Snickerdoodle Cookies (Gluten-Free & Dairy-Free) (Edit recipe)

These gluten-free dairy-free snickerdoodles are soft, chewy, and sweet with hints of cinnamon from the outer coating of cinnamon sugar.

10 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	226
Fat:	7 g
Carbohydrates:	39 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	113 mg
Fiber:	1 g
Sugars:	15 g
Calculated per serving.

by alattaeats

View original recipe

Serves: 24

Ingredients

3 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 cup Plant Based Butter, softened
1 cup Granulated White Sugar
.5 cup Brown Sugar
2 Eggs, Large
1.5 Tbsp Vanilla Extract
2.5 tsp Cream of Tartar
.5 tsp Baking Soda
.5 tsp Kosher Salt
.5 cup Granulated White Sugar
2 tsp Ground Cinnamon
.25 tsp Kosher Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, use whisk or fork to gently com gluten-free flour, cream of tartar, and baking soda. Set aside.
In a large bowl, use a whisk or electric/stand mixer to cream together granulated, brown sugar, vanilla extract and salt until thoroughly combined.
Add eggs to the butter and sugar and mix until combined.
Pour dry ingredients into the large bowl and gently mix using a rubber spatula until the dry ingredients are completely incorporated. (If using an electric/stand mixer, make sure to mix in dry ingredients on a low setting and scrape the bottom of the bowl). Set aside.
At this time, preheat the oven to 350˚F and line baking sheets with parchment paper.

Roll the cookies in cinnamon sugar

In a small bowl, us a fork to evenly combine granulated sugar, cinnamon, and salt.
Using a #50 cookie scoop, scoop the cookie dough and place in cinnamon sugar.
Roll the scoop of dough in cinnamon sugar until a ball forms and is evenly coated in cinnamon sugar.
Place rolled cookie dough on lined baking sheet and repeat.
Make sure to place the rolled cookie dough balls approximately 2-3 inches apart on the baking sheet. (I like to limit my baking sheets to 6-8 balls of dough).
Bake at 350˚F for 12 minutes or until cookies are puffed up and the edges show a slight golden color.
Transfer cookies to a wired rack to cool for 10 minutes and repeat the previous 3 steps with remaining dough.
Enjoy!