Gluten Free Christmas Snickerdoodle Cookies
These gluten free Christmas snickerdoodle cookies are a perfect way to enjoy the festive season without worrying about gluten.
Equipment
- Mixing bowls (medium and large)
- Hand or Stand Mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling Rack
- Small bowl
Ingredients
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
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.
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (Per Cookie – Approximate)
- Calories: 150
- Carbohydrates: 19g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 90mg
- Sugar: 10g
- Fiber: 1g