Homemade Chewy Gluten Free Snickerdoodle Cookies are soft, chewy, and finished with a crisp cinnamon-sugar coating. This classic crinkle-top cookie recipe uses simple, affordable pantry ingredients, making it a favorite for home bakers year-round.
These cookies are perfect for sharing with family and friends any season—especially during holiday baking.
Full of warm cinnamon flavor with a hint of tang, these snickerdoodles are an authentic-tasting, gluten- and dairy-free treat. There are no expensive or hard-to-find ingredients—just familiar staples from your pantry.
Why Make Homemade Cookies
- Soft, chewy centers with crisp edges
- Kid-approved gluten-free and dairy-free option
- The cinnamon-sugar coating balances sweetness perfectly
- Great for holiday baking or a simple weeknight dessert
What kids love most are the crisp edges and tender, chewy centers that define a perfect snickerdoodle.
Ingredient Notes and Brand Suggestions
Ingredient details and brand suggestions are listed here; the full recipe measurements are in the recipe card below.
- Gluten-free all-purpose flour — Use the spoon-and-level method for accurate measurement. A reliable 1-to-1 gluten-free baking blend works best.
- Xanthan gum — Omit it if your flour blend already contains xanthan or guar gum.
- Cream of tartar — This is essential for the classic snickerdoodle tang and texture; it distinguishes snickerdoodles from ordinary cinnamon-sugar cookies.
- Baking soda — Replace every 6–12 months to ensure proper rise.
- Kosher salt — Enhances overall flavor.
- Dairy-free butter — Use at room temperature, not melted. Softened dairy-free sticks work well; melted butter will make the dough spread too much.
- Granulated sugar — Plain white sugar is used for both the dough and the cinnamon coating.
- Large eggs — Provide structure and richness.
- Vanilla extract — Adds depth to the cookie flavor.
- Ground cinnamon — Check spice labels if you need certified gluten- or dairy-free spices.
Kitchen Tools
- Large mixing bowl
- Whisk
- Stand mixer with paddle attachment or handheld mixer
- Parchment paper or silicone baking mats
- Small cookie scoop or your hands for rolling dough balls
- 2–3 baking sheets for multiple batches
How to Make Gluten-Free Snickerdoodles
- Preheat oven to 400°F and line baking sheets with parchment or silicone mats.
- In a large bowl, whisk together the gluten-free flour, xanthan gum (if needed), cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer or with a handheld mixer, cream the dairy-free butter and 1½ cups sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, scraping down the bowl as needed.
- Mix in vanilla, then add the dry ingredients and blend until just combined.
- In a small bowl, combine ¼ cup sugar with 1 tablespoon ground cinnamon for the coating.
- Use a small scoop or a tablespoon to portion dough. Roll each ball in the cinnamon-sugar until fully coated. Place about 12 dough balls on the prepared baking sheet and bake 6–8 minutes. Watch closely—cookies can burn if baked too long.
- Let cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to finish cooling.
Storage
Store leftover snickerdoodles in an airtight container at room temperature for 4–5 days.
They’re so good you may not have any leftovers!
Freezing
You can freeze unbaked dough or fully baked cookies. Flash-freeze baked cookies, then transfer to a freezer-safe container for up to 3 months.
Frequently Asked Questions
Not as-is. Melted butter will cause the dough to spread. Chill the mixture in the refrigerator until it firms up before proceeding.
Cream of tartar adds a slight acidic tang and helps create the classic snickerdoodle texture and flavor.
This recipe doesn’t require chilling. If dough is very soft due to humidity, chill for 20 minutes for easier handling.
Spoon flour into the measuring cup, then level off the top with a knife. This prevents packing and ensures accurate flour measurement.
If you omit cream of tartar, the cookies won’t have the same tang. You can substitute baking powder (use double the amount) and omit the baking soda, but the flavor will differ.
Yes—store dough in an airtight container in the fridge for up to 3 days. Rolling dough into plastic wrap can help prevent drying.
This recipe was adapted from a classic snickerdoodle approach and yields cookies that taste like the original while being gluten- and dairy-free.
Tips and Variations
- Use a cookie scoop for uniform cookies and easier freezing of raw dough.
- To make vegan snickerdoodles, substitute eggs with an appropriate egg replacer.
- A stand mixer is convenient to avoid overmixing, but a handheld mixer also works.
- This recipe yields about 4 dozen cookies; halve the recipe if you want fewer.
- Remove cream of tartar and you’ll have a cinnamon-sugar cookie rather than a true snickerdoodle.
More Cookie Recipes to Try
- Chewy chocolate chip cookies — rich, buttery, and loaded with melty chocolate
- Oatmeal chocolate chip cookies — thick cookies with oats and chocolate chips
- Caramel apple cookies — spiced with apple pie spice, shredded apple, and brown sugar frosting
- Pecan snowball cookies — buttery cookies with toasted pecans that melt in your mouth
Find more gluten-free and dairy-free cookie recipes like these on our site.
Get Our Cookbook
Our cookbook, The Classics, collects family-favorite recipes that are easy to make and comforting to serve. It’s designed to remove stress from everyday cooking and baking.
Use these tested recipes for safe, simple meals and desserts for your family.
Lastly
These Homemade Chewy Snickerdoodle Cookies are tender, chewy, and deeply satisfying. They’re gluten-free and dairy-free, and make a great base for ice cream sandwiches when paired with dairy-free ice cream.
Homemade Chewy Snickerdoodle Cookies Gluten Free & Dairy Free
Ingredients
- 2¾ cups gluten free all-purpose flour (spoon and level)
- ½ teaspoon xanthan gum (omit if your blend contains it)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup dairy free butter, room temperature (not melted)
- 1½ cups plus ¼ cup granulated sugar, divided
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 Tablespoon ground cinnamon (for coating)
Instructions
- Preheat oven to 400°F. Line baking sheets with parchment or silicone mats.
- Whisk together flour, xanthan gum (if using), cream of tartar, baking soda, and salt. Set aside.
- Cream dairy-free butter and 1½ cups sugar until light and fluffy, 2–3 minutes.
- Add eggs one at a time, scraping the bowl as needed.
- Mix in vanilla, then add dry ingredients until just combined.
- Combine ¼ cup sugar and cinnamon in a small bowl for rolling.
- Portion dough (about 1 tablespoon) and roll in cinnamon-sugar. Place 12 on a sheet and bake 6–8 minutes. Watch closely.
- Cool on the pan 3–4 minutes, then transfer to a rack to cool completely.
- Store in an airtight container up to a week or freeze for up to 2 months.
Notes
- Store leftovers in an airtight container for 4–5 days.
- Freeze baked cookies or raw dough for later use.
- This recipe makes about 48 cookies; halve it if you need fewer.
Nutritional Disclaimer
Nutritional facts are estimated and may vary based on ingredients and brands used. For precise values, use a nutritional calculator with your chosen brands.
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