Gluten Free Snickerdoodle Cookies Recipe: Dairy-Free & Delicious
These super buttery gluten free snickerdoodle cookies are incredibly light, buttery, and delicious. Plus they're dairy free!
Servings: 36 cookies
Calories: 1891kcal
Ingredients
- 8 Tablespoons vegan butter softened
- 150 grams granulated sugar about ¾ cup
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 160 grams King Arthur Measure for Measure Gluten Free Flour Mix about 1 ⅓ cups
Cinnamon-Sugar
- 25 grams granulated sugar about 2 Tablespoons
- 1 ½ teaspoons cinnamon
Instructions
- In a large bowl of a stand mixer, add vegan butter and granulated sugar. Beat on low speed for 30 seconds. Stop the machine and scrape down the sides.
- Add the egg and vanilla extract and mix on low speed for 15 seconds.
- In a medium bowl, add the salt, baking powder, and gluten free flour mix. Mix until fully combined.
- Add the flour mixture to the butter mixture and mix for 1 minute on low speed. Scraping the sides down once.
- Set the batter aside to rest for 30 minutes.
- Preheat the oven to 375F. Place parchment paper on baking sheets.
- Portion 1" size balls of dough on a baking sheet. Roll into balls.
- In a small bowl, stir together cinnamon-sugar mixture.
- Roll each ball of dough in the cinnamon-sugar and place back on the cookie sheets.
- Bake for 8-9 minutes. Let cool for a few minutes then remove from the pan to wire racks to cool. Serve warm or cool.
Notes
Measure ingredients by weight where weight is given.
Make sure ingredients are at room temperature.
Allow batter to rest for 30 minutes before portioning the dough.
Baked cookies store very well in an airtight container for up to 4 days. Cookies may be frozen for longer storage. Freeze for up to 1 month. Defrost at room temperature.
