Gluten-Free Snickerdoodles: Sugar and Spice and Everything Nice
In the cookie world, snickerdoodles are a quiet charmer. Unlike fancy cutouts or “everything but the kitchen sink” cookies they don’t scream for attention. But snickerdoodles also aren’t boring. Thanks to a generous amount of butter, cinnamon, and vanilla, snickerdoodles are packed with flavor. And isn’t that why we love them?
Their classic flavor isn’t the only thing that makes a snickerdoodle a snickerdoodle. They also have a unique texture. And this is where snickerdoodle lovers divide.
I like mine puffy with crisp edges and a soft, almost cake-like center. Others prefer snickerdoodles flat and crisp. What’s a baker to do? Simple—vary your recipe to suit the type of snickerdoodle you love!
For Puffy Gluten-Free Snickerdoodles
Use a mixture of butter and shortening, and a generous amount (1 1/4 teaspoons) of baking powder. The shortening prevents the cookies from spreading too much while the butter creates crisp edges and deep flavor.
For Flat and Crisp Gluten-Free Snickerdoodles
Use all butter and reduce the amount of baking powder to 1/4 teaspoon.
Either way, you’ll have a classic cookie that can be made in minutes using staples you probably already have in your pantry.
This recipe makes puffy gluten-free snickerdoodles. For flat, crisp cookies, follow the variations ingredient variation listed in the recipe.
- 1 1/2 cups finely ground white rice flour (6 ounces; 170 grams)
- 1/2 cup sweet rice flour (2 ounces; 56 grams)
- 1/2 cup cornstarch (2 ounces; 56 grams)
- 1 1/4 teaspoons baking powder reduce to 1/4 teaspoon for flat, crisp cookies
- 1 teaspoon salt
- 1 stick unsalted butter, softened (1/2 cup; 4 ounces; 113 grams)
- 1/4 cup shortening (replace with butter for flat, crisp cookies) (2 ounces; 56 grams)
- 1 cup granulated sugar (7 ounces; 200 grams)
- 2 large eggs (3 1/2 ounces; 100 grams)
- 1 1/2 teaspoons vanilla extract
- 1/4 cup granulated sugar (1 3/4 ounces; 50 grams)
- 1 tablespoon ground cinnamon
- In small mixing bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, and salt. In large mixing bowl or bowl of stand mixer fitted with a paddle attachment, cream butter, shortening and granulated sugar together until a thick paste forms, about 30 seconds. Add eggs, one at a time. Blend thoroughly between each addition. Stop mixer and scrape down bottom and sides of the bowl. Add vanilla and mix until light and fluffy, about 20 seconds.
- Stop mixer. Add dry ingredients. Turn on mixer. Blend until a dough forms. Cover dough and chill for two hours or overnight.
- Preheat oven to 350°F. Line baking sheet with parchment paper. In small bowl, combined granulated sugar and ground cinnamon. Roll dough, about 1 tablespoon each, into balls. Roll dough balls into cinnamon sugar mixture and then place on prepared cookie sheet. Cookies will spread. Be sure to space the at least 2-inches apart. (I usually bake 9 cookies per rimmed baking sheet.)
- Bake until lightly golden brown and aromatic, about 15 minutes. Remove pan from oven. Allow cookies to cool for three minutes and then transfer to a wire rack to cool completely. Repeat with remaining dough.