Gluten Free Christmas Snickerdoodle Cookies

The holidays are a wonderful time to gather in the kitchen, fill the air with the sweet aroma of cinnamon, and share treats that bring a smile to everyone’s face. These gluten free Christmas snickerdoodle cookies are a perfect way to enjoy the festive season without worrying about gluten. Soft, chewy, and rolled in a buttery cinnamon-sugar coating, they capture the classic flavors of traditional snickerdoodles while being completely gluten free.

What makes these cookies especially delightful is how easy they are to whip up. Even if you’re new to gluten free holiday baking, this recipe is straightforward and yields consistently delicious results. Each cookie comes out tender in the center with just the right amount of crisp around the edges, making them ideal for both cookie exchanges and cozy nights by the fire.

I love pairing these gluten free snickerdoodle cookies with a warm cup of cocoa or a spiced latte. They’re also a fantastic addition to a holiday dessert platter alongside brownies, peppermint bark, or other Christmas cookies. The cinnamon sugar topping gives them that signature sparkle, making them as beautiful as they are tasty.

Whether you’re baking for family, friends, or yourself, these easy gluten free cookies are sure to become a holiday favorite. They prove that gluten free Christmas desserts don’t have to compromise on flavor or tradition—they can actually steal the show at any holiday gathering.

Why You’ll Love It

• Soft, Chewy, and Cinnamon-Kissed: Each cookie has that perfect snickerdoodle texture—soft in the center, lightly crisp around the edges, and coated in cinnamon sugar that melts in your mouth.
• Simple and Stress-Free: Even if you’re new to gluten free holiday baking, this recipe is easy to follow and doesn’t require any complicated ingredients. You can whip up a batch in no time.
• Festive and Beautiful: The golden, crackled tops dusted with cinnamon sugar make these cookies look as lovely as they taste—perfect for gifting or displaying on a holiday dessert table.
• Versatile for Any Holiday Spread: Pair them with cocoa, coffee, or your favorite holiday drinks, or combine them with other Christmas cookies for a crowd-pleasing platter.
• Kid-Friendly and Crowd-Pleasing: These cookies disappear fast! Kids love rolling them in cinnamon sugar, and adults can’t resist sneaking a few straight from the baking sheet.

Ingredient List

For the Cookies:

• 2 ½ cups gluten free all-purpose flour
• 1 tsp xanthan gum (if your flour blend doesn’t include it)
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract

For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• 2 tsp ground cinnamon

Ingredient Notes

• I always use a gluten free all-purpose flour blend with xanthan gum included—it makes the cookies soft and chewy every time.
• Don’t skip the cream of tartar! It’s what gives snickerdoodles that signature tang and crackled texture.
• Butter should be softened but not melted. It creates the perfect cookie structure and flavor.
• I like using pure vanilla extract—it adds so much warmth and depth to these easy gluten free cookies.
• Cinnamon sugar topping is a must for that classic snickerdoodle look and taste. I usually mix mine fresh right before rolling the dough.

Kitchen Equipment Needed

• Mixing Bowls (medium and large): For combining dry and wet ingredients separately. I love using glass bowls—they’re easy to see into and clean.
• Hand or Stand Mixer: Makes creaming butter and sugar effortless. My stand mixer gets the most use during holiday baking!
• Measuring Cups and Spoons: Essential for accuracy—especially in gluten free baking.
• Baking Sheets: For perfectly baked cookies; I like using heavy-duty, nonstick sheets.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup a breeze.
• Cooling Rack: Ensures cookies cool evenly and stay soft.
• Small Bowl: For mixing cinnamon sugar coating before rolling the cookies.

Instructions

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper or silicone baking mats.
• In a small bowl, mix the cinnamon sugar for rolling the cookies. Set aside.

Pro Tip: Prepping everything before mixing helps you work quickly, so the butter doesn’t over-soften.

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Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together the gluten free flour, xanthan gum (if needed), cream of tartar, baking soda, and salt.
• Set aside while you work on the wet ingredients.

Pro Tip: Whisk continuously to prevent lumps and ensure an even distribution of the leavening agents.

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Step 3: Cream Butter and Sugar

• In a large bowl, use a stand mixer or hand mixer to cream the softened butter and granulated sugar together until light and fluffy—about 2–3 minutes.
• Add the eggs, one at a time, mixing well after each addition.
• Mix in the vanilla extract until fully incorporated.

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Step 4: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
• The dough should be soft but not sticky—if it feels too sticky, chill for 10–15 minutes.

Pro Tip: Avoid overmixing here; overworked gluten free flour can make cookies dense.

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Step 5: Shape the Cookies

• Scoop out about 1–2 tablespoons of dough and roll into a ball.
• Roll each ball in the cinnamon sugar mixture until fully coated.
• Place on the prepared baking sheets, leaving about 2 inches between each cookie.

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Step 6: Bake the Cookies

• Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.
• The centers may look slightly undercooked, but they’ll set as they cool.

Pro Tip: Rotate baking sheets halfway through for even baking.

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Step 7: Cool and Enjoy

• Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
• Once fully cooled, serve immediately or store in an airtight container for up to a week.

Tips and Tricks for Success

• Measure Flour Correctly: Spoon flour into your measuring cup and level it off—too much can make cookies dry.
• Use Room Temperature Ingredients: Butter and eggs mix more evenly when they’re not cold.
• Don’t Overmix Dough: Overworking can make gluten free cookies dense—mix just until combined.
• Chill Dough if Needed: If the dough feels sticky, chilling for 10–15 minutes makes rolling easier.
• Watch the Baking Time: Gluten free cookies can brown quickly at the edges—check at 10 minutes to avoid overbaking.
• Rotate Sheets: For even baking, switch baking sheets halfway through the bake time.

Ingredient Substitutions and Variations

• Butter: Can be swapped for coconut oil or dairy-free margarine for a dairy-free version.
• Granulated Sugar: Try coconut sugar or a blend of brown sugar for a richer flavor.
• Gluten Free Flour: Any 1:1 all-purpose gluten free flour works—just ensure it has xanthan gum.
• Add-Ins: Fold in chocolate chips, chopped nuts, or a sprinkle of nutmeg for a festive twist.
• Cinnamon Sugar Coating: Experiment with pumpkin pie spice or cardamom mixed with sugar for holiday variation.

Serving Suggestions

• I love serving these gluten free snickerdoodle cookies with a steaming mug of hot cocoa—it makes chilly mornings feel cozy and festive.
• Pair them with a cup of spiced chai or holiday coffee for a sweet afternoon treat that everyone will enjoy.
• Arrange them on a holiday dessert platter alongside other Christmas cookies—friends always reach for these first!
• Wrap a few in a decorative bag and give them as gifts; they’re perfect for teachers, neighbors, or coworkers.
• Serve slightly warm with a scoop of vanilla ice cream for a simple, indulgent dessert that feels extra special.

Storage and Reheating Instructions

• Room Temperature: Store cookies in an airtight container for up to 5 days—keeps them soft and chewy.
• Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
• Reheating: Warm cookies in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes to bring back that fresh-baked softness.
• Layering: Place parchment paper between layers if storing multiple batches together to prevent sticking.
• Transporting: Use a tightly sealed container to keep cookies fresh when bringing them to parties or holiday events.

Frequently Asked Questions

Can I make these cookies dairy-free?

Yes! You can substitute the butter with coconut oil or a dairy-free margarine. The texture may be slightly different, but they’ll still be soft and delicious.

Do I need xanthan gum in the flour?

If your gluten free flour blend already contains xanthan gum, you can skip adding extra. Otherwise, include it to help the cookies hold together and stay chewy.

Can I freeze the cookies?

Absolutely! Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. They stay good for up to 3 months.

How do I prevent cookies from spreading too much?

Make sure your butter is softened, not melted, and chill the dough for 10–15 minutes if it feels sticky. This helps the cookies hold their shape.

Can I add mix-ins like chocolate chips or nuts?

Yes! Fold in chocolate chips, chopped nuts, or even festive sprinkles before rolling in the cinnamon sugar for a fun twist.

How long do these cookies stay fresh at room temperature?

Stored in an airtight container, they stay soft and chewy for up to 5 days.

Did you try this recipe? Let me know in the comments how it turned out!