Snickerdoodle Cookies Recipe
The absolute best gluten free snickerdoodle cookie recipe! This simple recipe can be made at a moment's notice, as there is no dough chilling required. Chewy cookies with a delightful cinnamon-sugar sprinkle on top!
Servings: 20 cookies
Calories: 216kcal
Equipment
Ingredients
- 1 cup (2 sticks, 230g) unsalted butter softened
- ¾ cup (150g) granulated cane sugar
- ½ cup (100g) brown sugar
- 2 tsp vanilla extract
- 2 large eggs at room temperature
- 3 cups (375g) all-purpose flour or gluten-free all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp sea salt*
Cinnamon-Sugar Topping:
- ⅓ cup (70g) granulated cane sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray two large cookie sheets with cooking spray or line it them with parchment paper. If you have one baking sheet, you can bake the dough in two batches.
- Place the butter, white sugar, brown sugar, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until well combined and fluffy. Note: if you don't have a stand mixer, use a large mixing bowl and a hand mixer.
- Use a rubber spatula to scrape the sides of the bowl, then beat in the eggs one at a time on medium speed. Scrape the sides of the bowl again with a rubber spatula.
- In a separate bowl, stir together the flour, cream of tartar, baking soda, and sea salt until well combined (dry ingredients).
- Transfer the flour mixture to the mixer with the wet ingredients and beat on low speed until the flour has incorporated into the dough. Once the flour has mostly mixed in, you can increase the speed to finish mixing it into the dough.
- Stir together the cinnamon and sugar for dipping the dough.
- Form balls of dough about 1.5 to 2 inches in diameter.
- Dip the balls of dough into the cinnamon and sugar mixture, making sure to coat the outside of each dough ball fully.
- Place balls of dough on two large baking sheets, placing them a couple inches apart to allow room for spreading during the baking process.
- Bake on the center racks of the preheated oven for 8 to 10 minutes (I do 8).
- Once the cookies are out of the oven, immediately use the back of a spoon to gently pat down the centers, which will be puffed up. You can also leave the centers as is for fluffy cookies.
- Sprinkle the rest of the cinnamon and sugar mixture over the warm cookies.
- Allow the cookies to cool for 10 minutes, then serve!
Notes
*If you’re using iodized salt instead of sea salt, use ½ teaspoon instead of 1 teaspoon. Table salt tastes much saltier than sea salt.
Nutrition
Serving: 1cookie (of 20) | Calories: 216kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 260mg | Fiber: 1g | Sugar: 16g