Gluten-Free Snickerdoodle Cookies

A classic snickerdoodle cookie, that’s easily made gluten-free and dairy-free! These snickerdoodle cookies turn out so soft and chewy, with the perfect cinnamon sugar coating.

These snickerdoodle cookies would be a great addition to any cookie platter or a fun option for a cookie exchange. My non gluten-free taste testers at work couldn’t even tell the difference!

But honestly, these would be fantastic to eat any time of the year.

What you’ll need for these gluten-free cookies:
– Gluten-free Flour
– Baking powder
– Salt
– Dairy-free butter
– Sugar
– Eggs
– Cinnamon

You don’t even need to chill the dough. You’ll have these whipped up in no time at all!

Gluten-Free Snickerdoodle Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Servings 36 cookies


  • 2 ½ cups gluten-free flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup dairy-free butter softened
  • 2 cups white sugar
  • 2 large eggs
  • 2 tsp cinnamon


  • Preheat oven to 350 degrees.
  • Sift together flour, baking powder and salt. Set aside.
  • Cream together the butter and 1 ½ cups sugar until pale yellow, about 2 – 3 minutes.
  • Mix in eggs until well combined.
  • Add the flour mixture, ½ cup at a time, until the dough comes together.
  • In a separate, small bowl, combine ½ cup sugar and cinnamon together.
  • Shape dough into about 1 ¾ inch balls and roll the balls in the cinnamon sugar.
  • Space the balls about 3 inches apart on an ungreased baking sheet
  • Bake for 9 – 10 minutes.
  • Remove from oven and transfer to a wire cooling rack.


This recipe was lightly adapted to be gluten and dairy free from High Heels and Grills

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