Sweet cinnamon sugar cookies with crisp edges and chewy centers; these cookies are the perfect afternoon snack with a cup of tea or coffee. I’ve been playing with our family recipe in hopes of creating a gluten free version of the classic Snickerdoodle.
Slightly thinner than the original, with a distinct buttery cinnamon sugar flavor, I am very very happy with this cookie.
I wanted a Snickerdoodle made with butter alone; one that did not include shortening. If you prefer a cookie with a more cake-like texture, simply substitute shortening for ½ of the butter in this recipe.
Check out all of the Gluten Free Dessert Recipes on this website!
Cinnamon Crinkle Cookies
- 1 cup butter room temperature
- 1½ cups sugar
- 2 eggs
- 2¾ cups all-purpose flour*
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon kosher salt
- ¼ cup sugar
- 1 tablespoon cinnamon
- 1½ cups brown rice flour
- 1⅓ cup tapioca starch
- ½ teaspoon xanthan gum
- Cream together the butter and sugar. Add the eggs and beat again. Whisk together the flour, starch, xanthan, baking soda, cream of tartar and salt. Add the dry ingredients to the wet ingredients and mix to combine. Chill the dough in the refrigerator for at least 1 hour.
- Preheat oven 400°F. Combine ¼ cup sugar and cinnamon in a small bowl. Scoop the dough into balls and roll in the cinnamon sugar mixture. Place on a silpat or parchment lined baking sheet. Bake for 8 minutes and remove from the oven before the cookies are browned. They should be slightly puffy and crinkled on top. (If you prefer crispy cookies, let cook them a minute or two longer.)
- Allow them to cool on the baking sheet for 1-2 minutes and then remove to a wire cooling rack. Alternate using two baking sheets to allow each baking sheet to cool completely between batches. Enjoy!
21 Comments Leave a comment or review
You did an AWESOME job with these! I'd never know that they're GF!
The Café Sucré Farine says
LOVE these! Oh for a stack right now with a glass of cold milk! It's breakfast time here but who cares about that! 🙂 These look fabulous!
Tricia @ saving room for dessert says
These are so pretty and I can almost smell the cinnamon sugar. You are a real trooper with the gluten free recipes. We are sticking with a GF lifestyle (mostly) because we just feel better. I miss bread and pizza but have an occasional dessert made with flour. I have so many of your recipes I want to try! I'll have to quit blogging one day so I can just cook other blogger recipes. Have a great day Mary!
Sue/the view from great island says
My younger daughter's favorite cookie, and I've been looking for a good recipe, thanks Mary!
Words Of Deliciousness says
Your cookies look scrumptious. I would never suspect that they are gluten free.
Blond Duck says
I have pinned so many of your recipes! Made these cookies today… Yummy!
Made these tonight for a bake sale at kids school..they turned out great except for the first dozen…I dumped them into the oven, down the oven door and onto the floor….good thing I had doubled the recipe. Did not make them gluten free this time but I have in the past and turned out very good, no one ever suspected they were not our of AP flour.
Will these work if I use 2 3/4 cups gluten free flour in place of the things marked with * ?
I haven't tried that myself, so I can't say for certain. It is worth a try though. Let me know how it turns out for you if you try it!
What do you mean by rolling in the cinnamon sugar mixture? I'm having a hard time visualizing. Why can't it just be mixed in with the rest if the ingredients?
You are welcome to skip it. However, if you roll the balls in the mixture it forms a cinnamon sugar crust on the outside of each cookie. I'm all about making things easier in the kitchen, but this is a recipe that really benefits from that extra step! I hope that helps, Terri.
I made these. They are delicious!
Do you think this recipe would work if I substituted all of the butter with palm shortening or part palm shortening, part coconut oil? I have a family member with multiple food sensitivities, and dairy is off limits. And thank you for posting your gluten free recipes. It's very nice that you don't simply substitute oat flour or a commercial flour blend for regular flour. Tapioca and rice flour are two of the few flours we can use, so finding them as the primary flours in some of your recipes has been like finding the pot of gold at the end of a rainbow.
While I haven't tried palm shortening myself, that would be my first guess for a butter substitute. I don't think that coconut oil would work quite the same way for this recipe. I am thrilled that you've enjoyed so many of the recipes! Let me know if you have any other questions. Happy Baking!
Lita Watson says
Some one said that butter and coconut oil can be used interchangeably, so will it have any problem if i replace 1 cup butter, room temperature by 1 cup coconut oil to make this dish?
Coconut oil and butter work well as substitutes for each other most of the time. It gets a little bit fussier with baked goods. I haven’t tried that in this recipe. If you do try it, let me know how it works for you.
sarah driesse says
Amazing! Love them!
Mary Younkin says
I’m thrilled you like the cookies, Sarah!
I followed these directions to the letter and they turned out horrible! Completely flat. After the first tray (wasn’t sure on the size since it wasn’t indicated in the recipe), I tried different temperatures and sizes and they all completely melted in the oven. Not sure what could have gone wrong 🙁
Mary Younkin says
Without being in your kitchen, it’s impossible to guess, Allison. Is it possible that your baking soda is old? It sounds like they didn’t rise. I can’t imagine what would have caused that otherwise.