These gluten-free dairy-free snickerdoodle cookies are soft, chewy, and pillowy with a slight outer crunch from the cinnamon sugar. The cookies are sweet and have that perfect tangy unique to snickerdoodles.
Purpose of cream of tartar in snickerdoodle cookies:
Unfortunately, this recipe does call for cream of tartar which we don’t all have in our pantries. Snickerdoodle have a slight tangy taste which is a result from the using cream of tartar. Cream of tartar also allows for a soft, chewy texture which is crucial to making tried and true snickerdoodle cookies. I tried time and time again swapping the cream of tartar for baking powder which many blogs suggest, however I found that baking powder doesn’t give the same chewiness and since this recipe calls for a lot of flour, the cookies came out pretty dry. For best results, please use cream of tartar alongside baking soda in this recipe.
These gluten-free dairy-free snickerdoodle cookies do not have to be dairy-free.
If you are just gluten-free and not dairy-free, feel free to swap the plant-based butter with regular butter. Typically, I like usually salted butter in my recipes, so opt for regular salted butter. However, if unsalted is all you have on hand make sure to add an additional 1/4 teaspoon of salt in the second step of the recipe.
How to make gluten-free and dairy-free snickerdoodle cookies:
Start off as you would with most cookie recipes and whisk together the dry ingredients in a medium bowl. This was the dry ingredients are ready to go when it’s time to pour them in the wet ingredients.
Next, cream together plant-based butter, granulated sugar and brown sugar, vanilla extract, and salt in a large bowl. For this step you can use a whisk, electric mixer, or a stand mixer.
Once the butter and sugar for completely combined and resembles a lighter color due to the air incorporated from creaming them together, crack both eggs into the large bowl and mix until combined.
Now it’s time to add the dry ingredients that we set aside earlier. Pour the dry ingredients into the large bowl and use a rubber spatula, fork, or an electric/stand mixer on a low setting to fully incorporate the dry ingredients into the wet. Now, set aside.
We will begin to prepare the cinnamon sugar mixture, however before then, make sure to preheat the oven and line the baking sheets with parchment paper. Now, in a small bowl, combine the additional sugar, salt, and cinnamon listed int he “cinnamon sugar” section of the ingredients list.
Using a #50 Cookie Scoop, fill the scoop with dough with a small about heaping over the top (it will be sticky). You can also use two spoons and scoop 1.5 tablespoons of dough.
Place scoop of dough into the bowl of cinnamon sugar.
Roll in the sugar until it’s coated and forms a ball.
Then, place it on one of the lined baking sheets.
Repeat this process until you fill both cookie sheets, limiting each cookie sheet to about 6-8 cookies. Bake at 350º for 12 minutes or until the cookies are puffed and the edges have a slightly golden color.
Place baked cookies on a cooling rack and repeat previous two steps with remaining dough.
Equipment
- Electric mixer optional
- Whisk only necessary if not using an electric/stand mixer
- Rubber Spatula or fork only necessary if using a whisk
- #50 Cookie Scoop optional
- 2 Tablespoon spoons necessary if not using cookie scoop
Ingredients
Cookie Dough
- 3 Cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1 Cup Plant Butter softened
- 1 Cup Granulated Sugar
- ½ Cup Brown Sugar
- 2 Large Eggs
- 1½ Tbsp Vanilla Extract
- 2½ Tsp Cream of Tartar
- ½ Tsp Baking Soda
- ½ Tsp Kosher Salt
Cinnamon Sugar
- ½ Cup Granulated Sugar
- 2 Tsp Cinnamon
- ¼ Tsp Kosher Salt
Instructions
- In a medium bowl, use whisk or fork to gently com gluten-free flour, cream of tartar, and baking soda. Set aside.
- In a large bowl, use a whisk or electric/stand mixer to cream together granulated, brown sugar, vanilla extract and salt until thoroughly combined.
- Add eggs to the butter and sugar and mix until combined.
- Pour dry ingredients into the large bowl and gently mix using a rubber spatula until the dry ingredients are completely incorporated. (If using an electric/stand mixer, make sure to mix in dry ingredients on a low setting and scrape the bottom of the bowl). Set aside.
- At this time, preheat the oven to 350ºF and line baking sheets with parchment paper.
Roll the Cookies in Cinnamon Sugar
- In a small bowl, us a fork to evenly combine granulated sugar, cinnamon, and salt.
- Using a #50 cookie scoop, scoop the cookie dough and place in cinnamon sugar.
- Roll the scoop of dough in cinnamon sugar until a ball forms and is evenly coated in cinnamon sugar.
- Place rolled cookie dough on lined baking sheet and repeat.
- Make sure to place the rolled cookie dough balls approximately 2-3 inches apart on the baking sheet. (I like to limit my baking sheets to 6-8 balls of dough).
- Bake at 350ºF for 12 minutes or until cookies are puffed up and the edges show a slight golden color.
- Transfer cookies to a wired rack to cool for 10 minutes and repeat the previous 3 steps with remaining dough.
- Enjoy!
5 responses to “Snickerdoodle Cookies (Gluten-Free Dairy-Free)”
My son and I made these cookies together. It was so easy and they are delicious! Thank you for such a great recipe.
So much fun to make with my son. Easy and delicious too!
I’m so glad these turned out well! Thank you for taking the time to try out this recipe 🙂
Hi. I’m Jennifer. Since I’m diabetic, I’m going to replace the sugar with allulose and an erythritol blend. I’ll let you know how they turn out. Following your recipe, I think they’ll be great.
Hi Jennifer! I’m so glad you’re here. I look forward to hearing about your results!