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
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
Ingredients
- 1/2 cup butter, 1 stick
- 1/2 cup shortening
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
Dry Ingredients:
- 2 cups + 2 tablespoons gluten-free 1:1 baking flour
- 1/2 cup almond flour, see note for nut-free option
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For Rolling:
- 1/4 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.
