Gluten-Free Snickerdoodles

This recipe makes puffy snickerdoodles. For flat, crisp cookies, follow the variations ingredient variation listed in the recipe.

To make these cookies even easier, use a cookie scoop for the dough.

Allergy Notes

Dairy-free: Omit the butter and use all shortening.

Soy-Free: Omit the shortening and use all butter.

Egg-free: These cookies don't work well egg-free.

Gluten-Free Snickerdoodles

About This Recipe

Yield:Makes about two dozen cookies
Active time:15 minutes
Total time:About two hours
Special equipment:Cookie scoop
This recipe appears in: Gluten-Free Tuesday: Snickerdoodles


  • 6 ounces (1 1/2 cups) white rice flour
  • 2 ounces (1/2 cup) sweet rice flour
  • 2 ounces (1/2 cup) cornstarch
  • 1 1/4 teaspoons baking powder (reduce to 1/4 teaspoon for flat, crisp cookies)
  • 1 teaspoon salt
  • 4 ounces (1 stick) unsalted butter
  • 2 ounces (1/4 cup) shortening (replace with butter for flat, crisp cookies)
  • 7 ounces (1 cup) granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • Cinnamon-Sugar Mixture
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon


  1. 1

    In small mixing bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, and salt. In large mixing bowl or bowl of stand mixer fitted with a paddle attachment, cream butter, shortening and granulated sugar together until a thick paste forms, about 30 seconds. Add eggs, one at a time. Blend thoroughly between each addition. Stop mixer and scrape down bottom and sides of the bowl. Add vanilla and mix until light and fluffy, about 20 seconds.

  2. 2

    Stop mixer. Add dry ingredients. Turn on mixer. Blend until a dough forms. Cover dough and chill for two hours or overnight.

  3. 3

    Preheat oven to 350°F. Line baking sheet with parchment paper. In small bowl, combined granulated sugar and ground cinnamon. Roll dough, about 1 tablespoon each, into balls. Roll dough balls into cinnamon sugar mixture and then place on prepared cookie sheet. Cookies will spread. Be sure to space the at least 2-inches apart. (I usually bake 9 cookies per rimmed baking sheet.)

  4. 4

    Bake until lightly golden brown and aromatic, about 15 minutes. Remove pan from oven. Allow cookies to cool for three minutes and then transfer to a wire rack to cool completely. Repeat with remaining dough.


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