My gluten free snickerdoodles recipe tastes like a treasured family memory.
Who doesn’t remember grandma putting warm snickerdoodles out on the kitchen table? I can almost smell the aroma of those cookies when I close my eyes and think back on it.
Yet somehow when I had a craving for snickerdoodles after going gluten free, I couldn’t find my family recipe for them anywhere! So I borrowed a friend’s grandmother’s recipe and hardly changed a thing!
Now with the simple substitution of my gfJules™ Gluten Free All Purpose Flour, her grandma’s recipe is now my family’s treasured recipe, hopefully for many generations to come!
If you like these puffy, then just roll into balls and roll in cinnamon and sugar. If you like them flatter, press down gently on each ball with the back of a spoon or rubber spatula before baking. Either way, they’re insanely good!
Seriously. Check out how simple this recipe is. When you have my light and clean tasting, does anything gfJules Flour on-hand, you can make anything you crave … anytime! And I have a feeling you’ll be making gluten free snickerdoodles pretty darned often!
Enjoy making and sharing these gluten free snickerdoodles with your family, and make some great new memories together!
(As an aside, type in “Cookie” to the search bar at the top of every page on gfJules.com and you’ll have more gluten free cookie recipes at your fingertips when other cravings hit!)
You can even make these scrumptious gluten free snickerdoodles into vegan gluten free snickerdoodles just by subbing out the eggs with applesauce! See the picture above for a view of how well these turn out, no eggs needed!
And if you’re celebrating a holiday, why not celebrate with gluten free snickerdoodles and sprinkles? St. Paddy’s Day, Christmas, Hanukkah, Valentine’s Day … sprinkle colored sanding sugar on top and you’ve got yourself an irresistibly festive holiday cookie!
Gluten Free Snickerdoodles Recipe
Gluten Free Snickerdoodles Recipe
Insanely good gluten free snickerdoodles are a few short ingredients and only 20 minutes away!
Ingredients
- 1 ½ cups granulated cane sugar
- 1 cup butter/vegan butter (e.g Earth Balance® Buttery Sticks) or shortening
- 2 large eggs or egg substitute (like 1/2 cup applesauce)
- 2 ¾ cup (371 gr) gfJules® Gluten Free All Purpose Flour
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- ¼ tsp. salt
topping:
- 2 Tbs. granulated cane sugar
- 2 tsp. cinnamon
Instructions
- Cream butter and sugar until fluffy. Add eggs or applesauce and beat until combined.
- In a separate bowl, whisk dry ingredients together: gfJules® All Purpose Flour; baking soda, cream of tartar and salt. Add to wet ingredient bowl and mix until thoroughly incorporated.
- Bake immediately or cover tightly and refrigerate.
- Preheat oven to 400 F (static) or 375 F (convection).
- Shape dough into 1-inch balls by rolling in the palms of your hands. Roll each ball in the sugar and cinnamon mixture. Place on a parchment-lined baking sheet.
- Bake for 8-9 minutes, or until lightly browning and puffed.
- Remove to cool on a wire rack; the cookies will sink slightly in the middle when cooled – this is completely normal, and what makes a snickerdoodle a snickerdoodle!
- Yield: approximately 3 dozen cookies.
Nutrition Information
Yield 42 Serving Size 1Amount Per Serving Calories 77Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 21mgSodium 88mgCarbohydrates 8gFiber 0gSugar 8gProtein 1g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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When I made my first batch, my gluten glutton grandson said that they were the best snickerdoodles that he ever had. Believe me, this 5 year old is an expert in cookies and both his mother and his other grandmother make them with regular flour. The keep very well – they are a little bit better the next day.
I followed the recipe, weighing the ingredients. My cookies remained in a dome and did not collapse. I did a second batch again today and same issue. I do use extra large eggs – 65-66 grams on both batches. I baked them for 9 minutes and I like the texture. I will keep making them, but it would be nice if looked exactly like a traditional snickerdoodle. Do you have any ideas?
Hi Jacquelyn, it’s handy to have a cookie connoisseur around, isn’t it?! 🙂
So happy to hear that these gluten free snickerdoodles were such a hit!!!
Regarding the cookies not spreading, you can always smash any cookies down before baking with the back of a spoon or a rubber spatula if you find that they aren’t spreading enough to your liking. Also, not refrigerating the dough before baking will help, changing the baking rack, and/or upping your oven temp by 25 degrees. You can also even try adding another egg if you really want to push the dough, although it sounds like the texture is exactly as it should be, so I’m not sure I’d recommend altering it at all.
Let me know how that goes for you!
~jules
Is it possible to use Jule GF Cookie mix to make these Snickerdoodles?
Hi Melissa, great question! I had to do some math on this, but it would technically be possible. Do you have any of my gfJules Flour on hand as well? If I was going to suggest using my gfJules Cookie Mix to make this Gluten Free Snickerdoodles recipe, I would say you *could* do it, but ideally you would add another 1/4 cup of my gfJules Flour to the recipe. You would definitely need to add 2 teaspoons of cream of tartar, no matter what. The sugars in my Cookie Mix are not the same as what is called for in the snickerdoodles, so they will turn out a bit darker and the cookies will be a bit thicker/heavier and more caramelized, as well. So they are not going to turn out the same, but if you could add 1/4 cup more gluten free flour and cream of tartar, it could be done. I hope that helps!
~jules
I’ve become a great fan of GF Jules flour. Jules spends so much time & effort testing her recipes that they really are fool proof. Having to deal with being diagnosed with Celiac Disease later in life, I was beside myself trying to bake again. I’ve never had a fail with any of my baking now..I’ve attached my first attempt with this snickerdoodle recipe. They were great looking & delicious and so easy!!
Those gluten free snickerdoodles look perfect, Paulette! Congratulations on such a baking success! I’m thrilled that you’re loving my gfJules Flour and recipes so much — thanks for taking the time to let me know!
~jules
I have Celiac and my daughter has an egg allergy. We use your flour and recipes often! When we make chocolate chip cookies or cut out cookies, we use Ener-G egg replacer. We want to try to make Snickerdoodles soon. Do you think applesauce works better than Ener-G for this recipe?
Ooh tough call, Jessica! You can see from the one photo what the snickerdoodles look like using applesauce, but I have always had pretty good luck with Ener-G in my cookie recipes, so I don’t think you can go wrong either way. If you’re comfortable with the Ener-G because you use it often, maybe start there and know that if you want to try something different as a comparison next time, you can always try the applesauce. Taste testing is so fun, isn’t it?! 🙂
~jules
These cookies were so easy to make and the family had no idea they were gluten-free!! Yum, yum!!
Thrilled to hear it, Julie! I bet your kitchen smelled amazing, too!!!
~jules
New to this baking thing but the celiac diagnosis has made it a necessity. Excited to make this recipe! When you say “cream shortening and sugar” — is that in a stand mixer? Using a hand mixer? By hand? (Clearly I am one of those people who need really really detailed instructions). Thanks! Can’t wait to try them!
No worries at all Staci! Snickerdoodle dough can be thick and might be too much for a hand mixer, but if that’s what you have, give it a go! If you’re going to be doing lots of baking, I always recommend a stand mixer because it makes things so much easier!!!
Have fun experimenting with all the recipes on my site (I have over 450!) and let me know if you ever have any questions!
Happy baking!
~jules
Wow….what a great recipe! Thank you! I used a one inch scoop, not such the roller, so my yield was 7 dozen. Also ran out of cinnamon and sugar mix, so I rolled the last dozen in Turbinado sugar. The latter are like delicate shortbread cookies. I have to say one of the things I LOVE about your recipes….they are flavor forward, NOT sugar forward! Thank you again for another great treat!
Hi Victoria, I love to hear that! I definitely try not to go overboard on the sugar, and there’s no need with my gfJules Flour because we’re not trying to mask any nasty tasting gluten free flours! What a great idea to roll them in turbinado sugar instead! I’ll have to try that next time!
~jules
I wish we knew the nutritional values of these cookies. I am most interested in the calories per cookie and the total sugars in each cookie.
Hi – sorry I don’t have the bandwidth to produce the nutritional content for each recipe. I’m a one-woman shop! It’s relatively easy though to just cut and paste the ingredients into an on-line nutritional calculator to get the information you need. Hope that helps you enjoy this recipe even more!
~jules
Thanks, Jules. I totally understand. I love your Snickerdoodles recipe and I will try looking for a nutritional calculator.
Thanks for your understanding!!!
~jules
I love how simple the ingredients are. These look fab!
I love snickerdoodles! These ones had some great flavor, can not make them again soon
That’s wonderful to hear, Noelle! So glad you enjoyed the recipe!
~jules
I love snickerdoodle cookies! I haven’t actually made them at home yet, but I definitely need to try your recipe, yum!
Ooooh I can’t wait to hear what you think!
~jules
I made these cookies for friends who are gluten-free but they are so good you can give them to non g-f cookie lovers. I used Bloomfield Farms Gluten Free All Purpose Baking Mix and it worked fine. The cookies turned out pretty and fluffy. Follow the recommendations to use cold batter and parchment paper to keep them nice and round and uniform looking. I would even suggest you divide the batter in half leaving one half in the refrigerator while you roll and bake the first batch. I noticed the last group of cookies spread a little more than the first half and I assume it’s because they were a little warmer by the time they went into the oven. Definitely a recipe to use again.
This is the first time in over 3 years I’ve made GF cookies that are so good & taste so normal my husband said, “They taste just like the ones you used to make!” What an amazing thing to hear! This was the first time I’ve enjoyed making & eating GF cookies! Thank you for the great cookie making tips. I’ve ordered your cook-books & now I’m excited about baking again! I tried the GF no yeast bread. It rose!!! I mis-measured the soda, so has too much to my liking, but I’ll make it again in a few days.
Oh Carol, I’m so happy for you (& for your hubbie!). To others, it may seem like a little thing to be able to truly enjoy a cookie again, but I completely understand how you feel! Welcome back to baking and to enjoying yummy cookies and bread!!!
~jules