Chewy Gluten-Free Snickerdoodles

5 from 9 votes

These gluten-free snickerdoodles are so good that my friends who aren't gluten free asked for the recipe! Thanks to a unique blend of gluten-free flour measure for measure flour and almond flour, cultured dairy and two types of sugar, they are soft, chewy and so delicious that nobody would ever know they are gluten-free.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: gluten free cinnamon cookies, gluten free snickerdoodles, snickerdoodle recipe

Servings: cookies

Calories: 231kcal

Author: Chandice Probst

Cost: $8

Ingredients

1 cup brown sugar
½ cup sugar
1 egg
¾ cup butter melted
2 tablespoon sour cream
1 teaspoons gluten-free vanilla extract
2 ½ cup gluten free all purpose flour
½ cup almond flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon

For rolling

⅓ cup sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees
In a stand mixer (like your Bosch), combine sugars and egg and mix well
Add butter and beat until fluffy
Add sour cream and vanilla to the butter and sugars and mix
In another bowl, combine all dry ingredients
Add dry mixture to the wet ingredients a little at a time until all ingredients are incorporated
Mix remaining sugar and cinnamon together in a bowl and roll small balls of dough into it to coat all sides
Place dough balls on a cookie sheet a couple inches apart
Bake 10-11 minutes for a chewy, soft cookie or 11-13 minutes for a crispier cookie

Notes

Store leftover cookies in an airtight container for up to 3 days.

You can also freeze leftovers cookies and unthaw to enjoy.

Nutrition