Recipe Card: Gluten-Free Snickerdoodles (PRINTABLE)

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Perfectly crackled gluten-free snickerdoodles with tender centers, crisp edges, and irresistible cinnamon-sugar flavor every time.

Prep Time10

Cook Time12

Rest time30

Total Time52

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: cookies

Author: Tikare

Beat the vegan butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on low speed for 30 seconds. Scrape down the sides of the bowl.
Add the egg and vanilla extract, then mix on low speed until combined.
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed for about 1 minute, scraping the bowl once, until a soft dough forms.
Let the dough rest for 30 minutes at room temperature. This step ensures the gluten-free flour absorbs enough moisture, resulting in a better texture.
While the dough rests, preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
Scoop the dough into 1-inch portions and roll each into a smooth ball.
Stir together the granulated sugar and cinnamon in a small bowl.
Roll each dough ball in the cinnamon-sugar mixture until evenly coated, then arrange them on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10 to 12 minutes. Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack.

Measure the flour by weight for the most consistent results.
Bring the butter and egg to room temperature before mixing.
Don't skip the 30-minute resting time; it improves the texture and helps prevent excessive spreading.
Transfer the cookies to a wire rack after a few minutes, so they cool evenly.

Doneness Cues

The edges should be lightly set while the centers still look slightly soft.
The tops should develop light cracks but shouldn't brown heavily.
Don't wait for the centers to become firm; they'll continue to set as the cookies cool, helping them stay soft and chewy. Overbaking is one of the quickest ways to dry out cookies.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies in a freezer-safe container for up to 1 month.
Thaw at room temperature before serving.
For the softest texture, cool the cookies completely before storing and use an airtight container to prevent them from drying out.