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Irresistible Gluten Free Snickerdoodles

These fluffy, cinnamon-sugar-dusted cookies are a delightful gluten-free treat that everyone will love!
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 100 kcal

Ingredients
  

Dry Ingredients

  • 1.5 cups gluten-free all-purpose flour Make sure it's a blend suitable for baking.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt

Wet Ingredients

  • 0.5 cup unsalted butter, softened Should be at room temperature.
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract

For Rolling

  • 2 tsp ground cinnamon
  • 2 tbsp sugar For rolling the cookie dough.
  • 1 tsp ground cinnamon For rolling the cookie dough.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  • In a separate bowl, cream the softened butter and sugar together until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet mix, stirring until just combined.
  • In a small bowl, mix together 2 tbsp of sugar and 1 tsp of cinnamon for rolling.
  • Roll the dough into balls and then roll them in the cinnamon-sugar mixture.

Baking

  • Place the rolled balls on the prepared baking sheet, spacing them apart.
  • Bake for 10-12 minutes, until the edges are set but the centers are soft.
  • Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For the best results, chill the dough for about 30 minutes before rolling. You can freeze cookies for up to 3 months, reheating as needed.
Keyword Dessert Recipes, Easy Cookies, Gluten Free Cookies, Homemade Treats, Snickerdoodles