Description

These gluten-free snickerdoodles offer the perfect balance of a soft, chewy center and a crisp, cinnamon-sugar exterior. By utilizing a specific resting period and the classic interaction of cream of tartar and baking soda, this recipe achieves the iconic crackled surface and tangy flavor of the traditional New England biscuit without any wheat.

Ingredients

1/2 cup unsalted butter, room temperature (or dairy-free stick alternative)
3/4 cup granulated white sugar
1/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups gluten-free 1:1 baking flour (with xanthan gum)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon (for dough)
2 tablespoons sanding sugar (for coating)
1 tablespoon ground cinnamon (for coating)

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Instructions

Cream the room-temperature butter with the white and light brown sugars in a mixing bowl for exactly one minute until light and aerated.
Add the egg and vanilla extract, beating until the mixture is fully emulsified and smooth.
Spoon and level the gluten-free flour, then add it to the bowl along with the cream of tartar, baking soda, salt, and cinnamon; mix until just combined.
In a small dish, whisk together the sanding sugar and cinnamon for the coating.
Using a cookie scoop, form the dough into 1.5 to 2 tablespoon spheres and roll each generously in the cinnamon-sugar mixture.
Place the spheres on a parchment-lined baking sheet and refrigerate for at least 30 to 60 minutes to allow the flour to fully hydrate.
Preheat your oven to 350°F (175°C) during the final stages of the chilling period.
Arrange the chilled dough balls on the baking sheet with ample space between them and bake for 10–14 minutes until the edges are set but the centers remain soft.
Allow the cookies to rest on the hot tray for 5 minutes to set before transferring them to a wire cooling rack.

Notes

For the best results, ensure your butter is truly at room temperature but not melting, as this affects the initial mechanical aeration process. If you are using a different brand of gluten-free flour that does not include xanthan gum, you will need to add half a teaspoon of it to the dry ingredients to maintain the cookie’s structural integrity. Storing these in an airtight container can help maintain their soft texture for several days.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American