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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How would I substitute the egg?
Thanks!!
Thanks so much for sharing these with us at Savoring Saturdays, Jules! 🙂
Of course, Raia! It’s one of my favorites!
~jules
Always a great cookie choice!
I haven’t met anyone who didn’t love a good snickerdoodle!
~jules
Those look DELICIOUS, Jules! What a great job on the texture! 🙂 I can’t wait to give them a try.
Thanks Raia! The texture really is fantastic. Too good, actually. Someone needs to cut me off because these go too quickly in my hands!
~jules
These cookies were easy to make for my grandma since she can only eat gluten free products and I am a thirteen year old that likes to cook goodies for my grandma.
Oh Cole, that is so wonderful to hear! What a sweet thing to do, to bake treats for your grandmother. She must feel so very special and loved!!!!
~jules
How would I make these cookies using your cookie mix?
Hi! I love your flour. I made these cookies though, and they taste AMAZING but all ran together. Any ideas?
Hi Kristi – was the dough nice and cold when you baked them? Did you bake on parchment? Those would be my first two questions. Next, I’d look to measurements because it sounds like there wasn’t quite enough flour used. It can be tough to get measurements using cups completely accurate – do you use a scale at all? If so, one cup of my flour equals 135 grams. If you don’t have a scale, spoon the flour into the measuring cups, don’t use the measuring cup to scoop the flour. If the dough seems particularly wet when you’re done, maybe try adding a touch more flour at that point, and you can always integrate more flour between batches if you find they’re still running together. Here are some more cookie baking tips (https://gfjules.com/gluten-free-cookie-baking-help/) – hope these help!
~jules
So what was the recommendation if using the cookie mix? More cream of tarter? Omit baking powder?
Another question, anyone ever used coconut butter as the fat (non-dairy)? I have shortening too but wonder what you all think.
I made the Snickerdoodle Cookie Recipe and wanted to let you know the text message my son sent me 30 minutes ago. “Mom, these cookies are amazing…thanks…great flavor and light and flaky.”
I used 1/2 cup shortening and 1/2 butter and a little less sugar about 3/4 of a cup. I bakes them only 8 minutes. I also put more cinnamon in the cinnamon/sugar mixture. We love more cinnamon. I only made a single batch but will have to double it from now on.
So far I have been very impressed with Jules flours.
Thank you,
Cindy
Hi Cindy, thank you so much for letting me know about your delicious snickerdoodle success!! I love that you shared your modifications, as well. Thank you! So glad you’ve been putting my Jules Flour to good use!
I made a batch of snickerdoodles for Thanksgiving with the family. Apparently I will have to double or triple the batch for next time. Half of the family is GF, but everyone raved about the cookies. Your flour blend makes GF baking so simple. Thank you.
Bonnie, that’s a great problem to have! So glad they were a hit!
I made these and they didn’t flatten at all. Stayed in little balls. The next batch I made I flattened with a glass and they turned out fine then. They tasted delicious even though they didn’t get flat.
Wonderful, Mary Ann! (And how resourceful of you to use a glass for the next batch!) So glad they tasted great, regardless of whether they flattened!
Can snickerdooldes be made with your cookie mix? I recently got a bag of your cookie mix, along with the cookie e-book, but did not see a recipe for snickerdoodles. I brought the mix on a trip to my sister’s house. Snickerdoodles are a family favorite – and I want to be able to eat them along with the family. Thanks for your help.
Julie, I haven’t made snickerdoodles with the mix, but it just might work if you add some extra cream of tartar.
Can I make this recipe using your cookie mix or do I have to use your flour instead?
I spend a lot of time searching high and low for great gluten free recipes. I have a huge sweet tooth and find that most things just do not satisfy my cravings. What a wonderful cookie! The idea of freezing them has come up and I can say that I rotate them in and out of the freezer and have no problems with them at all. They come out fresh as the day they were made. Two big thumbs up for this cookie.
That’s great to hear, Jason! So glad you loved the recipe!
Thank you for sharing this recipe. My wife and I are always looking for something new since we went gluten free. (really, it’s only part of our new way of eating but it’s a bit part). Since changing out eating, we have both dropped 30+ pounds, my chest pains stopped and blood pressure is normal. My wife’s chronic cough went away. I’m looking forward to trying these this weekend.
Tim
Tim – that is fantastic! Congratulations on your new healthy way of eating – isn’t it amazing what a dietary change can make in your health? You are living proof!
Can this be made without so much shortening and be more heart healthy?
Jill – you could try this recipe with coconut oil for healthier fats, but you might experience some additional cookie spread. Let me know if you have time to try it!
I made this tonight. To die for. I didn’t have Cream of Tartar so I used Baking powder. Murphy’s law, I cleaned out my spice rack and tossed the Cream of Tarter last week. lol They did turn out flat and crisp but very good. A keeper recipe. tfs
I just made these, using the Earth Balance Shortening. I’m new to gluten free baking, so maybe I’m just not as skilled. I should add, I have NEVER used shortening before, and I do have Earth Balance Buttery sticks, but the instructions and comments both mentioned shortening, so I went for it. Obviously because I’ve only used regular butter up until now, I did notice the lack of a more buttery taste. The taste of the cookies is really good, but they are kinda crumbly. Is that normal, or did I do something wrong?
If you find cookies too crumbly, it’s usually because they are overbaked a bit. Next time, try cooking a little less long and see if that helps. I take my cookies out about a minute before they really look done, and they tend to be perfect that way. Hope that helps!
Have you tried freezing these yet? I try to keep frozen, baked cookies on hand for no notice, substitute treats. We used the last of our freezer stash recently, and both kids have several January classmate birthdays. Snickerdoodles have been a favorite, but I still haven’t found the perfect recipe. I will try your recipe this week.
I haven’t actually tried freezing them; I typically freeze my cookie doughs and bake them fresh since I love them hot! I just pulled snickerdoodle dough out of the freezer today, actually, then broke off frozen chunks and rolled them in cinnamon-sugar then baked them off — completely delicious! Definitely give these a try because they are not to be missed!
I made the snicker doodles and they taste delicious, however the whole cookie went really flat when I took them out of the oven.So they are really skinny cookies.
Did I do something wrong?
They will sink in the middles when they come out of the oven, but they shouldn’t be really flat (see photo above and compare yours to it). Check to be sure that your leavening agents (here, baking soda) are all still fresh when baking, and when you make this recipe again, be sure to whip the sugar and shortening really well until the mixture is light before adding other ingredients. I’m glad they were still delicious! : )
Thanks for the tips, it’s possible the baking soda needs to be replaced. My cookies were flatter than yours in the picture. I also will make sure to whip the shortening and sugar really well. They really do taste great. Everyone’s eating them up and saying they are delicious, so they may be flat but it didn’t change how good they are.
Thanks for the suggestions on what to do next time.
Laura