Snickerdoodles

My love affair with cookies is never ending. I wanted to convert my old snickerdoodles recipe for a long time, but something else always seemed to come up. Last month, I needed to bake gluten and nut free treats for a school fundraiser. Chocolate chip cookies are always popular sellers and were my first choice. And then I noticed that my chocolate chips were made in a facility that also processes nuts.

With the butter and brown sugar already in my mixing bowl, I needed a backup plan. I decided that it was time for an updated snickerdoodles recipe. My day got worse when I realized that there was no cream of tartar on hand. I substituted baking soda and baking powder and hoped for the best. While these cookies are not traditional, they are delicious.

And these cookies will make your home smell just like the holidays.

Delicious and kid friendly, these snickerdoodles are the perfect, make ahead dessert addition for any gluten free dinner.

For more delicious gluten free cookies and ideas for your cookie exchanges and other holiday needs, please visit our recipe page.

Need help finding gluten free items in your grocery store? Download our free mobile app with scanner today to ease the stress of shopping for gluten free items.

Print Recipe
Snickerdoodles
Make a double batch of these Snickerdoodles and freeze some for an easy treat later.
Votes: 2
Rating: 4
You:
Rate this recipe!
Course Cookies, Snack
Prep Time 10 minutes
Cook Time 10-12 minutes
Passive Time 15 minutes
Servings
dozen
Ingredients
Course Cookies, Snack
Prep Time 10 minutes
Cook Time 10-12 minutes
Passive Time 15 minutes
Servings
dozen
Ingredients
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. Line cookie sheets with silicone mats or parchment paper.
  2. In a stand mixer, place room temperature, unsalted butter and beat until creamy.
  3. Add sugars to mixing bowl and mix on low until incorporated, Turn mixer up to medium low and beat until pale and fluffy.
  4. Add vanilla extract and mix until incorporated.
  5. One at a time, add eggs to the mixer bowl and beat until well incorporated.
  6. In a separate bowl, measure out salt, baking powder, baking soda, gluten free all purpose flour mix, cinnamon and nutmeg. Whisk until fully incorporated.
  7. Slowly add flour mixture to stand mixer bowl. Blend on low until flour mix is fully incorporated.
  8. Remove bowl from stand and chill for 15 minutes. Preheat oven to 350 degrees.
  9. After chilling, scoop out round tablespoons of dough and roll in cinnamon sugar. If desired, sprinkle cookie tops with turbinado sugar, pressing down lightly, to hold into place. Place cookies on silpat or parchment paper covered baking sheets.
  10. Bake for 10-12 minutes or until the cookie bottoms are golden brown and the edges are set. Do not over bake.
  11. Remove baking sheets from the oven and let cookies firm up on the baking sheets for one minute before removing to cool completely on racks.
Recipe Notes

Store these cookies up to 4-5 days in an airtight storage container on the counter.

This Snickerdoodles recipe is gluten free and vegetarian.

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