My friend’s Mom used to make Snickerdoodle cookies when we were kids. This gluten free version of Snickerdoodles tastes exactly like the ones that I remember but it rises a little taller than those made with “normal” flour. If you do not have issues with gluten, you can use this same recipe with “regular” flour and just omit the xanthan gum.
This cookie dough is very easy to make- it just needs a few hours of chilling time in your refrigerator to firm up so it can be rolled into balls and dipped in cinnamon sugar before baking.
I shared the link to this post on another gluten free blog called The Sensitive Pantry. Nancy put out a request for bloggers to share links to their GF cookie recipes because she is without an oven to bake with until the end of December. I can’t imagine being without my oven during this season!
I shared the link to this recipe at Delicious Dishes on the blog called It’s A Blog party.
I shared the link to this recipe at Tasty Tuesdays on the blog called A Beautiful Mess.
Cream 1 cup (2 sticks) unsalted butter in large bowl
Add and beat together:
2 eggs
1 cup plus 2 Tblsp white sugar
1 teaspoon vanilla
Sift dry ingredients in another bowl:
3- 1/4 cups GF flour mix*
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar
1- 1/2 teaspoons xanthan gum
Add flour mixture to butter mixture a few tablespoonfulls at a time. Mix thoroughly.
Chill cookie dough several hours, until it is firm enough to roll into balls.
Since these GF cookies have xanthan gum in them, I would not let the dough chill overnight. I had a bad result one time when I did that- the cookies texture really changed for the worse!
When you are ready to bake the cookies, preheat your oven to 375 degrees.
Form the dough into 1 inch size balls with your hands, then roll in cinnamon sugar.
Cinnamon Sugar:
Place cinnamon and sugar in small bowl and stir together.
2 Tblsp white sugar
1 Tblsp cinnamon
Place a sheet of parchment on each cookie sheet and bake 16 cookies per sheet.
Bake 2 sheets of cookies at a time a total of 8 minutes, switching pans halfway through the cooking time.
This recipe makes 5 dozen cookies.
These cookies are firm enough to ship well for Holiday gifts.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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My 8 yr old can’t have gluten, dairy, egg or soy… Any idea how of can make this without the butter? Thanks!!
Hi Amber,
I have only ever used butter in my cookies but I know a lot of other food bloggers use non-dairy substitutes. I think Earth Balance is the one that I see mentioned most.
I just Googled it and here is a good little article which coincidentally names Earth Balance as their favorite. http://vegetarian.about.com/od/guideproductpicks/qt/veganmargarine.htm
Please let me know how you like it after you try it!