Extra Soft Gluten-Free Snickerdoodles (That Don't Spread!)

Learn how to make the best gluten-free snickerdoodles with this easy and well-tested recipe! Here you find easy tips to make soft, thick and chewy snickerdoodle cookies that don't excessively spread, bake thin and greasy, or taste gritty. I will teach you how to avoid common gluten-free cookie mishaps to make perfected homemade GF cinnamon cookies!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, or stand mixer fitted with a paddle attachment, cream together room temperature butter, brown sugar, and sugar until light and fluffy, about 3 minutes. Mix in the eggs and vanilla extract.

Step 2

Add the cream of tartar, cinnamon, baking soda, baking powder, and salt. Mix to combine. Add the gluten-free flour and mix on low speed until well combined.

Step 3

Cover the bowl and refrigerate until well chilled, 1 ½ – 2 hours or overnight.

Step 4

Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats. If not using parchment paper, leave baking sheets ungreased.

Step 5

When ready to bake use a use a medium cookie scoop portion out 1 ½ tablespoon-size cookie dough balls. Alternatively, roll into balls using your hands.

Step 6

Add the additional sugar and cinnamon to a small bowl. Roll the cookie dough balls in the sugar and transfer to the prepared baking sheets, about 2 inches apart. Bake for 12-13 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

↑Support creators by visiting their site 😊