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4.9 from 26 votes

Gluten-Free Snickerdoodles

Chewy, thick, and soft gluten-free snickerdoodles covered in cinnamon sugar. These snickerdoodle cookies are easy to make and do not require shortening.
Prep Time20 minutes
Active Time8 minutes
Total Time28 minutes
Course: Dessert
Cuisine: American
Yield: 24 Cookies
Calories: 176kcal

Ingredients

  • 187 grams of White Rice Flour (6.6 oz, 1 cup + 3 tbsp)
  • 112 grams of Tapioca Flour (4 oz, 1 cup)
  • 75 grams of Brown Rice Flour (2.6 oz, ½ cup)
  • 1 teaspoon of Xanthan Gum
  • 2 teaspoon of Cream of Tartar
  • 1 teaspoon of Baking Soda
  • 1 tablespoon of Ground Cinnamon
  • ½ teaspoon of Salt
  • 180 grams of Unsalted Butter at room temperature (6.3 oz, ¾ cup)
  • 50 grams of Cream Cheese at room temperature (1.8 oz, 3 ½ tbsp)
  • 267 grams of Granulated White Sugar (9.4 oz, 1 ⅓ cups)
  • 2 Large egg
  • 1 ½ teaspoon of Vanilla Extract

Cinnamon-Sugar

  • 50 grams of Granulated White Sugar (1.8 oz, ¼ cup)
  • 2 teaspoon of Ground Cinnamon

Instructions

  • Preheat the oven to 190°C (375°F).
  • Combine the white rice flour, tapioca flour, brown rice flour, xanthan gum, cream of tartar, baking soda, ground cinnamon, and salt in a bowl. Whisk the ingredients until combined.
  • In the bowl of your stand-alone mixer, with the paddle attachment attached, or using a hand-held mixer, beat the butter, cream cheese, and sugar at high speed until light and fluffy ( about 1 - 2 minutes).
  • Next, add the eggs and vanilla extract and beat at medium-high speed until combined (1 minute).
  • Afterward, add the combined dry ingredients in step 1 and mix at low speed until the cookie dough has formed.
  • In a small bowl, create the cinnamon sugar by adding the sugar and cinnamon and mixing it.
  • Then remove one tablespoon of cookie dough and roll it to form a dough ball. Roll the ball in cinnamon sugar twice and make sure that all sides of the dough ball are covered in cinnamon sugar. Repeat until you are out of dough. By the end, you should have around 23-24 dough balls. Transfer the dough balls to a baking tray aligned with parchment paper and bake the gluten-free snickerdoodles for 7-8 minutes or until the edges are slightly golden. Allow the cookies to cool in the baking tray for another 10 minutes. The cookies will further bake during this time. Then transfer the cookies to a cooling rack and allow them to reach room temperature before serving or storing.

Nutrition

Serving: 1g | Calories: 176kcal | Carbohydrates: 27g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 165mg | Potassium: 71mg | Fiber: 1g | Sugar: 13g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg