Gluten-Free Snickerdoodles (Brown Butter!)

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)

Author: Erin Collins

Prep: 30 mins

Cook: 10 mins

Chill Time 1 hr

Soft and chewy gluten-free snickerdoodles with crisp, golden edges! Browned butter and a few other tricks give these cookies delicious flavor and texture.

5 from 8 votes

Servings: 36 cookies

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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

MAKE IT DAIRY-FREE: Omit the butter and use ½ cup (1 stick) of melted vegan butter. 

MAKE IT NUT-FREE: Omit the almond flour and use an additional ⅓ cup of gluten-free 1:1 baking flour instead.

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. 

INGREDIENT 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.

Calories: 157kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 76mg | Potassium: 87mg | Fiber: 1g | Sugar: 10g | Vitamin A: 92IU | Calcium: 18mg | Iron: 1mg

NUTRITION INFORMATION:

Calories: 157kcal