Snickerdoodle Cookies— Top 9 Free
Snickerdoodle cookies are classic, soft, and chewy treats with a distinct flavor profile. These are made with a simple dough that includes began butter, sugar, gluten free flour, and a touch of cream of tartar, which gives them a slight tanginess and helps create a soft, tender texture. What truly sets snickerdoodles apart is their generous coating of cinnamon and sugar, giving them a sweet, warm, and aromatic flavor. The combination of the sweet cinnamon-sugar exterior and the soft, pillowy interior makes snickerdoodles a beloved and comforting cookie. They’re perfect for any occasion, especially during the holidays.
History of Cookies
Cookies originated in Persia in the 7th century as small sweet cakes. Dutch settlers brought them to America in the 1600s, where the word “cookie” came from the Dutch “koekje.” In 1938, Ruth Wakefield invented the chocolate chip cookie, which became a classic. By the 20th century, cookies were mass-produced and are now enjoyed in many varieties worldwide. If you want to find out more about the history of cookies, here is where I found some of my information!
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Ingredients & Substitutes
- Vegetable shortening (palm) or homemade vegan butter
- cream of tartar
- cinnamon
- Packed brown sugar
- Granulated sugar
- Lukewarm water
- Vanilla extract
- Gluten-free 1:1 baking flour blend (such as Namaste Flour blend)
- Salt
- Baking soda
- Baking powder
How to Make Snickerdoodle Cookies
In a KitchenAid mixer or large bowl, beat together the butter, sugar, and vanilla until light and fluffy. Stir in the water, baking powder, and oil mixture until fully combined.
In a separate bowl, mix the dry ingredients, then gradually add them to the wet ingredients, mixing until the dough is scoopable but still slightly runny.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or until the dough is firm and holds its shape. *See notes.
Preheat the oven to 350°F.
Line 4 baking sheets with parchment paper. Scoop 1 tablespoon of dough into balls, then roll each ball in the cinnamon-sugar mixture twice. Place the dough balls 1.5-2 inches apart on the baking sheets.
Let the dough balls rest at room temperature for 10-15 minutes. **See notes.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. For a firmer, crunchier cookie, bake for the full 12 minutes.
Cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack to finish cooling.
Common Questions
- Why are my cookies flat?
This could be due to using too much butter, not enough flour, or overmixing the dough. Also, ensure your baking soda or baking powder is fresh. - How do I make my cookies softer?
Use more brown sugar, as it adds moisture. You can also slightly underbake them, so they stay softer when cooled. - How can I make my cookies thicker?
Chill the dough before baking, and make sure not to overmix it. You can also try adding more flour or using a higher-protein flour. - Can I freeze cookie dough?
Yes, you can freeze cookie dough for up to 3 months. Roll it into balls and freeze them on a baking sheet before transferring to a zip-top bag. - Why are my cookies too cakey?
Cakey cookies might result from too much flour, too much leavening, or overmixing the dough. Try reducing the flour or baking soda. - How do I prevent the cookies from spreading too much?
Chill the dough before baking, and make sure the dough isn’t too warm when scooping it onto the baking sheet. - How do I store these cookies?
Store them in an airtight container at room temperature for up to a week. For longer storage, freeze them.
Other Favorite Allergy Friendly Cookie Recipes
Vegan Snickerdoodle Cookies (Gluten, Soy, & Nut Free)
I just had to have an allergy friendly snickerdoodle recipe. These cookies are my dads favorite and a top second for me (chocolate chip always wins out). This recipe will make about 24 (3inch) cookies. Takes about 5 mins prep, 2 hour chill time, 10 mins cook time.
- Total Time: 2 hours 15 minutes
- Yield: 24 1x
Ingredients
- 1 cup vegan soy free butter, softened
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract
- 4 TB water + 1 TB baking powder + 2 tsp olive oil, mixed together *See notes
- 2 3/4 cups all-purpose gf glour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 2 TB cinnamon
Instructions
- In a kitchen aid or large bowl, mix the butter, sugar, and vanilla together, till whipped.
- Stir in the water/baking powder/oil mixture till thoroughly combined.
- Mix the dry ingredients in a separate bowl, then slowly combine into the wet ingredients, till cookie dough is scoop-able, but still a bit runny.
- Seran wrap your dough and let it chill in fridge for at least 2 hours, or till dough is firm and holds shape. *See notes.
- Preheat oven to 350.
- Line 4 baking sheets with parchment and scoop out 1 TB of dough into balls. Roll each of the dough balls in the cinnamon sugar coating two times, then place them 1.5-2 inches apart on the baking sheets.
- Let dough balls come to room temperature for 10-15 mins. **See notes
- Bake the cookies 10-12 mins or till the edges are lightly golden brown. If you want a crunchier, firmer, and less soft cookie, I definitely recommend baking for the full 12 mins.
- Cool in pan for 10 mins and then transfer to wire rack to finish cooling.
Notes
*The water/baking powder/oil mixture perfectly mimics the texture of 2 eggs in this recipe. I do not recommend any other egg substitutes in this particular recipe as it will significantly change the cookies texture & flavor.
**I know you want to just bake your mixture right away, but don’t do it! Gluten free flours absorb liquid less quickly, thus resting your cookie dough is vital in helping all the ingredients to blend together. The result of resting your dough is that your cookies will not have a dry and gritty texture.
***Also, to make sure your cookies spread out, it’s very important to let your dough come back to room temperature before baking.
- Prep Time: 5
- Chill Time: 2 hours
- Cook Time: 10