Gluten Free Snickerdoodle Cookies

fullsizerender-33These gluten free snickerdoodles are AMAZING! I wouldn’t believe they were gluten free if I didn’t know beforehand. My aunt made these and I stole the recipe because I enjoyed them so much.


  • 1 1/4 cups sugar
  • 1/2 cup (8 tablespoons) butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups King Arthur Gluten-Free All-Purpose Baking Mix                                               **Make sure you use the gluten-free BAKING MIX — NOT the gluten-free flour
  • for the topping: 1/4 cup sugar, 1.5 teaspoons cinnamon


  1. Preheat the oven to 350°F, and have a baking sheet or two handy. No need to grease the sheet. 
  2. In a large bowl mix together the sugar and butter until blended. 
  3. Add the vanilla and eggs, and stir until blended. 
  4. Add the baking mix and stir until evenly blended.
  5. To make the topping: Mix the sugar and cinnamon in a small bowl; use more cinnamon for more pronounced cinnamon flavor.
  6. Shape the dough into 1 1/4″ balls.  If the dough is sticky or hard to work with, refrigerate for 30 minutes or so.
  7. Roll the balls of dough in the cinnamon-sugar mixture, then place on the baking sheets.
  8. Bake the cookies for 14 to 16 minutes, or until set. They’ll stay light-colored, only darkening very slightly on the bottom. Cool for 5 minutes on the pan before moving to a rack to cool completely.
  9. Yield: about 30 cookies.

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