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A close up of snickerdoodles on a plate

Snickerdoodle Cookies (gluten-free, dairy-free option)

Servings 18 cookies
Calories 126 kcal


Snickerdoodle Cookies

  • 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

Cinnamon Sugar Topping

  • 1/4 cup sugar
  • 1 tbsp cinnamon


Snickerdoodle Cookies

  1. To begin, preheat your oven to 350 and line two pans with parchment paper.

  2. 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.

  3. 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.

  4. In a small, separate bowl, create your cinnamon sugar topping by adding your sugar and cinnamon and stirring them together till well combined.

  5. 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.

  6. 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.

  7. Let your cookies cool completely and then devour!

Recipe Notes

Stored in an airtight container at room temperature, these cookies will taste best within the first 4 days.