TL;DR: Gluten free snickerdoodles are soft, cinnamon-sugar cookies with a signature tang from cream of tartar and a crackled top. The fastest route is a gluten free cinnamon sugar cookie mix: cream in butter, add an egg, mix in cream of tartar and baking soda, roll the dough in cinnamon sugar, and bake at 350°F for 9 to 11 minutes. The West Food Brands Banana Cinnamon Sugar Cookie Mix gives you a warm, spiced base with no wheat.
A snickerdoodle is more than a cinnamon sugar cookie. The tang from cream of tartar and the crackle on top are what make it a snickerdoodle, and both are easy to get gluten free. Here is the method, what cream of tartar does, how to get that crackled top, vegan swaps, and how to keep the cookies soft and chewy.
How do you make gluten free snickerdoodles from a mix?
You cream butter into the dry mix, add an egg, stir in cream of tartar and baking soda, roll the dough in cinnamon sugar, and bake at 350°F for 9 to 11 minutes. A cinnamon sugar cookie mix already carries the gluten free flour blend, the binder, and cinnamon, so you only add the two ingredients that make a snickerdoodle a snickerdoodle.
A typical pouch of our cinnamon sugar cookie mix, made into snickerdoodles, calls for:
· 1/2 cup softened butter, or vegan butter or coconut oil
· 1 large egg, or 1 flax egg for a vegan batch
· 1 teaspoon cream of tartar
· 1/2 teaspoon baking soda
For the cinnamon sugar coating, stir together:
· 3 tablespoons sugar
· 1 teaspoon ground cinnamon
1. Preheat the oven to 350°F and line a baking sheet with parchment.
2. Beat the softened butter until smooth, then mix in the egg.
3. Add the cookie mix, cream of tartar, and baking soda, and stir until a soft dough forms. Stop as soon as it comes together.
4. Scoop tablespoon-sized balls and double-coat each one in the cinnamon sugar for a thicker crackle.
5. Place the balls 2 inches apart and bake for 9 to 11 minutes, until the tops have cracked and the edges are just set. Cool on the sheet for 5 minutes.
One pouch makes about 18 to 24 snickerdoodles. Always check the back of your pouch, since exact amounts can vary by mix.
What does cream of tartar do in snickerdoodles?
Cream of tartar gives snickerdoodles their signature tang and helps create the crackled top. It is an acid, so it reacts with the baking soda to produce lift, then the cookie settles as it cools, which forms the crackle. It also keeps the sugar from crystallizing, so the cookies stay soft and chewy. Without cream of tartar you have a plain cinnamon sugar cookie, which is tasty but not a true snickerdoodle.
What is the difference between snickerdoodles and cinnamon sugar cookies?
The difference is cream of tartar. Both cookies are rolled in cinnamon sugar, but a snickerdoodle adds cream of tartar for tang and a crackled top, while a cinnamon sugar cookie skips it for a simpler, sweeter cookie. Here is a quick comparison:
|
Feature |
Snickerdoodle |
Cinnamon sugar cookie |
|
Cream of tartar |
Yes |
No |
|
Flavor |
Sweet with a slight tang |
Sweet and simple |
|
Top |
Crackled |
Smooth to lightly cracked |
|
Coating |
Cinnamon sugar |
Cinnamon sugar |
If you do not have cream of tartar, you can still make a great cinnamon sugar cookie from the same mix.
How do you get a crackled top on gluten free snickerdoodles?
Three things create the crackle. The cream of tartar and baking soda give the rise, and the cinnamon sugar coating cracks as the cookie spreads and settles. To get the best crackle, double-coat the dough balls in cinnamon sugar, do not flatten them, and bake at a steady 350°F. Pulling the cookies while the centers still look soft locks in the crackle before the tops set too hard.
How do you make vegan gluten free snickerdoodles?
You swap two ingredients. Use vegan butter or coconut oil in place of dairy butter, and use 1 flax egg in place of the egg by stirring 1 tablespoon of ground flaxseed into 2.5 tablespoons of water and letting it sit for 5 minutes. Keep the cream of tartar and baking soda, since those are what make the snickerdoodle. Chill the dough for 20 minutes if it feels soft, then coat and bake as usual.
Why are my snickerdoodles flat, cakey, or not cracking?
A few common issues come up, and each has a simple fix:
· Flat snickerdoodles usually mean the butter was too warm. Use room-temperature butter and chill the dough 20 minutes.
· Cakey snickerdoodles usually mean too much leavening or flour. Measure the cream of tartar and baking soda carefully.
· No crackle usually means the tops were not coated enough. Double-coat the dough balls in cinnamon sugar.
Snickerdoodles firm up as they cool, so pull them while the centers still look soft.
Are gluten free snickerdoodles safe for celiac disease?
They are when the mix is certified gluten free and you avoid cross contamination. Certified means the product is tested to contain less than 20 parts per million of gluten, the threshold the U.S. Food and Drug Administration sets for that label. Cream of tartar and pure cinnamon are both naturally gluten free. Our cookie mixes are certified gluten free, non GMO, and made with no preservatives or artificial sweeteners. For the full ingredient list, see what is in our mixes.
Frequently asked questions about gluten free snickerdoodles
Can you make snickerdoodles without cream of tartar?
You can, but they become cinnamon sugar cookies rather than true snickerdoodles. Cream of tartar is what gives the tang and crackle. In a pinch, substitute 2 teaspoons of lemon juice for 1 teaspoon of cream of tartar.
Is cream of tartar gluten free?
Yes. Cream of tartar is a single ingredient, potassium bitartrate, and is naturally gluten free.
Why are snickerdoodles tangy?
The tang comes from cream of tartar, which is acidic. That mild sourness is the flavor that sets snickerdoodles apart from other cinnamon cookies.
Can I make these dairy free?
Yes. Use vegan butter or coconut oil in place of dairy butter. The cinnamon sugar coating is already dairy free.
How long do gluten free snickerdoodles last?
Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. A slice of bread in the container keeps them soft.
How many snickerdoodles does one mix make?
One pouch makes about 18 to 24 cookies, depending on size.
Key takeaways
· Gluten free snickerdoodles are cinnamon sugar cookies plus cream of tartar, which adds tang and a crackled top.
· Start from a cinnamon sugar cookie mix, then add cream of tartar and baking soda.
· Double-coat the dough in cinnamon sugar and bake at 350°F for 9 to 11 minutes for the best crackle.
· Make them vegan with vegan butter or coconut oil and a flax egg, keeping the cream of tartar.
· Choose certified gluten free for celiac disease, and bake at home to avoid cross contamination.
Ready to bake a batch? Try the Banana Cinnamon Sugar Cookie Mix or the Apple Cinnamon Sugar Cookie Mix, or see our simpler gluten free cinnamon sugar cookies recipe.
Trusted sources
· U.S. Food and Drug Administration: Gluten-Free Labeling of Foods
· Celiac Disease Foundation: Sources of Gluten
· National Institute of Diabetes and Digestive and Kidney Diseases: Celiac Disease
Harvard T.H. Chan School of Public Health: Celiac Disease and the Gluten Free Diet
