Crispy edges, chewy centers, and yummy cinnamon flavor makes these gluten-free snickerdoodles a delicious treat to enjoy fall, winter and really, year-round.


  • 2 3/4 cup (345 grams) good all-purpose gluten-free flour (I used gfJules)
  • 3/4 tsp. xanthan gum (omit if using gfJules or another brand with xanthan gum)
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 cups white sugar
  • 1/2 cup butter or dairy-free alternative, softened
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2 Tbsp. white sugar
  • 1 1/2 tsp. cinnamon


  1. Preheat oven to 400°. Line baking sheets with parchment paper or silicone liners.
  2. In a small bowl, whisk together the flour, xanthan gum (if needed), cream of tartar, baking soda, and salt.
  3. In the bowl of your standing mixer, beat the sugar, butter or margarine, vanilla and eggs until well mixed.
  4. Dump the bowl of dry ingredients into your mixing bowl and mix on low until all combined.
  5. Cover the dough and place in fridge to chill for one hour or up to 2 days.
  6. When ready to use, remove from fridge to soften until you can roll easily.
  7. In a small bowl, combine 2 Tablespoons sugar and 1 1/2 tsp. cinnamon together.
  8. Roll dough into about 1 inch balls, or your desired size.
  9. Roll dough in sugar/cinnamon mixture and place 2 inches apart on parchment or silicone-lined baking sheets.
  10. Bake 8-10 minutes or until set. For crispier cookies, cook longer; for chewier cookies, remove while cracks look just a bit “wet” still, but edges are set.
  11. Slide cookies off onto a cooling rack. I just slide the whole sheet of parchment right off so I don’t have to worry about cracking any cookies.

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