Classic Snickerdoodle Cookies made gluten-free with a dairy-free option. This easy cookie recipe is the perfect Fall or Christmas treat that everyone will love!
Do you have a favorite kind of cookie?
Growing up, my Mom made everything from scratch. It was an easy way to save money, and sometimes it was healthier that way too.
One of my favorite breakfasts was cinnamon sugar sprinkled on top of buttered toast. Try it. Love it. Thank me later 😉
Cinnamon sugar is one of the best flavors of my childhood, and these Snickerdoodle Cookies take me straight back home.
A soft, simple cookie filled with a little cinnamon (cause this girl likes EXTRA cinnamon!) and rolled in cinnamon sugar, these cookies are gluten-free and can be made dairy-free with no butter (and coconut oil instead).
I’m a little partial to this recipe cause it feels like home to me, but I’m 100% confident that ya’ll will absolutely love it too! 🙂 It makes a great warm, spiced Fall cookie and also a fantastic Christmas cookie to have too (for a Christmas party, or even for Santa!).
Let’s get to making some gluten-free Snickerdoodle Cookies!
To begin, you’ll need softened butter or coconut oil (if dairy-free). Softened means that you can still see the general shape of the stick of butter or scoop of coconut oil, but it’s lightly melting around the edges.
If your butter is too melted then your dough will be too wet, and it will need to chill in the fridge for a bit, or your cookies will spread too far. Not a big deal, but that does take more time which can be frustrating.
Now, add your white and brown sugars to your butter and beat them together with a mixer, “creaming” them together for a few minutes. High altitude friends, lightly cream your mixture together, to lessen the amount of unnecessary air pockets in your cookie dough batter.
Now, add all of your dry ingredients to the same bowl: gluten-free flour, cream of tartar, cinnamon, baking soda and salt. Lightly stir them together on top of the wet ingredients, and then stir everything together until you have a thick, smooth and creamy cookie dough batter.
Side note: Snickerdoodle Cookies aren’t really Snickerdoodle Cookies without cream of tartar.
If you’re in a pinch, I think cornstarch (about 2 tsp) does give a similar soft texture to the cookies. You can also just omit it but the cookies won’t be as soft (still tasty though!).
Next up: the cinnamon sugar. In a small bowl add the sugar and cinnamon and stir them together till you have a smooth cinnamon sugar mixture.
Now, using a small cookie scoop, scoop out an overflowing scoop of cookie dough, drop it into the cinnamon sugar mixture, roll it around till completely covered, and place it on your pan. Continue till all of the cookie dough has been scooped and rolled.
You’ll need two baking pans, and you’ll bake your cookies at 350 for about 10-12 minutes, or till the edges of the cookies are set but the center looks a touch underdone.
These soft, classic Snickerdoodle Cookies made gluten-free (and even dairy-free!) are a Fall staple in my household. I got my kids started on cinnamon sugar toast too, and my son GOBBLED some of these Snickerdoodle Cookies up!!
My daughter? She apparently only eats cookies if they have chocolate chips in them.. I think she would stick to my gluten-free Chocolate Chip Cookies if she had her choice! 😉
Make these cookies, then make some more cinnamon sugar to sprinkle on top of your toast (or oatmeal!) in the mornings! I literally have a salt & pepper shaker filled with cinnamon sugar. It’s a special treat in my house that we all love. 🙂
- 1/2 cup butter or coconut oil, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup all purpose gluten-free flour (I use Bob's 1-to-1 all purpose)
- 1 tsp cream of tartar
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar
- 1 tbsp cinnamon
To begin, preheat your oven to 350 and line two pans with parchment paper.
In a large mixing bowl, add your butter (or coconut oil), white and brown sugars and beat them together with a mixer for 1-2 minutes, to "cream" them together. Add your vanilla and egg and lightly beat them again.
To the bowl, add your flour, cream of tartar, cinnamon, baking soda and salt. Stir the dry ingredients together lightly, and then stir all of your ingredients together till you have a smooth, thick cookie batter.
In a small, separate bowl, create your cinnamon sugar topping by adding your sugar and cinnamon and stirring them together till well combined.
Using a small cookie scoop, scoop an overflowing scoop of cookie dough and drop it into the bowl with the cinnamon sugar mixture. Roll it around till it's completely covered and place it on the baking pan. Continue till all of your cookies have been coated in the cinnamon sugar mixture and are on the baking pans.
Bake each pan in the oven for about 10-12 minutes, or till the edges of the cookies are set and the center looks a touch underdone.
Let your cookies cool completely and then devour!
Stored in an airtight container at room temperature, these cookies will taste best within the first 4 days.