Soft and chewy gluten-free snickerdoodles with crisp, golden edges!
My #1 tip for amazing gluten-free snickerdoodles, brown the butter! It gives these cookies delicious flavor and texture. You’d never know they’re gluten-free!
Like many of my other gluten-free cookie recipes, there are a few tips and tricks you’ll need to know to make classic snickerdoodles gluten-free.
Snickerdoodles are a timeless classic. I’ve yet to meet anyone who would turn down a delicious, chewy snickerdoodle with crispy edges.
Something about a crisp sugar cookie with a chewy center rolled in cinnamon sugar and baked to crispy-golden perfection is irresistible!
For more favorite cookie recipes there these gluten-free white chocolate macadamia nut cookies, gluten-free molasses cookies, gluten-free almond cookies and gluten-free biscotti.
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. For classic snickerdoodles you can just melt the butter.
- Use the right kind of gluten-free all purpose flour. A high-quality gluten-free 1:1 baking flour combined with blanched almond flour helps these gluten-free snickerdoodle 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.
Ingredients You’ll Need
- Brown Butter: Gives the gluten-free snickerdoodle 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 flour blend. 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 the gluten-free snickerdoodles 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 gluten-free snickerdoodles 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 to the wet 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 gluten-free snickerdoodle dough is chilled, it’s ready to be shaped and scooped. Use a tablespoon cookie scoop to portion the dough. Then, shape it into dough balls and roll each cookie dough ball in the cinnamon sugar mixture before baking. Place on a cookie sheet, then bake until golden brown 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.
Recipe FAQ
These cookies keep for up to 4 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.
Yes! To make these cookies nut-free you can use another 1/3 cup gluten-free flour in place of the almond flour.
More Gluten-Free Cookie Recipes
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!
Gluten-Free Snickerdoodles (Brown Butter)
Video
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!
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.
Delicious I didn’t have almond flour just Namaste blend and I used less of it. I will make them again! My gluten eating husband loved them!
These taste delicious, but mine really flattened out. I’m not sure if my oven was too hot, I did something wrong along the way, or what. But they didn’t look like a traditional snickerdoodle. Don’t worry. we’ll still eat them.
I made this recipe GF Snickerdoodles cookies for my daughter-n-law that has the celiac disease, and my granddaughter text me today to make more, the whole family loved them. I’m going to make your chocolate chips cookies also. I have made other GF recipes and yours was the BEST!
Thank you for sharing,
Mary K.
Warsaw,Mo.
I’m so glad to hear that! Happy you’re enjoying the recipes 🙂
These sound so delicious! I’m really excited to try this recipe, but as it states in the notes, the cookies are only good for two days in the fridge after baking, and I wonder why they would spoil so quickly? Please enlighten me of the reason if possible. Thank you! 🙂
Whoops! That was actually a typo – these cookies will keep for up to 4 days in an airtight container at room temperature. They might last for even longer! No reason why they wouldn’t last longer than typical snickerdoodles.
It would so helpful if you added the xantham gum to your recipe! I used Namaste Flour and my cookies are so flat…didn’t realize I needed to use a blend with xg as it’s not in the recipe. They taste amazing, just don’t look so great. ❤️
Yes it’s very important to use a gluten-free flour blend that contains xanthan gum! Otherwise you need to add 1/2 teaspoon xanthan gum so the cookies don’t spread too much.
Hi. Thank you so much for this recipe. I loved the crustless pumpkin pie recipe so much I thought I would give some cookies a try. I was wondering if you have tried alternative sugars for this recipe? I have the King Arthur alternative baking sugar, monkfruit sugar, allulose, and a few others… and was going to purchase a brown sugar alternative too. Any tips? I might also make my next batch of the crustless pumpkin pie with an alternative sugar too… baby steps, gluten free flour was my first step, lol.
I’m so glad you liked the pumpkin pie recipe! I wish I had better advice here but I haven’t experimented much with sugar alternatives. Let me know how it turns out if you try it though!
Any advice on making these in high altitudes
Want to try these again this year, but they were really flat because I’m at high altitude. Any suggestions?
Can I replace the shortening with coconut oil?
You can try that but the cookies might spread a little more!
Thank goodness for this amazing recipe! Snickerdoodles are my son’s favorite. Then he had to go gluten free 🙁
But hooray! I found this recipe! The cookies have a great taste and texture and my son loves them! I made these for other members of the family who can eat gluten and they don’t even know the difference.
Thank goodness for this amazing recipe! Snickerdoodles are my son’s favorite. Then he had to go gluten free 🙁
But hooray! I found this recipe! The cookies have a great taste and texture and my son loves them! I made these for other members of the family who can eat gluten and they don’t even know the difference.
Mine came out very flat (but with good flavor). What did I do wrong??
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 🙂
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??
I’m so glad you like the recipe! Yes the dough freezes great. I would scoop it into balls before freezing.
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!
Omg!,!! These are amazing. Probably one of the best snickerdoodles I’ve ever had
I’m so glad you liked them! Thanks for the comment!