Gluten-Free Buttery Snickerdoodles

What's cinnamon-y, crispy-chewy, buttery through and through, and the perfect cookie for your morning or afternoon coffee or tea break? Why Snickerdoodles, of course!

We know you’ll love this gluten-free version of our Buttery Snickerdoodles recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields flavor-packed cookies that are sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
15 mins
Bake
8 to 10 mins
Total
23 mins
Yield
3 1/2 dozen 2 1/2" cookies
Gluten-Free Buttery Snickerdoodles - select to zoom
Gluten-Free Buttery Snickerdoodles - select to zoom
Gluten-Free Buttery Snickerdoodles - select to zoom

Instructions

  1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

  2. To make the cookies: Beat together the butter and sugar until smooth. Add the egg, beating until smooth. Beat in the vanilla, salt, and baking powder. Add the flour, mixing until totally incorporated.

  3. To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.

  4. Drop small (1"-diameter) balls of dough into the bag; a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon-sugar until they're completely coated.

  5. Space the cookies at least 1 1/2" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8" thick; they'll be about 1 1/2" in diameter.

  6. Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.

  7. Store any leftover cookies, well wrapped, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Skip the scooping and cut down on prep time by using an ingenious technique outlined in our blog post, A simple way to shape cookies.