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These are truly the BEST gluten free snickerdoodles! Extra soft, tender, and finished with a classic cinnamon-sugar coating, these cookies are simple to make and impossible to resist.
Snickerdoodles are a timeless cookie—right up there with chocolate chip as a must-have in every baker’s repertoire. I developed this gluten free version so anyone can enjoy that familiar crackled top, soft center, and that tangy hint that makes snickerdoodles unique.
One essential ingredient in traditional snickerdoodles is cream of tartar. When paired with baking soda it acts as a leavening agent and contributes a subtle tartness that defines the cookie’s flavor and texture.
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Why You’ll Love This Recipe
- This gluten free snickerdoodle recipe is genuinely easy—no complicated steps and no chill time. From start to finish you can have warm cookies in about half an hour.
- They’re extra soft—a tender, almost melt-in-your-mouth texture that makes them hard to stop eating.
- The cinnamon-sugar topping is perfectly balanced. You can adjust the coating to your taste, but this version gives a light, classic finish that complements the cookie without overpowering it.
Ingredient Notes and Substitutions
- Gluten free flour: I like Bob’s Red Mill 1-to-1 gluten free flour. If you use a different blend, make sure it includes xanthan gum. If you don’t need a gluten free recipe, all-purpose flour works here as well.
- Cream of tartar: This is key for authentic snickerdoodle flavor and texture. It’s found in the baking aisle near baking powder and baking soda.
- Greek yogurt: Adds a bit of tang and extra softness. Use 0% or 2% for best results; non-dairy yogurt can be substituted if you need dairy-free cookies.
Step by Step Instructions
These snickerdoodles are straightforward—perfect for bakers of any level.
STEP ONE: Preheat the oven and prepare a baking sheet with parchment paper.
STEP TWO: In a small bowl whisk together the dry ingredients: gluten free flour, cream of tartar, baking soda, cinnamon, and salt.
STEP THREE: In a separate bowl, cream the butter and sugar with a hand or stand mixer. Add yogurt and vanilla and mix until combined.
STEP FOUR: Add the dry ingredients to the wet mixture and stir on low speed or by hand until just combined.
STEP FIVE: Mix the topping: combine sugar and cinnamon in a small bowl. Break off equal pieces of dough, roll into balls, then roll each ball in the cinnamon-sugar.
STEP SIX: Place cookies about 1–2 inches apart on the sheet and bake at 375°F for 10–12 minutes. Watch carefully and avoid overbaking—the centers should stay soft.
The results are soft, slightly tangy snickerdoodles with a crisp cinnamon-sugar exterior—good luck stopping at one!
Frequently Asked Questions
Yes. Substitute non-dairy butter and a plant-based yogurt and proceed with the recipe as written.
No. Cream of tartar is a key ingredient in this recipe and contributes to both the texture and characteristic tang of snickerdoodles.
Yes. Freeze the dough or baked cookies in a zip-top bag for up to three months. Thaw baked cookies at room temperature.
Watch How To Make This Recipe
Did you make my gluten free snickerdoodles? Leave a comment below or tag me on Instagram @justastastyblog and use #justastastyblog! And don’t forget to subscribe to get new recipes delivered to your inbox.
📖 Recipe
The Best Gluten Free Snickerdoodles
Print Recipe
Ingredients
- 1 ¾ cup (210g) gluten free flour blend
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (56g) Greek yogurt room temperature
- 1 teaspoon vanilla extract
Topping
- ¼ cup (50g) granulated sugar
- ½ teaspoon cinnamon
Instructions
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Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
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In a small bowl, whisk the flour, cream of tartar, baking soda, cinnamon, and salt together. Set aside.
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In a separate bowl, using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the yogurt and vanilla and mix. Stir in the dry ingredients until combined.
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Make the topping by combining sugar and cinnamon. Break off pieces of dough, roll into balls, and roll in the cinnamon-sugar. Place on the baking sheet 1–2 inches apart and bake for 10–12 minutes.
Notes
- You can make the cookies any size you like. The yield will vary—I usually scoop about 1 tablespoon of dough per cookie.
Nutrition
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