Soft and chewy gluten-free snickerdoodles with crisp, golden edges! Browned butter and a few other tricks give these cookies delicious flavor and texture. You’d never know they’re gluten-free!
Snickerdoodles are a timeless classic. I’ve yet to meet anyone who would turn down a delicious, chewy snickerdoodle. Something about a soft sugar cookie rolled in cinnamon sugar and baked to crispy-golden perfection is irresistible!
If you’re looking for a gluten-free version that lives up to the classic, you’re in the right place! Like many of my other gluten-free cookie recipes, there are a few tips and tricks you’ll need to know to make these cookies gluten-free.
Secrets to the BEST Gluten-Free Snickerdoodles
Before I walk you through how to make them, here are a few tips to help you achieve the best gluten-free snickerdoodles around.
- Brown the butter. Like with my famous gluten-free chocolate chip cookies, browned butter gives these cookies a delicious nutty flavor.
- Use the right kind of gluten-free flour. A high-quality gluten-free 1:1 baking flour combined with blanched almond flour helps these cookies turn out just right. Be sure to use a gluten-free 1:1 baking flour that contains xanthan gum.
- Chill the dough. Chilling the dough is important for the gluten-free flours to hydrate and for the baking soda/cream of tartar to activate.
Key Ingredients
- Brown Butter: Gives the cookies a delicious boost in flavor!
- Shortening: I like to use organic palm shortening but any kind will work. Shortening is needed to get the right texture in these cookies.
- Gluten-Free Flour: Use a high quality 1:1 gluten-free baking flour. This is my favorite brand.
- Almond Flour: A secret ingredient that gives the cookies a little chew and helps them bake up golden.
- Cream of Tartar: Don’t skip this! It’s key to that tangy flavor and crinkly texture in snickerdoodles.
- Cinnamon/Sugar Mixture: For rolling the cookies! This gives them that sparkly, crispy sugar exterior.
Note: Don’t skip the cream of tartar! It’s key for that characteristic snickerdoodle tangy flavor and crinkly texture.
How to Make Gluten-Free Snickerdoodles
- Start by browning the butter! This is what sets these cookies apart from other snickerdoodles. Brown butter makes cookies so good!
- Add the shortening and sugars and mix to combine.
- Then add the eggs/vanilla and mix until creamy.
- Next, add the dry ingredients and mix until smooth and combined.
- After the dough is mixed together, you’ll need to chill it for at least 1 hour in the fridge.
- Once the dough is ready shape it into balls and roll in cinnamon sugar before baking. Bake and enjoy!
Tip: Chilling the dough is important for the gluten-free flours to hydrate and for the baking soda/cream of tartar to activate.
Make Ahead and Storage Instructions
These cookies keep for up to 2 days after baking. To store the snickerdoodles, let them cool completely and then store in an air-tight container at room temperature.
If you prefer, the dough can also be made in advance and kept in the fridge for up to 2 days. Additionally, the cookies can be frozen in a resealable freezer bag for up to 2 months.
More Gluten-Free Cookie Recipes
Flourless Peanut Butter Chocolate Chip Cookies easy and naturally gluten-free!
Gluten-Free Molasses Cookies perfect for the holidays
Gluten-Free Monster Cookies made with pantry staples
I hope you love these cookies as much as we do! If you try this recipe please leave me a comment and star-rating below. I’d love to hear from you!
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Gluten-Free Snickerdoodles (Brown Butter)
Ingredients
- ½ cup butter, 1 stick
- ½ cup shortening
- 1 cup white sugar
- ½ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
Dry Ingredients:
- 2 cups + 2 tablespoons gluten-free 1:1 baking flour
- ½ cup almond flour, see note for nut-free option
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
For Rolling:
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
- BROWN THE BUTTER: Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
- Add the shortening, white sugar and brown sugar to the bowl with the butter and mix combine. Add the eggs and vanilla and mix until smooth.
- Add the dry ingredients and mix until completely combined. Cover the dough and refrigerate for at least 1 hour and up to 2 days.
- Preheat the oven to 400F. Line a baking sheet with a baking mat if desired.
- Mix together the sugar and cinnamon in a small bowl for rolling. Shape the dough into rounded 1-inch balls. Roll the dough in the cinnamon/sugar mixture and place 2 inches apart on the baking sheet.
- Bake for 9-11 minutes until set. Let cool for 2 minutes then transfer to a wire rack to cool completely. Enjoy!
Recipe Notes
- Shortening: I like to use organic palm shortening but any kind will work. Shortening is needed to get the right texture in these cookies.
- Gluten-Free Flour: Use a high quality 1:1 gluten-free baking flour that contains xanthan gum. This is my favorite brand.
- Cream of Tartar: Don't skip this! It's key to that tangy flavor and crinkly texture in snickerdoodles.
Kristin says
Mine came out very flat (but with good flavor). What did I do wrong??
Erin Collins says
What kind of flour did you use? Be sure to use a high quality 1:1 flour that has xanthan gum in it for best results 🙂
Diane Toohey says
I just made my first batch of these Snickerdoodle cookies as they are a favorite with my family of 6. 2 of our family are gluten free for health reasons, so going into the holiday I wanted to have recipes that were gluten free, but tasted amazing so that our entire family would want to eat them. Do you think the dough would freeze as well as non gluten cookies??
Erin Collins says
I’m so glad you like the recipe! Yes the dough freezes great. I would scoop it into balls before freezing.
Sara says
The brown butter really makes these. We made them for my GF neighbor and they’re some of the best cookies I’ve ever had GF or not. Thank you!
Marisa says
Omg!,!! These are amazing. Probably one of the best snickerdoodles I’ve ever had
Erin Collins says
I’m so glad you liked them! Thanks for the comment!