For cookie lovers with gluten sensitivities or dietary restrictions, finding delicious treats can be a challenge. Enter gluten-free snickerdoodle cookies, a mouthwatering alternative that satisfies even the pickiest taste buds!
What are Snickerdoodle cookies?
Snickerdoodle cookies are a classic American treat known for their soft and chewy texture, warm cinnamon flavor, and sugar coating. These delightful cookies are typically made from a simple combination of flour, butter, sugar, eggs, cream of tartar, and baking soda. The distinguishing feature of snickerdoodles is the cinnamon-sugar coating that gives them a signature look and taste.
Why Gluten-Free Snickerdoodle Cookies?
Gluten is a protein found in wheat, barley, and rye, which can cause digestive issues and discomfort for those with gluten sensitivities or celiac disease. As more people adopt a gluten-free lifestyle, it’s important to have options for their favorite treats. Gluten-free snickerdoodle cookies offer a delectable alternative that allows individuals to enjoy a beloved classic without sacrificing taste or texture.
When making gluten-free snickerdoodle cookies, traditional wheat flour is replaced with gluten-free flours such as almond flour, rice flour, or a blend of gluten-free flours. These flours provide the necessary structure and texture without compromising on flavor or quality.
Gluten-free snickerdoodle cookies are a perfect treat for any occasion, whether it’s a special event or a simple afternoon snack. Their irresistible combination of flavors and textures will leave you craving more. So grab your ingredients, preheat that oven, and enjoy the sweet and cinnamon goodness of gluten-free snickerdoodle cookies!
Classic Snickerdoodle Recipe
Ingredients for gluten-free snickerdoodles cookies
Gluten-free snickerdoodles are a delicious twist on the classic cookie that can be enjoyed by anyone with dietary restrictions or gluten sensitivities. Here are the ingredients you will need to make these delightful treats:
- 2 3/4 cups gluten-free all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Step-by-step instructions for making gluten-free snickerdoodles
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
- In a small bowl, combine the 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon.
- Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These gluten-free snickerdoodle cookies are sure to impress your family and friends with their soft, cinnamon-sugar goodness. Enjoy them as a sweet treat with a cup of tea or coffee, or package them up as a thoughtful homemade gift. You won’t even miss the gluten with these delicious cookies!
Popular Variations
Adding flavors and textures
Gluten-free snickerdoodle cookies are a delicious treat that can be enjoyed by those following a gluten-free lifestyle. While the classic snickerdoodle recipe is already a winner, there are many variations you can try to add even more flavors and textures to these delightful cookies.
One popular variation is to add spices such as cinnamon or nutmeg to the cookie dough. These spices not only enhance the flavor but also add a warm and cozy aroma to the cookies. Additionally, you can experiment with different types of sugars, like brown sugar or coconut sugar, to give the cookies a slightly different taste.
If you’re looking to add some crunch to your gluten-free snickerdoodle cookies, you can try incorporating chopped nuts into the dough. Almonds, pecans, or walnuts are all great options that will add a satisfying texture to each bite.
Gluten-free snickerdoodles cookies with additional mix-ins
Another variation you can try is adding mix-ins to your gluten-free snickerdoodle dough. This allows you to customize the cookies according to your preference and create unique flavor combinations. Here are a few ideas to get you started:
- Chocolate Chip Snickerdoodles: Fold in some dairy-free chocolate chips into the dough for a delightful chocolatey twist on the classic snickerdoodle.
- Cranberry Orange Snickerdoodles: Add dried cranberries and a hint of orange zest to the dough to create a tart and refreshing cookie that’s perfect for the holiday season.
- Peanut Butter Swirl Snickerdoodles: Swirl some creamy peanut butter into the dough to give it an irresistible peanut butter flavor that pairs perfectly with the cinnamon sugar coating.
- Lemon Poppy Seed Snickerdoodles: Incorporate lemon zest and poppy seeds into the dough for a tangy and crunchy twist on the traditional snickerdoodle.
Remember to adjust the baking time and temperature accordingly if you decide to add mix-ins that may affect the texture of the cookies.
Storing and Maintaining Freshness
After making a delicious batch of gluten-free snickerdoodle cookies, it is important to store them properly to maintain their freshness and flavor. Here are some tips and tricks to keep in mind:
- Keep them airtight: Store your cookies in an airtight container or a resealable plastic bag to prevent them from becoming stale. This will help retain their moisture and keep them tasting delicious for longer.
- Separate layers: If you are stacking your cookies in a container, be sure to place a sheet of wax paper or parchment paper between each layer. This will prevent them from sticking together and getting ruined when you try to separate them.
- Avoid moisture: Moisture can cause your cookies to become soggy and lose their texture. Avoid storing your cookies in the refrigerator, as the moisture from the fridge can seep into the cookies and affect their quality. Instead, store them at room temperature in a cool, dry place.
- Freezing: If you have made a large batch of gluten-free snickerdoodle cookies and want to save some for later, consider freezing them. Place the cookies in an airtight container or freezer-proof bag and store them in the freezer for up to three months. When you’re ready to enjoy them, simply thaw them at room temperature or reheat them in the oven for a few minutes.
- Refreshing stale cookies: If your snickerdoodle cookies have become slightly stale, there’s a simple trick to bring back their freshness. Place the cookies on a baking sheet and heat them in a preheated oven at 350°F (175°C) for about 3-5 minutes. The slight heat will help rejuvenate the cookies and make them taste freshly baked again.
By following these tips and tricks, you can ensure that your gluten-free snickerdoodle cookies stay fresh and delicious for as long as possible.
Healthier Options
Using alternative sweeteners
For those with gluten intolerance or celiac disease, finding delicious gluten-free snacks can be a challenge. By making a few simple substitutions, you can enjoy a gluten-free version of this beloved treat without sacrificing taste or texture.
When it comes to sweetness, there are several alternative sweeteners available that can replace traditional refined sugar. Some popular options include:
- Coconut sugar: This natural sweetener is derived from the sap of coconut palm trees and has a rich caramel-like flavor.
- Maple syrup: Made from the sap of maple trees, maple syrup adds a unique depth of flavor to baked goods. It can be used as a liquid sweetener in place of sugar. Keep in mind that you may need to adjust the amount of liquid or other ingredients in the recipe.
- Honey: Another popular natural sweetener, honey can add a touch of sweetness and moisture to your gluten-free snickerdoodle cookies. It is important to note that honey has a stronger flavor than traditional sugar, so you may need to adjust the amount used to suit your taste.
Choosing healthier gluten-free flour substitutes
In addition to finding alternative sweeteners, you will also need to select a suitable gluten-free flour substitute for your snickerdoodle cookies. Some popular options include:
- Almond flour: Made from ground almonds, almond flour adds a light and nutty flavor to baked goods. It is a popular choice for gluten-free baking and can often be used as a 1:1 substitute for wheat flour.
- Coconut flour: Made from the dried flesh of coconuts, coconut flour is a high-fiber alternative to traditional flour.
- Oat flour: Made from ground oats, oat flour is a nutritious and versatile option for gluten-free baking. It adds a slightly sweet and nutty flavor to your cookies.
Remember, when using alternative flours, it is important to follow a trusted recipe specifically designed for gluten-free baking. This will ensure the best results in terms of taste and texture.
More Cookies Recipes
If you like these cookies, here are some other cookie recipes you might like:
- Lemon Curd Cookies
- Birthday Cake Oreo Crumbl Cookie
- Chocolate Marshmallow Cookies
- Chocolate Chip Marshmallow Cookies
- Pumpkin Cheesecake Cookies
- Strawberry Cheesecake Cookies
Gluten-Free Snickerdoodle Cookies
INGREDIENTS
- 2 3/4 cups gluten-free all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
INSTRUCTIONS
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
- In a small bowl, combine the 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon.
- Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
