These soft, delicate gluten free Snickerdoodles are light and airy yum-deliciousness, y'all. A grain free cassava flour base featuring butter, white sugar, brown sugar, eggs and vanilla sets the stage. Then, the dough is formed into balls that are dipped in the traditional cinnamon sugar coating before their quick bake time. Making roughly 30 addictively delicious cookies per batch, this easy gluten free cookies recipe helps you share your home-baked food love with everyone at once. Yep and yay...
Get Back the Nostalgic Cookie You Crave, Y'all...
Gluten free snickerdoodles feature the classic sugar cookie dough rolled in a mixture of cinnamon and sugar, then baked until puffed up and crinkly brown on top. There are both soft and crisp varieties of these American classic cookie treats. (And everything in between, as well.)
My version utilizes cassava flour, a carbohydrate-rich flour that mimics wheat flour very closely in baking. So, this gluten free snickerdoodles recipe yields super scrumptious, delicate cookies that give you back the nostalgic taste that you crave without sacrificing the beloved texture that you NEED. Indeed.
- The cassava flour called for in this recipe is easy to find at Walmart and Amazon. I often use Anthony's because it comes in 2-pound packages that give me a lot of gluten free baking bang for my buck.
- Since these are gluten free snickerdoodles cookies, you'll need to make sure that the baking powder and vanilla extract are gluten free, as well.
- The rest of the ingredient essentials are very common. Butter, sugar, brown sugar, eggs, salt, ground cinnamon, and lemon juice are easy to find. So, you shouldn't have any problems whipping a batch of these up as soon as you have the cassava flour in hand.
Top Tips for Making Gluten Free Snickerdoodles
This recipe calls for resting the cookie dough for 30 minutes. Do not skip this step, y'all. This lets the dough absorb the other ingredients, which helps the cookies come out delightfully soft and chewy. If you don't rest the dough, they may end up more crispy and brittle instead.
You'll also want to make sure that you include the baking soda and lemon juice mixture. This combination works like yeast, helping the cookies to rise to their full potential throughout the baking process.
Store any leftover cookies in an airtight container for up to three days.
How to Make Gluten Free Snickerdoodles
To begin, preheat the oven. Then, stir the powdered cinnamon into some of the sugar. Set aside.
Now, pour the lemon juice over the baking soda in a bowl. Wait for the foam to subside, then stir until combined.
Now, cream the butter and granulated and brown sugars together in the bowl of your electric mixer.
Add the eggs, baking powder, vanilla, and lemon juice/baking soda mixture to the bowl. Process for a bit until well incorporated.
Next, cover the bowl with plastic wrap and let rest for 30 minutes.
When ready, use a retractable cookie scoop to form the balls. Roll each ball in the cinnamon/sugar mixture, then arrange on a parchment paper-covered baking tray.
Bake each batch for 8 to 10 minutes, or until the cookies are cooked through, soft, and puffed up. Let rest until cooled completely, about 25 minutes.
And that's it, y'all!!
The first thing you notice about these easy gluten free snickerdoodles is the almost intoxicating aromas coming out of the oven. Then, once they're cooled enough to eat, you experience the sugary cinnamon flavor bomb popping right off your tongue onto the roof of your mouth.
At the finish, you're relishing in the soft, chewy texture that complements the sweet cookie spices to truly blissful perfection. Oh yeah...
Share these gluten free snickerdoodles with those whose presence warms your heart and overfills your soul. Much food love, and see y'all on the yum side...
Other Gluten Free Dessert Recipes You May Like
NOTE: This post was originally published on October 11, 2019, and updated and republished on December 20, 2023.
Gluten Free Snickerdoodles
For the Cinnamon Sugar
- 2 teaspoons ground cinnamon
- ¼ cup granulated sugar
- Preheat the oven to 375 degrees F.
- Line two baking sheets with parchment paper.
- Stir the powdered cinnamon into ¼ cup of sugar in a bowl. Set aside.
- Pour the lemon juice into a small glass bowl. Add the baking soda. Wait until the fizzing subsides, then stir. Set aside.
- Cream the butter, the remaining ¾ cup of granulated sugar, and the brown sugar in the bowl of a Kitchenaid mixer for about 45 seconds to 1 minute using medium speed.
- Add the eggs, vanilla, baking powder, salt and lemon juice/baking soda mixture to the bowl of the mixer. Process for 30 to 45 seconds on medium speed, or until the ingredients are just combined. Scrape down sides of the bowl, if necessary, throughout the process.
- Add the cassava flour in small batches, incorporating over low speed until well-combined. Scrape down sides of bowl, and process for an additional 30 seconds.
- Remove the bowl from the mixer and cover it with plastic wrap. Rest the dough for 30 minutes.
- Use a small retractable cookie scoop or plastic tablespoon scoop to form small amounts of dough into balls. Roll the balls into the cinnamon sugar mixture, then place on parchment paper at least two inches apart. (The balls wills spread out during baking.)
- Bake each batch for 8 minutes, then remove from teh oven. Let cool for at least 20 minutes before transferring to airtight container.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.