Gluten-Free Snickerdoodles Recipe (Dairy-Free)

Are you ready for some delicious gluten-free snickerdoodles? Then you’re going to love this easy recipe. Snickerdoodle cookies are such a classic favorite with their tender, chewy texture and the taste of buttery cinnamon. These cookies are simply wonderful! And not only are they gluten-free they’re also dairy-free.

Tips for Making the Best Gluten-Free Snickerdoodles:

I’ve been trying out different gluten-free flour blends to make my cookies with and specifically I’ve been trying different blends from our local grocery store so hopefully, it would be easy for you to just go to the store to pick up what you need for this recipe. But I keep testing them against the Better Batter Gluten-Free Flour and it consistently wins my vote every time. I haven’t seen it available in any stores in my area, but it is available on Amazon and their website Better Batter.

To replace the butter in my recipes I use Smart Balance Buttery Spread. Another option to use would be Earth Balance Buttery Spread. Just know that the results that I’m sharing are with Smart Balance.

For mixing cookie dough I use my KitchenAid Stand Mixer or my KitchenAid Hand Mixer.

I use a cookie scoop that I bought from Pampered Chef years ago. It holds just a bit over one tablespoon. After looking on Amazon I saw that this cookie scoop is more affordable and has great reviews!

Lining your baking pans with parchment paper or a silicone baking mat is a must with gluten-free baking. Gluten-free dough is much stickier than regular wheat dough and using a liner on your baking pans makes it so much easier.

How to Make Gluten-Free Snickerdoodle Recipe:

1. Preheat oven to 400°.  Line a cookie sheet or baking pan with parchment paper.
2. Use a stand mixer or hand mixer and mix Smart Balance, sugar, and eggs thoroughly.
3. Measure the flour by first fluffing the flour up in its storage container and then spoon the flour into the measuring cup and then leveling off with a knife.
4. In a medium bowl mix together the flour, cream of tartar, baking soda, and salt.
5. Blend the dry ingredients in with the sugar mixture. Chill for 30 t0 60 minutes.
6. In a small bowl mix together the sugar and cinnamon.
7. Using a tablespoon-sized cookie scoop dip out a ball of the cookie dough and place it in the cinnamon-sugar mixture. Use your fingers to flip some of the cinnamon sugar up on the sides of the dough ball. The dough is very soft and sticky so it’s easier to roll the ball around in the sugar if you cover a larger area first. Roll around until it’s completely covered and then place on lined cookie sheet two inches apart.
8. Bake for 8-9 minutes and remove from oven. Let cookies cool on the baking pan for about 3-5 minutes before removing to wire cooling rack.

More Gluten-Free Cookies Recipes You’ll Love:

Delicious Gluten-Free Chocolate Chip Cookies
Classic Gluten-Free Peanut Butter Cookies
Soft Molasses Cookies
Peanut Butter Chocolate Chip Cookies
Chocolate Crinkle Cookies

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Gluten-Free Snickerdoodle Recipe (Dairy-Free)

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• Author: MamaShire
• Prep Time: 10
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 3 dozen 1x
• Category: Desserts
• Method: Oven
• Diet: Gluten Free

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Description

Snickerdoodles have been a classic favorite for years and now you can enjoy them with this gluten-free and dairy-free version.

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Ingredients

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2 1/2 cups Better Batter Gluten-Free Flour
1 1/4 cup organic sugar
1 cup buttery spread, Smart Balance or Earth Balance
2 eggs
2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon Himalayan salt

1/3 cup organic sugar or brown sugar
2 teaspoons cinnamon

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Instructions

Preheat oven to 400°.  Line cookie sheet pans with parchment paper.

Use a stand mixer or hand mixer and mix Smart Balance, sugar, and eggs thoroughly.

Measure the flour by first fluffing the flour up in its storage container and then spoon the flour into the measuring cup and then leveling off with a knife.

In a medium bowl mix together the flour, cream of tartar, baking soda, and salt.

Blend the dry ingredients in with the sugar mixture. Chill for 30 to 60 minutes.

In a small bowl mix the sugar and cinnamon together.

Using a tablespoon-sized cookie scoop dip out a ball of the cookie dough and place in the cinnamon-sugar mixture. Use your fingers to flip some of the cinnamon-sugar up on the sides of the dough ball. The dough is very soft and sticky so it’s easier to roll the ball around in the sugar if you cover a larger area first. Roll around until it’s completely covered and then place on lined-cookie sheet two inches apart.

Bake for 8-9 minutes and remove from oven. Let cookies cool on the baking pan for about 3-5 minutes before removing to wire cooling rack.

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