Gluten-Free Snickerdoodles (Vegan, Allergy-Free)

Name: Gluten-Free Snickerdoodles (Vegan, Allergy-Free)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 Cups Gluten-Free All-Purpose Flour; 2 Tsp Cinnamon; 1 Tsp Baking Soda; 1 Tsp Cream of Tartar; ¼ Tsp Salt; ½ Cup (1 Stick) Melted Vegan Butter; 3/4 Cup Granulated Sweetener (or preferred granulated sugar); 4 oz (1/2 Cup) Unsweetened Applesauce (or plain unsweetened vegan yogurt); 1 Tsp Pure Madagascar Bourbon Vanilla Extract; 1/4 Cup Granulated Sweetener (or preferred granulated sugar); 2 Tsp Cinnamon

Published: Dec 7, 2016 · Modified: Dec 13, 2022 by Rebecca Pytell · This post may contain affiliate links.

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These soft and chewy Gluten-Free Snickerdoodles are unbelievably easy, vegan, dairy-free, and allergy-free! The best classic snickerdoodle cookies with a tender buttery bite, loaded with cinnamon, sweetness, and a subtle tang! The holiday and Christmas season isn't complete without baking a batch of this simple perfected snickerdoodle recipe!

These gluten-free snickerdoodle cookies are the classic soft and buttery, cinnamon sugar cookies you grew up with just without the wheat, dairy, or eggs! Just 8 simple ingredients and baked in 10 minutes, these tender chewy cookies are cinnamon pillows of love and nostalgia! This timeless holiday classic is a staple during the Christmas season, but there's no reason you can't make these cinnamon cookies all year long!

The Best Gluten-Free Snickerdoodle Cookies

This recipe has been perfected and tested multiple times since its original publish date back in 2016! This no-fail, tried-and-true recipe is pillowy soft, thick, chewy, and buttery. It has just the right amount of cinnamon, sweetness, and subtle tang you get from the cream of tarter! These snickerdoodles are:

Gluten-Free
Vegan
Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
Sugar-Free or Low-Sugar
Quick, Easy, Just 8 Simple Ingredients
Kid-Friendly
Make-Ahead & Freezer-Friendly
Perfect Christmas or Holiday Dessert

Why Is It Called A Snickerdoodle?

Snickerdoodles are a type of sugar cookie with German origins and were popularized in the United States during the 1800s up in New England. There's no exact consensus on why they have this funny name, but it may stem from the German word "Schneckennudeln", which roughly translates to "crinkly noodles". Snickerdoodles have a crinkly top and differ from classic sugar cookies due to the fact that they are rolled in cinnamon sugar and contain cream of tartar.

Why Is Cream Of Tartar Used?

Cream of tartar sets snickerdoodles apart by the iconic tang it gives the cookies. It also helps develop the perfect chew and texture for the insides of these eggless cookies. By baking the cookies until the edges are just golden brown and removing them while the center is still slightly puffy and soft, as the cookies cool, they develop those crinkly cinnamon-filled cracks you see on the surface while remaining perfectly chewy and tender on the inside. This is due to the leavening power of the cream of tartar which prevents the sugar from crystalizing and becoming crunchy!

Is Cream Of Tartar Gluten-Free?

Cream of tartar is naturally gluten-free! Also known as potassium bitartrate, it is a by-product of wine-making. Grapes contain tartaric acid which is a natural substance that is leftover in the wine barrels. As it sits it crystallizes into potassium bitartrate, an acidic dry powder that is processed into the cream of tartar you can buy in stores.

Ingredients For Gluten-Free Snickerdoodles

Gluten-Free Flour: Your favorite gluten-free all-purpose or 1-to-1 baking flour will give your soft cookies structure.
Baking Soda: Baking soda acts as a leavener and will make your cookies fluffy and light!
Cream Of Tartar: Cream of tartar will help your snickerdoodles achieve that pillowy chewy structure and distinctive tangy flavor.
Granulated Sweetener: You can use your favorite granulated sugar or sugar-free sweetener for this recipe. You'll add some into the cookie batter, as well as use some to roll the unbaked cookie in before baking.
Cinnamon: You can't have a snickerdoodle without cinnamon! I like to add cinnamon to the cookie batter and include it in the cinnamon-sugar mixture for rolling.
Vanilla Extract: A splash of vanilla enhances all the cozy flavors in these simple cookies.
Vegan Butter: Rich, buttery, moist doodles. Melted dairy-free butter works perfectly in this classic cookie recipe.
Applesauce: To help bind this vegan snickerdoodle cookie dough, applesauce works perfectly and adds sweetness and extra moisture to the gluten-free flour to keep if from being crumbly.

Can You Make Snickerdoodles Without Cream Of Tartar?

When combined with baking soda, the combo acts as a leavening agent. This combo replaces the need for baking powder. If you don't have cream of tartar, you can replace it with an equal amount of lemon juice or white vinegar; this recipe would use 1 teaspoon. This will give your snickerdoodles that classic acidic tang and react well with the baking soda. If you replace the baking soda and cream of tartar in the recipe with 2 tsp of baking powder, you won't get the tang or the right chewy crinkly cookie structure.

How To Make Gluten-Free Snickerdoodles

In a large mixing bowl, whisk together the gluten-free flour, baking soda, salt, cream of tartar, and cinnamon.
In a small bowl, melt the vegan butter and mix in the granulated sugar, applesauce, and vanilla.

Pour the hot wet mixture into the bowl of flour.
Mix the batter together until thick, moist, and combined.

Mix together the granulated sugar and cinnamon coating on a plate.
Take one tablespoon of cookie dough and roll it into a ball before rolling it in the cinnamon sugar to fully coat.

Place the cookie mounds on a lined baking sheet, about 1 inch apart. Press the tops down slightly to smooth the tops.
Bake the snickerdoodle cookies in a preheated oven at 350°F for about 8-10 minutes until they're slightly golden brown around the edges but still soft.

Allow the cookies to cool for a minute or two on the baking sheet before gently transferring them to a wire rack.

Baking Tips & Tricks

You don't want your cookie dough to be too soft or warm when rolling the cookies. Place the dough in the freezer for 10-15 minutes before shaping the balls and rolling them in the cinnamon sugar.
You can use 4 ounces of vegan yogurt in place of the applesauce in this recipe. Four ounces is slightly less than ½ cup.
Do not overbake the cookies! You want the cookies to be soft and slightly underbaked in the middle. The cookies firm a bit more when they come to room temperature.
Feel free to add more or less cinnamon to this recipe. You can also spice it up with warming spices like nutmeg or allspice for a varied flavor.
If you didn't chill the dough, don't flatten the cookie mounds.
If you want your snickerdoodles to be slightly crispier, you can bake the cookies for an additional 1-2 minutes.
You can make the cookies as large or as small as you want. This recipe yields 20, one-tablespoon-sized cookies.

How To Store Homemade Snickerdoodles

Once the cookies have cooled completely on a wire rack, you can store leftovers in an airtight container for 5-7 days. You can store the cookies in the fridge for up to 10 days before the quality begins to deteriorate. Note that they'll become firmer in the fridge and may be slightly drier.

Make-Ahead & Freezing Instructions

Make-Ahead: You can prep your cookie dough ahead of time and chill it in the fridge for up to 3 days. Take it out for a few minutes before rolling it in the cinnamon sugar and baking as instructed. You can also freeze cookie dough balls on a baking sheet until solid before storing them in a container for up to 3 months. When you are ready to bake, allow the dough to thaw at room temperature for 20-30 minutes before rolling them in the cinnamon sugar and baking. If you freeze them with the cinnamon sugar coating, bake the cookies directly from frozen, adding 2-3 extra minutes of baking time.
Freezing: You can freeze baked snickerdoodle cookies after they have cooled to room temperature you can freeze them in an airtight container or storage bag with a piece of wax or parchment paper in between layers of cookies for up to 6-8 months. Thaw at room temperature before serving or pop them in the toaster oven at 250°F or microwave to make them ooey gooey again!

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