The cookies will begin to flatten and develop the signature snickerdoodle cracking during the last few minutes of cooking.
- Transfer the cookies to a wire rack to cool.
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