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. 

FAQ