Description
These Gluten Free Christmas Snickerdoodles are soft, chewy holiday cookies with a warm cinnamon-sugar coating. Made with gluten-free flour, they’re perfect for festive gatherings and gluten-sensitive guests. Easy to make, freezer-friendly, and packed with nostalgic flavor, they’re a must-bake for your Christmas cookie lineup.
Ingredients
1 ½ cups gluten-free all-purpose flour
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons granulated sugar (for coating)
Instructions
1. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2 to 3 minutes).
2. Beat in the egg and vanilla extract until well combined.
3. In a separate bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt.
4. Slowly mix the dry ingredients into the wet mixture until a dough forms.
5. Cover and chill the dough in the refrigerator for 30 minutes.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. In a small bowl, combine 3 tablespoons of sugar and 2 teaspoons of cinnamon.
8. Roll dough into balls and coat each one in the cinnamon-sugar mixture.
9. Place on baking sheet about 2 inches apart and bake for 10–12 minutes.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use a gluten-free flour blend that includes xanthan gum for best results.
Chilling the dough prevents the cookies from spreading too much.
These freeze well both before and after baking for easy holiday prep.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg