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 will love this recipe
These snickerdoodle cookies are not to just be enjoyed during the holidays like Christmas, but are perfect when served as a dessert year round! They are the ultimate comfort food when you are looking for something sweet. Additionally, since the dough doesn’t require any chilling time, these cookies only take about 30 minutes from start to finish! More time will be needed to frost them, but feel free to enjoy these cookies without frosting as well!
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
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
Can I freeze these gluten-free Snickerdoodle Cookies?
Yes, you can freeze these Snickerdoodle cookies. Store them in an airtight container and let them come to room temperature before serving.
Can I make these Snickerdoodle cookies with regular flour?
Absolutely, this recipe will work with regular flour.
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📖 Recipe
Gluten Free Snickerdoodle Cookies
Ingredients
- 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
- 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.
Anonymous says
I can’t believe how delicious these gluten-free cookies are! The cinnamon vanilla cream cheese frosting takes them to the next level.
Juyali says
Delicious and easy. Loved the texture and flavors. I'll be making these again! 😊
Anonymous says
Gluten free protein snickerdoodle is really delicious, I have tried . It is going to be in my kitchen for long time.
Anonymous says
These were so delicious --- and gluten free! my GF are so thankful!