Description
These Gluten-Free Snickerdoodles are soft, chewy, and coated in a delightful cinnamon-sugar mixture. Perfectly crisp on the edges and tender inside, they make an ideal treat for those avoiding gluten without compromising classic cookie flavor.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, cream of tartar, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: Using a large mixing bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar until the mixture is light, fluffy, and well incorporated.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, beating until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing to form a cohesive dough. Once mixed, chill the dough in the refrigerator for 30 minutes to firm up.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon, ensuring an even blend for coating the cookies.
- Shape and Coat Cookies: Scoop tablespoon-sized portions of chilled dough, roll each into a ball, then roll them in the cinnamon-sugar mixture until well coated.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets about 2 inches apart to allow for spreading. Bake for 8 to 10 minutes, or until the edges are set but the centers remain soft and tender.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes to set further before transferring them to a wire rack to cool completely. This helps maintain their soft texture inside.
Notes
- Ensure the all-purpose gluten-free flour blend contains xanthan gum for proper binding.
- Do not overbake to keep the center soft and chewy.
- The dough needs chilling to prevent spreading and achieve the perfect texture.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For a dairy-free version, substitute butter with a vegan butter alternative.
