Gluten-Free Snickerdoodles Recipe

Name: Gluten-Free Snickerdoodles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 cup granulated sugar; 1 tablespoon ground cinnamon

Servings: persons

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
1/4 cup granulated sugar
1 tablespoon ground cinnamon

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
Stop mixer. Add dry ingredients. Turn on mixer. Blend until a dough forms. Cover dough and chill for two hours or overnight.
3
Preheat oven to 350u00b0F. 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
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.

792

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Gluten-Free Snickerdoodles Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!