Gluten-Free Snickerdoodle Cookies
Soft, chewy Gluten-Free Snickerdoodle Cookies rolled in cinnamon-sugar for a timeless treat everyone can enjoy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 2 tablespoons granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together gluten-free flour, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and sugar in another bowl until light and fluffy.
- Beat in the egg and vanilla extract.
- Add the dry ingredients to the wet ingredients gradually, mixing until combined.
- Combine the cinnamon and 2 tablespoons of sugar in a small bowl.
- Roll the dough into balls and then roll them in the cinnamon-sugar mixture.
- Place the balls on a baking sheet lined with parchment paper, slightly flattening them.
- Bake for 10-12 minutes, or until edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week. For best texture, ensure butter is softened to room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg