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gluten-free snickerdoodles on white plate with brown parchment paper
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Meaningful Eats

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.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Servings 36 cookies

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:

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!

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.

Nutrition

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