Everyone seems to love a classic Snickerdoodle Cookie, making them the perfect cookie to share at the holidays or gathering throughout the year. With cinnamon-infused warm notes plus molasses to make them extra soft and chewy, these cookies are both delicious and beautiful. You just can’t beat that iconic, shimmery cinnamon-sugar coating that crackles over the top of each baked cookies. Perfect for parties, gifting to friends, and cookie exchanges. And we’re pretty sure Santa would be happy to see these Snickerdoodles on his cookie plate, too.

Ingredients To Make Gluten Free Snickerdoodles

We’ve combined our favorite spices to make these Gluten-Free Snickerdoodles an absolute sweet treat for anyone, any time of the year. Here’s what you’ll need:

Butter – use unsalted, softened butter softened; for a dairy-free option, use a plant-based or vegan stick butterSugar – you can use cane sugar or coconut sugar; both option will work great, but we prefer these cookies made with cane sugar for both the batter and the sprinkle toppingMaple syrup – we recommend a pure Grade A maple syrup or a local-to-you maple syrup from a farmer’s marketMolasses – blackstrap molasses is our favorite for this recipe, but you can use any molasses you have on handEggGluten-free flour – we recommend using Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. You can also use an equal amount of unbleached all-purpose flour if you don’t need or want cookies that are gluten freeGround cinnamon – you’ll use this in both the cookie batter and the sprinkle toppingAllspiceGround clovesBaking sodaFine sea salt

Lucky for you, it won’t take long to get these Snickerdoodles in the oven and onto your cookie tray!

Make the sprinkle topping: In a small mixing bowl, stir together the cinnamon and sugar topping mixture; set aside.Make the cookie batter: In a mixing bowl, combine the softened butter, cane sugar, and egg. Mix together with a hand mixer, stand mixer or with a wooden spoon until creamy. Add the maple syrup and molasses; stir. Add the flour, cinnamon, allspice, cloves, baking soda, and salt. Stir until a dough forms.Bake the cookies: Scoop cookie dough out by the spoonful (about 2 tablespoons dough for each), and roll each portion between your palms to create a ball. Roll each ball in the bowl of cinnamon-sugar mixture until evenly coated. Place the coated dough rounds parchment-lined baking sheets. Slightly flatten the dough balls with the bottom of a glass or the palm of your hand. Bake for 10-12 minutes until lightly golden brown on the bottoms and edges of the cookies. 

How to store Gluten-Free snickerdoodle cookies

Store the completely cooled cookies in an airtight container at room temperature. Use parchment paper between layers of cookies and store up to 4 days for optimal freshness. But we doubt they’ll last that long!

Yes, these Gluten-Free Snickerdoodle Cookies can be frozen. Since the holidays are such a busy time, we love to make these several weeks in advance and then pull them out to thaw at room temperature whenever we want a sweet treat to share or gift. To freeze, place the completely cooled cookies in a container or bag and freeze for up to 3 months.

Though these cookies are a loved classic any time of year, we think soft Snickerdoodles add the perfect, iconic touch to the holidays. They’re easy to make and also a great cookie recipe for the kids help make! Creating joyful holiday memories with our families is something we look forward to every year. These gluten-free Snickerdoodle cookies are a great way to bring the family together in the kitchen and teach a few baking skills along the way.

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Photo Credit: The photos in this blog post were taken by Rachel Cook of Half Acre House. **For gluten-free flours, we recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. If you don’t want or need gluten-free cookies, you can use the same amount of unbleached all-purpose flour.  All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!