These soft, cinnamon-sparkled cookies are the ones I bake first when the tree lights go up. The dough is simple, the aroma is pure holiday magic, and every bite is tender, chewy, and cozy. Make a batch for gifting or keep them for a quiet night with cocoa.
Gluten Free Christmas Snickerdoodles
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper for lining pans
- 1 Large bowl
- 1 medium bowl
- 1 Small bowl for cinnamon-sugar coating
- 1 Hand mixer or stand mixer
- 1 Cookie scoop 1 1/2 tablespoon
- 1 Wire rack
Ingredients
Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg room temperature
- 2 teaspoon vanilla extract alcohol-free
- 2.75 cup gluten-free all-purpose flour blend with xanthan gum
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
Cinnamon-Sugar Coating
- 0.333 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Prep
- Heat oven to 350°F. Line two baking sheets with parchment. In a small bowl, stir together 1/3 cup sugar and 1 tablespoon cinnamon for the coating.
Make the Dough
- In a large bowl, beat 1 cup softened butter with 1 cup granulated sugar until pale and fluffy, about 2 minutes. Beat in 1 egg and 2 teaspoons alcohol-free vanilla until smooth.
- In a separate bowl, whisk together 2 3/4 cups gluten-free flour blend, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon fine salt.
- Add dry ingredients to the butter mixture and mix on low just until combined. The dough should be soft but not sticky. If sticky, chill 15 to 20 minutes.
Shape & Bake
- Scoop 1 1/2 tablespoon portions, roll into balls, then coat generously in the cinnamon sugar. Place 2 inches apart on prepared sheets.
- Bake 9 to 11 minutes until edges are set and centers look slightly puffy. They will finish setting on the pan.
- Let cookies rest on the sheet 5 minutes, then transfer to a wire rack to cool. Sprinkle with a touch more cinnamon sugar if desired.
Notes
Why You’ll Love This Gluten Free Christmas Snickerdoodles
- Classic flavor, festive finish. Cinnamon sugar sparkle with that timeless snickerdoodle tang.
- Soft and chewy. Cream of tartar and the right bake time give perfect texture.
- Reliable and easy. One bowl for wet, one for dry, and the dough rolls like a dream.
- Make-ahead friendly. Chill or freeze for fresh-baked cookies anytime.
Gluten Free Christmas Snickerdoodles Ingredients & Substitutions
- Unsalted butter, softened. For a butter alternative, use plant-based stick butter that holds shape well.
- Granulated sugar. Keeps the crumb light and sweet.
- Egg, room temperature. For no-egg baking, use a proven cookie egg replacer and chill longer.
- Alcohol-free vanilla extract. Warm aroma without adding liquid alcohol.
- Gluten-free all-purpose flour blend with xanthan gum. If your blend has no binder, add 1 teaspoon xanthan gum per 2 cups flour.
- Cream of tartar. Essential for that signature snickerdoodle tang and crackly top.
- Baking soda. Teams up with cream of tartar for lift.
- Fine sea salt. Balances sweetness.
- Ground cinnamon. Freshly opened for bold flavor.
- Coating: granulated sugar + ground cinnamon. Adjust cinnamon to taste.
Optional adds: a pinch of nutmeg for extra holiday warmth or a spoon of cornstarch for extra tenderness.
Step-by-Step Instructions to Make Gluten Free Christmas Snickerdoodles
Step 1: Prep the pans
Heat oven to 350°F. Line two baking sheets with parchment. Stir the coating in a small bowl: 1/3 cup sugar and 1 tablespoon cinnamon.
Step 2: Cream butter and sugar
In a large bowl, beat 1 cup softened butter with 1 cup granulated sugar until pale and fluffy, about 2 minutes. Beat in 1 egg and 2 teaspoons alcohol-free vanilla until smooth.
Step 3: Mix the dry ingredients
In a separate bowl, whisk 2 3/4 cups gluten-free flour blend, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon fine salt.
Step 4: Make the dough
Add dry ingredients to the butter mixture and mix on low just until combined. The dough should be soft but not sticky. If sticky, chill 15 to 20 minutes.
Step 5: Shape and coat
Scoop 1 1/2 tablespoon portions, roll into balls, then roll generously in the cinnamon sugar. Place 2 inches apart on prepared sheets.
Step 6: Bake
Bake 9 to 11 minutes until edges are set and centers look slightly puffy. They will finish setting on the pan.
Step 7: Cool
Let cookies rest on the sheet 5 minutes, then move to a rack to cool. Sprinkle with a touch more cinnamon sugar if you like extra sparkle.
Tips for Success
- Measure flour accurately. Spoon and level or weigh for best texture.
- Beat butter until creamy, not greasy. Proper aeration keeps cookies tender.
- Do not overbake. Pull when centers look just set for a chewy bite.
- Chill if needed. A short chill helps neat edges and prevents excess spreading.
- Use fresh spices. Cinnamon fades with time; a new jar shines here.
- Bake one tray at a time. Even heat gives prettier crackly tops.
Variations of Gluten Free Christmas Snickerdoodles
- Hot cocoa vibe: swap 2 tablespoons flour for cocoa powder and add mini chocolate chips.
- Brown sugar twist: replace 1/4 cup granulated sugar in the dough with light brown sugar for caramel notes.
- Spice it up: add a pinch of nutmeg or cardamom to the coating.
- Sparkle cookies: roll in coarse sanding sugar for extra crunch and shine.
Serving Suggestions: What to Pair with Gluten Free Christmas Snickerdoodles
- Steaming mugs of hot cocoa or chai.
- Fresh berries or orange slices for a bright contrast.
- Vanilla ice cream for a warm-and-cold cookie sundae.
Storage & Reheating Instructions
- Room temperature: Store in an airtight tin up to 4 days with a slice of bread to keep them soft.
- Freeze baked: Cool fully, freeze up to 2 months. Thaw at room temp, then refresh 3 to 4 minutes at 300°F.
- Freeze dough: Scoop, roll in coating, freeze on a tray, then bag. Bake from frozen at 350°F, adding 1 to 2 minutes.
Memories Made Around the Table
I still remember the first time I lifted the lid on a tin of these and the cinnamon cloud drifted out. Every year, I bake them for neighbors, and every year someone asks for the recipe before the night is over.
FAQs
Do I really need cream of tartar? Yes. It adds the classic tang and helps create that signature crinkly top with a chewy center.
My cookies did not crack. What happened? The dough may have been too warm or overmixed. Chill briefly, bake one sheet at a time, and pull them before they overbake.
Can I use a different flour blend? Yes, but blends vary. If yours lacks xanthan gum, add some for structure and adjust bake time slightly as needed.
Can I make the dough ahead? Absolutely. Cover and chill up to 48 hours. Let sit a few minutes at room temp if too firm to scoop.
Final Thoughts
These Gluten Free Christmas Snickerdoodles bring sparkle to any cookie plate with simple ingredients and foolproof steps. Bake a batch, share a few, and keep a couple for late-night nibbling. That is the season’s sweetest balance.