Cinnamon Crinkle Cookies {traditional and gluten free recipes}

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Cinnamon Crinkle Cookies - Gluten Free or Not recipe by Barefeet In The KitchenSweet 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 1/2 of the butter in this recipe.

Cinnamon Crinkle Cookies - Gluten Free or Not recipe by Barefeet In The Kitchen

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Cinnamon Crinkle Cookies {traditional and gluten free recipes}

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Ingredients 

  • 1 cup butter room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/2 cups brown rice flour *
  • 1 1/3 cup tapioca starch *
  • 1/2 teaspoon xanthan gum *
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon kosher salt
  • Cinnamon sugar mixture: 1/4 cup white sugar plus 1 tablespoon cinnamon
  • * If you are not in need of a gluten free recipe you can simply substitute 2 3/4 cups all purpose flour for the items marked with an *.

Instructions

  • 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 degrees. 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!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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!

  2. Anonymous says

    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.

    • Mary says

      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!

  3. Terri says

    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?

    • Mary says

      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.

  4. Anonymous says

    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.

    • Mary says

      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!

  5. 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?

    • Mary says

      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.