Extra Soft Gluten-Free Snickerdoodles (That Don't Spread!)

Name: Extra Soft Gluten-Free Snickerdoodles (That Don't Spread!)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter (softened); 1 cup granulated sugar; ½ cup packed light brown sugar; 2 large eggs (room temperature); 2 teaspoons vanilla extract; 2 teaspoons cream of tartar; 1 ½ teaspoons ground cinnamon; 1 teaspoon baking soda; ¼ teaspoon baking powder; ½ teaspoon salt; 3 cups gluten free all purpose flour (I use and recommend Cup4Cup gluten-free flour); ⅓ cup granulated sugar (for rolling); 1 teaspoon ground cinnamon

7 steps

Prep:10minCook:12min

Learn how to make the best gluten-free snickerdoodles with this easy and well-tested recipe! Here you find easy tips to make soft, thick and chewy snickerdoodle cookies that don't excessively spread, bake thin and greasy, or taste gritty. I will teach you how to avoid common gluten-free cookie mishaps to make perfected homemade GF cinnamon cookies!

Updated at: Fri, 06 Dec 2024 10:11:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories126.2 kcal (6%)

Total Fat6.5 g (9%)

Carbs18.8 g (7%)

Sugars10.1 g (11%)

Protein0.8 g (2%)

Sodium63.5 mg (3%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

36 servings

1 cupunsalted butter

softened

1 cupgranulated sugar

½ cuplight brown sugar

packed

2eggs

large, room temperature

2 teaspoonsvanilla extract

2 teaspoonscream of tartar

1 ½ teaspoonsground cinnamon

1 teaspoonbaking soda

¼ teaspoonbaking powder

½ teaspoonsalt

3 cupsgluten free all purpose flour

I use and recommend Cup4Cup gluten-free flour

⅓ cupgranulated sugar

for rolling

1 teaspoonground cinnamon

Instructions

Step 1

In a large mixing bowl, or stand mixer fitted with a paddle attachment, cream together room temperature butter, brown sugar, and sugar until light and fluffy, about 3 minutes. Mix in the eggs and vanilla extract.

Step 2

Add the cream of tartar, cinnamon, baking soda, baking powder, and salt. Mix to combine. Add the gluten-free flour and mix on low speed until well combined.

Step 3

Cover the bowl and refrigerate until well chilled, 1 ½ – 2 hours or overnight.

Step 4

Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats. If not using parchment paper, leave baking sheets ungreased.

Step 5

When ready to bake use a use a medium cookie scoop portion out 1 ½ tablespoon-size cookie dough balls. Alternatively, roll into balls using your hands.

Step 6

Add the additional sugar and cinnamon to a small bowl. Roll the cookie dough balls in the sugar and transfer to the prepared baking sheets, about 2 inches apart. Bake for 12-13 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Step 7

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