Description
Delight in these classic Gluten Free Snickerdoodle Cookies made with a perfect balance of cinnamon and sugar, a hint of almond extract, and the distinctive tang from cream of tartar. Crispy on the edges, soft in the center, and completely gluten-free, they’re ideal for those seeking a nostalgic treat without gluten.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even browning.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and packed light brown sugar together until light and fluffy, about 2-3 minutes. Ensure the butter is soft enough for a proper cookie texture.
- Add Eggs and Extracts: Add eggs one at a time to the creamed mixture, beating well after each addition. Mix in the pure vanilla extract and almond extract until smooth and combined for enhanced flavor depth.
- Add Dry Leavening and Spices: Stir in cream of tartar, baking soda, salt, and cinnamon into the wet mixture and blend until fully incorporated. The cream of tartar creates the distinctive tangy flavor of snickerdoodles.
- Incorporate Gluten-Free Flour: Gradually mix in the gluten-free all-purpose flour at low speed until just combined, forming a soft, non-sticky dough. Spoon and level the flour for precise measurement to avoid dryness.
- Prepare Cinnamon-Sugar Mixture: In a small bowl, combine 1/4 cup granulated sugar with 2 teaspoons ground cinnamon to use as a coating for the cookies.
- Form and Coat Dough Balls: Use a 1 1/2 tablespoon cookie scoop to portion dough, then roll each into a ball. Thoroughly coat each ball in the cinnamon-sugar mixture for that signature snickerdoodle flavor.
- Arrange and Flatten: Place coated dough balls on the lined baking sheets spacing them 2 inches apart. Gently press the center of each ball to slightly flatten, ensuring even spread and preventing puffing while baking.
- Bake: Bake in the middle rack for 9-11 minutes. Cookies should look slightly underdone in the center but set at the edges. Bake for 9 minutes for softer cookies or up to 11 minutes for crispier edges.
- Cool: Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
Notes
- For the best texture, make sure butter is at room temperature and soft enough to leave an indent.
- Spoon and level gluten-free flour rather than scooping directly from the bag to avoid dry or tough cookies.
- Adjust baking time slightly for softer or crisper cookies as per personal preference.
- The almond extract enhances the flavor but does not overpower the traditional snickerdoodle taste; it can be omitted if desired.
- Allow cookies to cool properly as residual heat firms them up and improves texture.
- Use parchment paper instead of greasing baking sheets to promote even browning and prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
