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Plate of irresistible gluten free snickerdoodles sprinkled with cinnamon sugar

Irresistible Gluten Free Snickerdoodles

These gluten-free snickerdoodles are soft, chewy, and coated with a delightful cinnamon-sugar mixture, perfect for any gathering or cozy night in.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
Cinnamon-Sugar Mixture
  • 2 tbsp sugar (for rolling)
  • 1 tsp ground cinnamon (for rolling)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the egg and vanilla until well combined.
  5. Gradually add the dry ingredients to the wet mix, stirring until just combined.
Rolling and Baking
  1. In a small bowl, mix together 2 tbsp sugar and 1 tsp cinnamon for rolling.
  2. Roll the dough into balls and then roll in the cinnamon-sugar mixture.
  3. Place the balls on the prepared baking sheet, spacing them apart.
  4. Bake for 10-12 minutes, until the edges are set but the centers are soft.
  5. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies stay fresh in an airtight container for about a week. They can also be refrigerated for extra longevity or frozen for up to 3 months.