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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!
How many does this make?
It is hard to put a number on this because it varies depending on size and climate, but I usually get around 16 per batch. Sometimes less, sometimes more. A few readers have mentioned they have gotten closer to 24 per batch. Some readers have told me they barely got 12. So, just estimate it will be around those numbers if you are interested in doubling the batch.
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.
For more dairy-free substitutions, check out this post!
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:
How to Make Sugar Cookies Turn out Perfect
Secrets to the Perfect Chocolate Chip Cookie
Enjoy!!
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Alexis do you mean that you can sub cream of tarter for baking powder in any recipe?
Not unless the recipe specifies you can. Baking powder also contains baking soda which is a key ingredient for many cakes. This recipe can use either, but the cram of tartar makes them very fluffy 🙂
I had them the other day and had no idea they were gluten free… they were really good and moist. Thanks,love mom
They did turn out really good! Especially for GF 🙂
Mmmmm… snickerdoodles… love them. Always good to have the GF/DF option when needed!
They are so good!
Oh yum! I forgot how amazing snickerdoodle cookies are and perfect snack for the holidays! Good to know gluten free flour exists. Emily @ Martinis & Bikinis
They really are such a fun cookie for Christmas! So easy to make too!
These turned out amazing, will definitely use this recipe again!
So happy you enjoyed them! They really are a delicious cookie 🙂
Do you have a suggestion for an egg substitute?
Here is a post for our favorite egg substitutions: https://chemistrycachet.com/5-ways-substitute-eggs-baking/
Much chewier and softer than other gluten-free recipes that I’ve used. I will definitely be making these again!
So glad you enjoyed them! They really are so soft and chewy, we love them 🙂
Hello! I was considering making these for a friend who has diabetes, and doesn’t eat gluten, dairy, or sugar. Is it possible to make these using potato starch? I already have some from another recipe, and I’m looking for a good way to use it.
Thanks!
It may make these a little too dry if using just potato starch. You can definitely try it out, but these do best with the gluten-free baking mix just to keep the texture similar to regular snickerdoodles 🙂
I was wondering approximately how many cookies this recipe makes? Thank you
It should make about 12 when using a 1 inch scoop
So I wanted about 60-70 cookies so I made 6 batches thinking they only made 12 a batch but using my 1 inch scoop I got 281 cookies Lol! So I think they make about 3-4 dozen per recipe. But maybe some scoops are different although shouldn’t be. Some cookies were a bit smaller than others but overall the average size. But I guess we will be giving/eating more cookies than expected which isn’t a bad thing;)
Omg! Lol We’re the cookies small? I made this recipe a few weeks ago and got about 16 or so. Lol I can’t believe it made that many, but that are really delicious 🙂 I’ll be sure to add an additional detail in the post
THANK YOU! Thank you for this AMAZING RECIPE ! I found it on Pinterest and thought it sounded simple enough.. My son who is EXTREME GF ate them up along with numerous family and friends who still can’t believe its all GF of course because it taste so good. You have helped me in so many ways! The memories I will now cherish making these cookies with my son is priceless! THANK YOU AGAIN!
That is wonderful to hear! So happy everyone enjoyed the recipe 🙂 They are the perfect GF treat for Christmas!!
Can you please give me some insight as to why my mixture was too soft to roll in balls and just spread out while baking. I did sub butter for Earth Balance. Did have a good taste to them even though they were flat and crunchy. Thank you.
There isn’t as much fat in earth balance compared to butter. I use coconut oil for these because it has a good fat content which will help them hold together better and stay more firm 🙂
I used Vegan butter in this recipe, dough was chilled but the cookies are turning out flat and melted all together. I followed it to a tee, what am I doing wrong ??
Hi Deanna, I am glad we figured out the issue through Facebook yesterday!! Thanks for reaching out 🙂
Is there any flour I can use in place of the gf mix?
You can use regular all-purpose flour
I made these and they stuck together and we had to throw away the pan.
You had to throw away the pan? What type of butter did you use? All the reviews I see on pinterest or google are positive unless a bad butter substitution was used
How would you suggest doing these egg free as well as dairy and gluten free. My 5yr old grandson can’t any of them.
Thank you for your help.
These are my tips for replacing eggs in baking: They will not turn out as fluffy without the eggs, but it can still work
The link didn’t show up, here it is again: https://chemistrycachet.com/5-ways-substitute-eggs-baking/
Can you please edit this recipe and post how many cookies this makes? every time I come back here to look at it I don’t know how many its going to make.
It makes roughly 16-18 per batch…although a few readers told me they got more. It depends on how large you make them and climate. But it is always the same number for me. All this is listed below the recipe if you need more information
Can you freeze these for later without affecting the taste/texture? If so, should I freeze in ball form and bake at the later date, or bake and then freeze once cooled?
I don’t have experience freezing this dough, but I have done it to the baked cookie. They turned out fine when I took them out to thaw, but the texture wasn’t quite as good as when they are fresh