Gluten Free Snickerdoodle Cookies

Silver Post Medal for All Time! 418 Posts
March 23, 2019

snickerdoodle Cookies in tinWhen I saw Holly's recipe for Snickerdoodles, I knew I had to have some gluten free. When I went to Walmart, I expected to be able to pick up a box, but there were none on the shelf. Folks with Celiac disease must have seen Holly's recipe.


The urge kept hitting me. I couldn't get them off my mind. So I searched the internet for a gluten free recipe, and found this one to try. I made some changes in the steps but the ingredients are the same.

This was my first time making gluten free Snickerdoodles. They came out perfect. Just as good as the store bought ones and probably much cheaper. This recipe will be a keeper for me.

This is a crisp cookie and goes well with a glass of milk or cup of coffee. I did the math and figured each cookie is approximately 55 calories. I will have to limit my intake so the freezer will be the best place for me to keep them. Out of sight, out of mind. On the other hand, my husband loves them too so they probably won't make it to the freezer.

Yield: 42 cookies


  • ½ cup melted butter
  • ¾ cup sugar
  • ½ tsp vanilla
  • 1 large egg
  • 1 ¼ cups plus 2 Tbsp Gluten Free Flour (I use Gluten Free Pillsbury Best)
  • 1 tsp cream of tartar
  • 1/8 tsp salt
  • ½ tsp baking soda
  • Cookie Coating
  • 3 Tbsp sugar
  • ½ tsp cinnamon


  1. In a small bowl, prepare the cinnamon and sugar mixture for coating, and set aside.
  2. cinnamon sugar coating in bowl

  3. Melt a stick of butter in the microwave.
  4. melted butter in bowl
  5. In a medium mixing bowl, combine sugar, melted butter, vanilla and egg. Mix well until creamy.
  6. mixing butter, sugar, vanilla and egg
  7. Sift flour before measuring.
  8. In a small mixing bowl combine flour, cream of tartar, salt and baking soda. Whisk or sift together.
  9. dry ingredients in bowl
  10. Add flour mixture to other ingredients and stir until well blended.
  11. mixing wet & dry ingredients
    mixed dough in bowl

  12. The dough will be soft and sticky. Refrigerate for approximately 1 hour.
  13. Preheat oven to 400 degrees F. Preheat cookie sheet while oven is preheating.
  14. Shape dough into 1 inch balls.
  15. balls of dough
  16. Roll each ball in sugar and cinnamon mixture.
  17. rolling ball of dough in cinnamon sugar coating
  18. Place 2 inches apart on ungreased insulated cookie sheet.
  19. balls of dough on cookie sheet
  20. Bake 8-10 minutes until browned.
  21. finished Snickerdoodle Cookies on baking in tintray

  22. Immediately remove from baking sheet with a spatula and place on a cooling rack. When cool store in a cookie tin.
  23. Gluten Free Snickerdoodle Cookies


Diamond Post Medal for All Time! 1,246 Posts
March 23, 20191 found this helpful

They look divine! well done :)


Silver Post Medal for All Time! 418 Posts
March 23, 20191 found this helpful

They are divine!! I know I'll gain 5 pounds but I can't keep my hands out of them. I believe they are habit forming.


Between my husband and myself, we have just about eaten all of them. I'll be making some more.

March 28, 20191 found this helpful

Awesome, I'm so glad for you! My sister also can't tolerate gluten. It is good that creative people like you are coming up with great recipes. :)

March 29, 20191 found this helpful

No, I will have to try that. I think I've tired them with soft vanilla ice cream. Tastes pretty good!

Read More Comments
In This Page
Food and Recipes Recipes Baking & Desserts CookiesMay 6, 2019
Summer Ideas!
Pest Control
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2024-07-05 19:18:38 in 6 secs. ⛅️️
© 1997-2024 by Cumuli, Inc. All Rights Reserved.