Gluten Free Protein Snickerdoodle Cookies

These Gluten-Free Protein Snickerdoodle Cookies combine a soft and chewy cinnamon sugar cookie with a creamy cinnamon vanilla cream cheese frosting. Top that with an extra sprinkle of cinnamon and sugar and you are in cookie heaven! 

Have you ever had a Crumble Snickerdoodle Cookie? Well, I haven’t! Unfortunately, they don’t make their cookies gluten-free, and they weren’t around yet back before I was diagnosed with celiac disease. But, I am here to tell you that these gluten-free Snickerdoodle cookies are just like the ones at Crumble per my gluten-eating friends! 

Why You'll Love This Recipe

• Basic Baking Ingredients: These cookies are made with simple, basic baking ingredients. Even the gluten-free flour can be found at any store.
• Easy: This is a simple dough that requires no chilling, which means it only takes a little over 30 minutes from start to finish.
• Versatile: Snickerdoodles don't have to be limited to the holidays. Serve them any time of year for a nice dessert.
• Comfort Food: Snickerdoodles are the ultimate comfort food cookie.

Ingredients

• Butter: I use dairy-free butter, however, you can use regular butter in this Snickerdoodle cookie recipe. 
• Sugars: this recipe calls for both, brown and white sugar 
• Eggs: make sure your eggs are at room temperature 
• Flour: for this recipe, I used Bob Red Mill Gluten Free 1:1 flour
• Baking powder 
• Cinnamon: I like to use OliveNation Cinnamon. Use code NK15 for 15% off your order.  
• Vanilla extract: always use a quality vanilla extract like Singing Dog Vanilla.
• Salt 
• Vanilla frosting mix

Instructions

• Preheat oven to 375 °F. Line 2 baking sheets with parchment paper. 
• In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon. 
• In a large bowl, mix together the butter and both sugars for one minute.
• Then, add in the vanilla extract and egg, mixing until just combined. 
• Slowly add in the dry ingredients. Mix until just combined. 
• Using a 2 tablespoon cookie scoop, place the dough into the baking sheets. With a small spoon, sprinkle each ball of dough with the cinnamon sugar mixture. Bake for 12-15 minutes until the edges are lightly brown. Let cookies cool for 2-3 minutes then transfer to a baking rack for an additional 15 minutes. Once cookies have cooled completely, add frosting. 
• Frosting: makes enough for 2 batches of cookies. If only making 1 batch cut the frosting in half. In an electric mixer using the paddle attachment, beat cream cheese and butter until creamy about 2 minutes. Then add all remaining ingredients and mix on low until slightly combined then on high for about 2 minutes.

Top tips

• Allow the cookies to cool completely before adding the frosting. 
• Always measure your gluten-free flour. This recipe calls for 300 grams of Bob's Red Mill gluten-free 1:1 flour. 

Gluten-Free Protein Snickerdoodle Cookies FAQ

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📖 Recipe

Gluten Free Snickerdoodle Cookies

1x2x3x

These gluten-free Snickerdoodle Cookies combine a soft and chewy cinnamon sugar cookie with a creamy cinnamon vanilla cream cheese frosting. Top that with an extra sprinkle of cinnamon and sugar and you are in cookie heaven! 

5 from 63 votes

Nicole Kendrick

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Video

1x2x3x

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 10

Calories 359 kcal

Ingredients

  

1x2x3x

• ▢ 2 cups Gluten Free 1:1 Flour
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon Baking Powder
• ▢ ¾ teaspoon cinnamon
• ▢ 1 stick dairy free butter melted and cooles
• ▢ 1 large egg room temperature
• ▢ 1 ½ teaspoon Vanilla Extract
• ▢ ¼ cup sugar
• ▢ ¾ cup brown sugar

Adittionally (mix them in a bowl)

• ▢ 1 teaspoon cinnamon
• ▢ 2 tablespoon sugar mix

Frosting (Makes enough for 2 batches of cookies. If only making 1 batch cut frosting in half)

• ▢ 1 bag frosting
• ▢ 4 oz cheese softened
• ▢ 1 stick butter or df butter
• ▢ 1 cup Powdered Sugar
• ▢ 1 teaspoon almond milk

Instructions

 

• Preheat oven to 375℉.
• Line 2 baking sheets with parchment paper. 
• In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
•  In a large bowl, mix together the butter and both sugars for one minute.
• Then, add in the vanilla extract and egg, mixing until just combined. Slowly add in the dry ingredients.
• Mix until just combined. 
• Using a 2 tablespoon cookie scoop, place the dough into the baking sheets.
• With a small spoon, sprinkle each ball of dough with the cinnamon sugar mixture.
• Bake for 12-15 minutes until the edges are lightly brown.
• Let cookies cool for 2-3 minutes then transfer to a baking rack for an additional 15 minutes.
• Once cookies have cooled completely, add frosting. 

Frosting

• In an electric mixer using the paddle attachment, beat cream cheese and butter until creamy about 2 minutes.
• Then add all remaining ingredients and mix on low until slightly combined then on high for about 2 minutes.

Notes

Top tips:

• Allow the cookies to cool completely before adding the frosting. 
• Always measure your gluten-free flour. This recipe calls for 300 grams of Bob's Red Mill gluten-free 1:1 flour. 

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

Nutrition

Serving: 1cookieCalories: 359kcalCarbohydrates: 54gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 54mgSodium: 306mgPotassium: 43mgFiber: 3gSugar: 35gVitamin A: 424IUVitamin C: 0.01mgCalcium: 132mgIron: 1mg

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