Gluten-Free Snickerdoodles (Brown Butter)

gluten-free snickerdoodles on parchment paper.

Meaningful Eats

Gluten-Free Snickerdoodles (Brown Butter)

36 cookies

My gluten-free snickerdoodles are soft and chewy, but with the most deliciously crisp, golden edges!

My #1 tip for amazing gluten-free snickerdoodles is to brown the butter! It gives these cookies delicious flavor and texture. You’d never know they’re gluten-free!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 10

Chill Time 1

Total Time 1 40

Author Erin Collins

Ingredients

1/2 cup (113g) butter
1/2 cup (98g) shortening
1 cup (200g) granulated sugar
1/2 cup (107g) brown sugar
2 large eggs
2 teaspoons vanilla extract

Dry Ingredients:

2 cups + 2 tablespoons (319g) gluten-free measure-for-measure flour
1/2 cup (50g) almond flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon kosher salt

For Rolling:

1/4 cup (50g) granulated sugar
1 tablespoon ground 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, granulated sugar, and brown sugar to the bowl with the butter and mix until combined. Add the eggs and vanilla and mix until smooth.
Add the dry ingredients and mix until well-combined. Cover the dough and refrigerate for at least 1 hour and up to 2 days.
Preheat the oven to 400°F. Line a large baking sheet with a silicone baking mat.
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

Gluten-Free: Use a high quality gluten-free flour that contains xanthan gum. I also love adding a little almond flour for the perfect texture!

Dairy-Free: Use vegan butter, though most brands do not brown like real butter.

Nut-Free: Omit the almond flour and use an additional 1/3 cup of gluten-free measure-for-measure flour.

To Make-Ahead: Refrigerate in an airtight container for up to 2 days or freeze for up to 3 months. If freezing, shape into balls, place on a lined baking sheet, freeze for 1-2 hours until set, then transfer to an airtight container or freezer bag. Bake from frozen.

To Store: Let cool completely, then store in an airtight container at room temperature for up to 4 days.

To Freeze: Let cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Separate layers with parchment paper to avoid sticking. Thaw at room temperature for 30 minutes.

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