Gluten-Free Dairy-Free Snickerdoodle Cookies Recipe

These easy gluten-free snickerdoodles are a holiday favorite. Each cookie is rolled in cinnamon sugar for a slightly crisp edge and a soft, chewy center. The recipe is adaptable—make it dairy-free, vegan, or use regular ingredients as needed.

Ingredients

Snickerdoodle Cookies

• 1/2 cup salted butter, room temperature *plant-based or regular

• 1/2 cup granulated sugar

• 1/3 cup brown sugar

• 1 large egg, room temperature *can sub 1 flax egg

• 1 teaspoon vanilla extract

• 1 1/2 cups gluten-free 1:1 baking blend *can sub all-purpose flour

• 1 teaspoon cinnamon

• 1 teaspoon fine sea salt

• 1/2 teaspoon baking soda

• 1/4 teaspoon cream of tartar

• 1/3 cup granulated sugar (for rolling)

• 1 tablespoon cinnamon (for rolling)

Instructions

Snickerdoodles

1. In the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar on high for about 3 minutes with the paddle attachment, until light and fluffy.
2. Add the egg (or flax egg) and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl as needed.
3. Add the flour, baking soda, cinnamon, salt, and cream of tartar. Mix on low until a dough forms and all ingredients are combined.
4. Cover the dough and chill for at least 1 hour to improve texture and shape.
5. Preheat the oven to 350ºF (175ºC) and line two cookie sheets with parchment paper.
6. Combine the 1/3 cup sugar and 1 tablespoon cinnamon in a small bowl for rolling.
7. Using a 1.5 tablespoon scoop or a spoon, drop dough into your hand, quickly roll into a ball, then roll in the cinnamon-sugar. Place dough balls about 2 inches apart on the prepared sheets.
8. Bake for 8–10 minutes, until the edges are lightly golden and the centers still look slightly underbaked. This yields a soft, chewy center.
9. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely. Enjoy!