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This gluten-free snickerdoodle recipe is perfect for when you want a sweet and soft cinnamon sugar cookie. It’s an easy to make gluten-free cookies that’s perfect with a cup of tea, coffee or on it’s own.
Snickerdoodles, like most cookies, are typically made with wheat flour. Their history is likely German in origin (according to the Joy of Cooking). Which make sense considering it’s a cookie covered in the warming spice: cinnamon. Thus, making for the perfect treat during cold winters.
No wonder it’s a Christmas cookie favorite now.
There are a couple of important things to note about the ingredients in this gluten-free snickerdoodle cookie recipe.
The first thing is, this recipe calls for Bob’s Red Mill Gluten-free 1-1 Flour. I have not tried this recipe with other flour and I purposely used Bobs Red Mill 1-1 Gluten-free flour because it’s been the one I think preforms best with cookies.
What I espeically like about the flour is that it already includes xanthan gum, so you don’t have to add any in. And before anyone asks, yes, xanthan gum is safe to cook with.
This recipe also calls for 1 tsp baking powder as a leavening but you could substitute it for 1/2 tsp baking soda and 1 tsp cream of tartar if you wanted
Lastly, this recipe calls for 2 eggs and butter. But you can easily make these gluten-free sugar cookies vegan too if you use an egg replacer (I like Bob’s Red Mill’s version) or flax eggs and coconut oil. (Note that substituting the eggs and butter may slightly change the outcomes).
These gluten-free snickerdoodle cookies are perfect to serve during the holidays, along with coffee, or all year long if you’re a big cinnamon fan.
