Best 2 Simple Gluten Free Snickerdoodle Cookies Recipes

Indulge in the delightful symphony of flavors presented by our collection of delectable gluten-free snickerdoodle cookie recipes. These cookies, characterized by their crisp edges, chewy centers, and irresistible cinnamon-sugar coating, are a timeless classic that has captivated taste buds for generations. Embark on a culinary journey as we explore a range of snickerdoodle cookie variations, each offering unique flavor profiles and textures to satisfy every palate. From the classic snickerdoodle, with its traditional blend of spices and vanilla, to the tantalizing pumpkin snickerdoodle, infused with warm autumnal flavors, our recipes cater to diverse preferences. Experience the nutty richness of almond flour snickerdoodles or the delightful tanginess of lemon snickerdoodles. For a touch of sophistication, try our maple snickerdoodles, boasting a luscious maple glaze. No matter your choice, each bite promises a harmonious blend of flavors and textures that will leave you craving more.

Here are our top 2 tried and tested recipes!

GLUTEN-FREE SNICKERDOODLES

Gluten-Free Snickerdoodles image

Whether it's the holidays or just a regular weekday, snickerdoodles are always a treat. And with this gluten-free version, everyone can have their share of this popular cookie. Using traditional ingredients like butter, sugar and cinnamon, these cookies use some non-traditional additions like gluten free all-purpose rice flour, xanthan gum and gluten-free vanilla to create the perfect soft and chewy cookie that's ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 30m

Yield 36

Number Of Ingredients 12

Ingredients

2 1/2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
1 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
2 tablespoons canola oil
2 eggs
2 teaspoons gluten-free vanilla
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Steps:

Heat oven to 350°F. In medium bowl, mix flour blend, xanthan gum, baking soda, cream of tartar and salt.
In large bowl, beat butter and brown sugar with electric mixer on medium speed until mixed. Add oil, eggs and vanilla. Beat until well blended. Stir in flour blend mixture until just combined. In small bowl, mix granulated sugar and cinnamon; set aside.
Scoop rounded measuring tablespoons of dough, and carefully shape into balls. (Dough will be soft and slightly sticky.) Roll balls in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 9 to 11 minutes or until cookies are set and lightly golden brown. Allow cookies to cool on cookie sheet 2 minutes. Remove cookies to cooling racks. Cool completely.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 7 g, TransFat 0 g

GLUTEN-FREE BISQUICK™ SNICKERDOODLES

Gluten-Free Bisquick™ Snickerdoodles image

What's better than the classic cinnamon-sugar taste of sweet and chewy snickerdoodles? A gluten-free snickerdoodle recipe that can be shared with friends and family that eat gluten free! This recipe still gives you the great flavor and texture of classic snickerdoodles but starts with our favorite baking shortcut, gluten-free Bisquick™. Add both shortening and butter to your mix to give your cookies a chewy center with lightly crispy edges. Roll your cookies in cinnamon and sugar to finish them off just like classic snickerdoodles. We recommend doubling the recipe because we don't know many people that can eat only one of these delicious gluten-free snickerdoodles.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 30

Number Of Ingredients 6

Ingredients

2 eggs
1 1/4 cups sugar
1/4 cup butter, softened
1/4 cup shortening
2 cups Bisquick™ Gluten Free pancake & baking mix
2 teaspoons ground cinnamon

Steps:

Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick™ mix until dough forms.
In small bowl, mix remaining 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping into balls, put dough in freezer for 10 to 15 minutes.) Roll balls in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 9 g, TransFat 0 g

Tips:

Use high-quality gluten-free flour. Not all gluten-free flours are created equal. Look for a blend that is made with a variety of flours, such as almond flour, coconut flour, and tapioca flour. This will help to ensure that your cookies have a good texture and flavor.
Chill the dough before baking. Chilling the dough will help to prevent the cookies from spreading too much in the oven. It will also make them chewier.
Don't overmix the dough. Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
Bake the cookies at a high temperature. Baking the cookies at a high temperature will help to create a crispy exterior and a chewy interior.
Let the cookies cool completely before storing them. The cookies will continue to firm up as they cool. If you store them while they are still warm, they may become too soft.

Conclusion:

Gluten-free snickerdoodle cookies are a delicious and easy-to-make treat. By following these tips, you can make sure that your cookies turn out perfectly every time. So what are you waiting for? Give this recipe a try today!