Gluten-Free Dairy-Free Snickerdoodles (Easy Recipe)
I was THE snickerdoodle queen in Texas and these bring my famous snickerdoodles back with a gluten-free dairy-free snickerdoodle recipe. Snickerdoodles are one of those cookies that are simple but still need to be done right. The texture matters — soft centers, slightly crisp edges, and that classic cinnamon sugar coating.
This gluten-free dairy-free snickerdoodle recipe is fantastic as it’s allergen-friendly but nails the texture that is a must on snickerdoodles. The dough comes together quickly with basic ingredients, and the cookies bake up soft in the middle with a lightly crisp outside.
They’re completely gluten-free, dairy-free, and nut-free, which makes them easy to share or pack for school. And since the flavor is so familiar, they tend to be kid-approved without much hesitation. My boys friends love them – a winner for everyone, not just those who are gluten-free or dairy-free.
It’s a good option when you want something easy that still feels like a classic cookie.
Why You’ll Love These Snickerdoodles
• Easy cookie recipe with simple ingredients
• Gluten-free and dairy-free
• Naturally nut-free
• Soft centers with crispy edges
• Classic cinnamon sugar flavor
• Kid-approved
• Great for baking with kids
Ingredients for Gluten-Free Dairy-Free Snickerdoodles
This gluten-free, dairy-free snickerdoodle recipe uses pantry staples:
- Vegan butter – Vegan butter is a big component of what makes these cookies dairy-free and allergen-friendly. However, it has a high water content, and there are some steps, like chilling the dough, that we have to do to work around it. Use a vegan stick butter like this Country Crock one I love from Walmart.
- You can substitute shortening for the vegan butter in equal amounts. The cookies will be slightly thicker and softer. Chilling the dough is still helpful but less important since shortening spreads less.
- White sugar
- You can use coconut sugar instead of white sugar, but it will change the flavor and texture—the cookies will be softer, less crisp, and have a deeper, caramel-like flavor. For best results, use 1 1/2 cups coconut sugar, add 1–2 tablespoons dairy-free milk, and gently press the dough balls down before baking to help them spread.
- Eggs – Eggs help bind the dough together and give the cookies structure, while also contributing to that soft, chewy texture. I do not have an egg-free substitute for this recipe, but if you use one you love – please let us know in the comments!
- Gluten-free 1:1 flour – Not all gluten-free 1:1 flours are created equal. Each one has a different blend and some have xanthan gum and some do not. I love and recommend King Arthur Measure for Measure flour, which I get at Walmart or on Amazon.
- Cornstarch – Cornstarch helps create a softer, more tender cookie. It keeps the cookies from becoming too dense and gives them that soft center while still allowing the edges to set. This is especially helpful in gluten-free baking, where texture can sometimes be tricky. Don’t leave it out!
- You can substitute arrowroot or tapioca starch for the cornstarch. Arrowroot will give the most similar results, while tapioca will make the cookies slightly softer and chewier, less crispy edges.
- Baking soda – Baking soda helps these cookies spread slightly and develop that classic chewy texture. It also reacts with the brown sugar to create a deeper flavor and better browning. Baking powder would make the cookies more cakey and less chewy, which isn’t what we want for a snickerdoodle cookie texture.
- Cream of tartar – Cream of tartar is what gives snickerdoodles their signature slight tang and helps create that soft, chewy texture. It also reacts with the baking soda to give the cookies the right lift without making them cakey. If you don’t have it, you can substitute baking powder, but the cookies will be slightly different and more like a sugar cookie.
- Salt
- Cinnamon
The combination of cream of tartar and baking soda is what gives snickerdoodles their classic texture and slight tang.
How to Make Gluten-Free Dairy-Free Snickerdoodles
Start by preheating your oven and lining a baking sheet with parchment paper.
Cream together the softened vegan butter and sugar until smooth. Make sure these are well combined to prevent pooling in your cookies. Add the eggs and mix until fully combined.
In a separate bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt. Add the dry ingredients to the wet ingredients and mix until a dough forms.
Let the dough sit for about 15–20 minutes to allow the gluten-free flour to hydrate. This helps improve texture and prevents a gritty cookie.
Roll the dough into balls, then coat each one in a mixture of cinnamon and sugar. Refrigerate for at least 1 hour. This will help the cookies keep their shape and prevent turning into cookie pancakes. Don’t skip it if you are using vegan butter!
Place on the baking sheet and bake until the edges are set, and the centers have crackle marks. Don’t over-bake! Slightly underbaking these help them keep their soft centers.
Transfer the cookies to the counter as soon as possible to prevent overcooked, tough bottoms. Once cooled, store in a sealed container on the counter for up to a week, in the fridge for 2 weeks, or in the freezer for up to 3 months.
What Makes These Snickerdoodles Soft in the Center and Crispy Outside
The balance of ingredients and baking time creates that classic texture. Baking just until the edges are set keeps the centers soft, while the sugar coating helps create a slightly crisp exterior.
Why We Use Cream of Tartar in Snickerdoodles
Cream of tartar is what gives snickerdoodles their signature flavor and texture. It adds a slight tang and works with baking soda to create a soft, chewy cookie.
Without it, the cookies would taste more like a standard sugar cookie.
Why We Use Baking Soda Instead of Baking Powder
Baking soda helps these cookies spread slightly and develop that classic chewy texture. It also reacts with the brown sugar to create a deeper flavor and better browning.
Baking powder would make the cookies more cakey and less chewy, which isn’t what we want for a traditional chocolate chip cookie texture.
Why We Use Cornstarch
Cornstarch helps create a softer, more tender cookie. It keeps the cookies from becoming too dense and gives them that soft center while still allowing the edges to set.
This is especially helpful in gluten-free baking, where texture can sometimes be tricky.
Are These Snickerdoodles Kid-Approved?
Yes. The cinnamon sugar coating and soft texture make these cookies an easy favorite for kids. Kid approved by my boys and all their friends!
They’re simple, familiar, and easy to serve for snacks, desserts, or school events.
Other Easy Gluten-Free Dairy-Free Cookies
If you like simple cookies like this, you might also enjoy these other gluten-free, dairy-free cookie options:
• Gluten-Free Dairy-Free Chocolate Chip Cookies
• Mint Brownie Copycat Crumbl Cookies
• Paleo Lemon Sugar Cookies
• Paleo Double Chocolate Fudgy Cookies
• Paleo Fudgy Brownies
Gluten-Free Dairy-Free Snickerdoodles
Ingredients
- 3/4 cup vegan butter softened but not melted
- 1 1/2 cup + 2 tablespoons white sugar divided
- 2 large + 1 yolk eggs
- 2 1/3 cup gluten-free 1:1 flour I prefer King Arthur brand
- 2 tablespoons cornstarch
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspooons cinnamon
Instructions
- Cream together the softened vegan butter and 1 1/2 c sugar until smooth, about 2 minutes. Add the 2 eggs and 1 egg yolk one at a time, and mixing well after each until fully combined.
- Add the gluten-free flour, baking soda, cream of tartar, and salt to the wet ingredients and mix until a dough forms. Scrape the sides of the bowl and mix again, to make sure butter is well distributed.
- Let the dough sit for about 15–20 minutes to allow the gluten-free flour to hydrate. This helps improve texture and prevents a gritty cookie.
- Combine the 2 tablespoons of sugar and cinnamon in a small bowl. Roll 2 tablespoons of dough into balls, then roll each in the cinnamon-sugar mixture to coat. Refrigerate for at least 1 hour. This will help the cookies keep their shape and prevent turning into cookie pancakes. Don't skip it if you are using vegan butter
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Place on the baking sheet and bake for 10 minutes, until the edges are set, and the centers have crackle marks. Don't over-bake! Slightly underbaking these help them keep their soft centers.
- Transfer the cookies to the counter as soon as possible to prevent overcooked bottoms. Once cooled, store in a sealed container on the counter for up to a week, in the fridge for 2 weeks, or in the freezer for up to 3 months.
Video
Notes
Nutrition
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