Snickerdoodles (Gluten-Free Recipe)

Snickerdoodles (Gluten-Free Recipe)

Our gluten free snickerdoodle recipe retains the simplicity of sugar and cinnamon that will take you back to grandma’s kitchen.

20 min. prep time
48 cookies
17417 Ratings



3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 1/4 cup plus 2 tablespoons Gluten-Free Flour Blend (see below)
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon gluten-free vanilla
1/8 teaspoon salt

Cinnamon Sugar

3 tablespoons sugar
1 1/2 teaspoon ground cinnamon


Heat oven to 400°F.

Combine 3/4 cup sugar and butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.

Combine all cinnamon sugar ingredients in bowl; mix well.

Shape dough into 1-inch balls; roll in cinnamon sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until edges are lightly browned.


Recipe Tip

- If dough is too soft, cover and refrigerate 1 hour or until chilled.

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 cookie)

Calories: 50

Fat: 2g

Cholesterol: 10mg

Sodium: 35mg

Carbohydrates: 8g

Dietary Fiber: 0g

Protein: 0g

Recipe #9235B©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

I just made this recipe and added 1/2 t. Xanthum gum: the cookies are wonderful! No grittiness--no one can tell they are gluten free: baked at 350 for 10 min.! I've eaten too many-- need to put them away.
I skipped the xanthan gum (it doesn't agree with me) and the cookies still came out melt in your mouth delicious. Very delicate. My personal GF flour mix does not include much rice flour so no gritty mouth feel. I did use baker's sugar (finer than granulated not as fine as confectioners. Very sweet result. Maybe I'll cut back on the sugar. I think it weighs more per cup. Any one have the recipe measured by weight instead of volume?
These were delicious! My kids loved them. Don't over cook or they will be very crispy (unless you like them crispy). I did 10 minutes on a baking sheet and they looked a bit soft when I took them out, but cooled 2 minutes and then had a nice chewy center.
Great recipe!
I made a few variations to the recipe, but I think it would have came out great without them....These cookies were a big hit...No one would know they were gluten-free unless you told them. The variations I made were: I used my own nutritional GF flour mix, I substituted 1/2 tsp of baking powder instead of adding the baking soda and salt, I added an extra 1/8 tsp of vanilla extract, and I refrigerated my dough balls for 15 minutes in the fridge, then I glazed them over with a couple of drops of water on my finger and dipped them in the sugar cinnamon mixture, next I placed them on the cookie sheet and flattened them a bit with the bottom of a glass. Then I baked them on the 3rd upper rack of my oven for 5 minutes then turned the pan around for evenness and baked for another 5 minutes.
My granddaughter and I made these and were very disappointed. We made a double batch and they did not keep their shape and the flavor of the GF flour left a bad after taste. We added some almond flavoring which helped.
Test Kitchen Comment


Hi Marilyn, Sometimes doubling a recipe (especially using gluten-free flour blend) can cause cookies to spread. We would suggest trying the recipe as written - you may have better luck with that.
Posted October 08, 2014
I made this recipe with a flour blend I had on hand, they turned out great. My cookies remained in a mound shape but were still very tasty.
Delicious!, you have the best GF cookie recipes! (I don't do well with potato starch, so I use a flour blend of 2 c. brown rice flour, 1/2 c. tapioca, 1/2 c. + 2 T. arrowroot flour, and 1 t. xanthan gum.)
Regarding comment by Toni (me!) I realized I forgot to rate the recipe. So, even with the little adjustment to the flour mixture, I give it 5 stars! If it passes the non-gluten free kid test, it's a winner!
Very good. A little gritty but likely the rice flour. Everyone lived them had no idea they were gluten free.
I made these for the first time last week and thought they came out absolutely wonderful! My daughter, who is not gluten free, loved them so much she said to me, "Please take these cookies outta here! They are so good, I can't stop eating them!" Now that was the best compliment I could receive! Because I could not find any potato starch at my grocer, I did a slight variation on the recipe with the GF flour and I personally, think the cookies came out better. Instead of using potato starch, I used Arrowroot. I also substituted 1/4 cup coconut flour in addition to the rice flour. The GF flour blend calls for 2 cups rice flour, so instead I used, 1 3/4 cups rice flour and 1/4 cup coconut flour. What I liked most about this substitution is that is seemed to remove some of the grittiness that I notice with using all rice flour, in addition it made the cookie slightly more dense, but to me, more flavorful and richer tasting. One thing to remember if using coconut flour is to add little bit of water when mixing. And I mean, a little bit, just to not have the dough be so sticky and thick. I also used this same substitution on the chewy chocolate chip cookies and they too came out better, thicker, and less gritty.
There are wonderful. I doubled the recipe and added 1 cup of cinnamon chips. AWESOME!
I'm not sure where I went wrong but my cookies are sort of gritty. Maybe it's because I increased the cinnamon after reading someone's review that said to increase it to 3 tsp. I'll try them again without doing that. I was so looking forward to homemade cookies that I can actually eat.
Test Kitchen Comment


I think the gritty taste is likely coming from the rice flour in the GF flour blend. You could try another flour blend with less rice flour to eliminate some of the grittiness. Make sure to freeze the cookies, too, since GF cookies tend to stale more quickly and dry out.
Posted March 28, 2013
This recipe worked out fantastic for gluten free cookies, they're just like the wheat cookie. I did double the cinnamon because, well, it's the best part. The texture was spot on. But I thought the flavor of the actual cookie was a little off, it had a slight hint of baking soda or something, just can't put my finger on what. I will make again.
Delicious! I like a little more cinnamon, so used 1 T. sugar to 1 t. cinnamon, as in my gluten-full recipe.
These are delicious, my husband loves these cookies.
Fabulous! They were everybody's favorite.
So Awesome! I love these cookies. They taste like the gluten version I remember. It makes me want to cry; I am so happy.
I made these cookies and not only used the gluten free flour, but I also used 1/2 cup of Splenda in place of the sugar. Also rolled the cookies in a mix of Splenda and Cinnamon. So I ended up with a Gluten free, diabetic cookie. They were excellent!

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