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Our gluten free snickerdoodle recipe retains the simplicity of sugar and cinnamon that will take you back to grandma’s kitchen.
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.
Dietary Fiber: 0g
This was my first attempt at GF baking so I was nervous how these would turn out, but I picked this recipe because of all the rave reviews and it absolutely lived up to them! I doubled the cinnamon. My roommate (who is not gluten-free) said she couldn't tell there was anything really different about them, and my friend with celiac was wildly impressed. Slightly under baking and letting them rest on the cookie sheet for a moment seemed to be the trick in getting the right texture, I only gave them between 7-8 minutes in the oven and they stayed nice and soft. Definitely keeping this recipe on hand!
I simply love snickerdoodles, and to be honest, when I was diagnosed with celiac, I thought my days of enjoying snickerdooles were over. Then, I stumbled on this recipe. Skeptically, I made these. Oh dear! Was I ever in for a surprise! I could not tell that these were GF. . .and I'm pretty picky. Even my family and friends could not tell. These are AWESOME! Thanks LOL! Please keep the GF recipes coming.
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.
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! Landolakes.com, 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.
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2820
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Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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