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Snickerdoodles are great anytime of year, but I especially love them this time of year! These easy gluten-free snickerdoodles are so fun to make plus we have tips on making them dairy-free too!
The best part about this recipe is there are no weird ingredients! And they taste just like the regular recipe you love.
So many gluten-free recipes have a weird taste or they don’t turn out very well.
These are the perfect solution!
Be sure to stay tuned after the recipe for tips on baking these to perfection.
PIN THIS: Easy Gluten-Free Snickerdoodles with Dairy-Free Options
- 1 3/8 cup gluten-free flour baking mix (see photos)
- 1 tsp cream of tartar*
- 1/2 tsp baking soda
- dash of salt
- 1 tsp vanilla
- 1 egg
- 3/4 cup granulated white sugar
- 1/2 cup butter, softened **
- 1 part cinnamon
- 1 part sugar
- Preheat oven to 350 degrees.
- Mix the cinnamon and sugar, place in a shallow bowl. Set aside.
- In a small bowl, mix the flour, baking soda, cream of tartar, and salt together.
- In a large bowl, cream together butter and sugar. Add in vanilla and egg, mix until combined.
- Next, add in the dry mixture. Stir until just combined.
- Chill dough for about 15 minutes (important for gluten-free baking)
- Scoop out 1 inch size of dough ( I use a cookie scoop). Roll into a ball, then roll around in the cinnamon sugar mix.
- Place on a baking sheet, bake about 10 minutes or until done.
- Cool on wire rack.
- *For tips on cream of tartar, please read notes below.
- **Dairy-free options include equal replacement with vegan butter or soft coconut oil. Read dairy-free notes below.
You can see the flour I use below for gluten-free baking. This is the best baking mix I have tried!
Dairy-Free Snickerdoodle Tips
If you decide to go dairy-free, it is very easy!
The first option is to use a vegan butter. They have so many options at the store, and it’s a 1:1 ratio for substitution. It turns out the same as regular butter with the same flavor.
Another option for dairy-free snickerdoodles is using coconut oil. You will want to make sure the coconut oil is soft, but not melted. If your coconut oil is melted, just pop in the refrigerator for a little bit. When it firms up, you can cream it together with the sugar just like you do with butter. The cookies will be a little bit flatter, but not much.
Chemist Tips for Gluten-Free Baking
Over the last few years, I have done many types of gluten-free baking. Most people I bake for are really picky, and they hate the “gluten-free” after taste many flour types have. This gluten free baking mix is by far the best I have tried. It has all the necessary components to make the flour like normal baking flour.
The best part is, no one knows these cookies are gluten-free! This flour has a very mild taste compared to many options.
If you want to make your own baking mix, be sure to follow these gluten-free baking tips we have. There are some great tips in that link for working with anything gluten-free.
Why You Need to Use Cream of Tartar
Cream of tartar is one of our favorite things to clean with. You can find that information in our eBook.
It is most commonly known as a food stabilizer, like when making meringues. It is also part of baking powder (along with baking soda). Your cookies will turn out super light and fluffy when you use cream of tartar in baking.
I prefer to add this, but you can also sub baking powder. It just won’t be as fluffy!
Don’t Forget the Homemade Vanilla!
Another tip for any cookie, is using homemade vanilla. Here is how I make it 🙂
It adds the best flavor!
More Cookie Baking Tips: