Brimly's Gluten-Free Snickerdoodles
BY Brimly.September 6, 2025
Photo By Editors @ the Brimly Test Kitchen
NOVICE CookPREP: 20 minGluten-freesweet Treat Now, Why This Recipe and What Makes It Special?
These Snickerdoodles prove gluten-free and gum-free doesn’t have to mean dry or weirdly textured. The dough might start off a little on the sticky side, but once you give it that short fridge rest, it transforms into something you can actually work with—without turning it into a rock. I love that these cookies bake up soft in the middle with just enough spread to look like a proper cookie, not a little cake. And because we’re rolling them in cinnamon sugar and even sprinkling a little extra after they bake, you get that warm, spiced sweetness in every single bite.
Lessons Learned
First, sticky dough isn’t a problem—it’s just a sign you need a short chill. The 15–20 minute fridge rest was perfect. Try not to go longer than that, you risk losing the beautiful spread. Also, oiling your hands and scoop makes portioning a whole lot easier, especially with this dough. I learned quickly that pressing the dough balls down slightly before baking helps keep the shape nice and even, so you don’t end up with tall domes that sink. And I realized my oven really does need to be fully preheated for these.
How to Make It Your Own
If you want a little twist, swap half the cinnamon in the coating for cardamom. You could also add a teaspoon of orange zest to the dough for a bright feel. If you’re in the mood for something a little richer, sprinkle the tops with cinnamon sugar and a light dusting of turbinado sugar for extra crunch.
Pro Tip:
Don’t skip the cinnamon-sugar sprinkle right after baking. That little hit of extra spice and sweetness clings to the warm cookie and makes it taste—and look—so much better.
Summary Notes:
These gluten-free snickerdoodles are easy to make and even easier to eat. The short fridge rest is the real secret to getting a dough that’s easy to handle without losing that perfect spread. And while they might be a little sticky to start with, you can fix that with a little oil on your hands. Bake them until the edges are just set for the best texture, and enjoy them fresh while the centers are still soft.
Tried it? Let us know how it went in the comments below.
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Essentials you’ll need:
view:
LISTENIngredients
Cookie Dough:
1½ cups gluten-free all-purpose flour, no gums
½ cup almond flour, lightly packed
½ tsp baking soda
½ tsp cream of tartar
¼ tsp fine sea salt
½ cup + 1 Tbsp unsalted butter, softened
½ cup granulated sugar
¼ cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 tsp milk
Cinnamon Sugar Coating:
3 Tbsp granulated sugar
1½ tsp ground cinnamon
Recipe Steps
Step 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
In a small bowl, combine granulated sugar and ground cinnamon for the coating, set aside.
Step 3
In a medium bowl, whisk together gluten-free flour, almond flour, baking soda, cream of tartar, salt, and half of the brown sugar.
Step 4
In a large bowl, beat the softened butter, granulated sugar, and the remaining half of the brown sugar until light and fluffy.
Step 5
Beat in the egg and vanilla extract, then add the milk and mix until fully combined.
Step 6
Stir in the dry mixture until just combined. The dough will be slightly sticky.
Step 7
Cover and chill in the refrigerator for 15–20 minutes
Note: Do not over-chill.
Step 8
Lightly oil your hands with a neutral oil, such as corn oil, to prevent sticking. Use a tablespoon or food scale to portion into 24 equal dough balls. Roll each in the cinnamon sugar coating, place 3 inches apart on the prepared tray, and press down slightly.
Step 9
Bake for 11 minutes. Residual heat will continue to brown the cookies after they are removed from the oven.
Step 10
While still warm, sprinkle each cookie with a generous pinch of cinnamon sugar. Cool on the pan for 5 minutes before transferring to a rack.
Storage:
Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
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