Simple Gluten-Free Snickerdoodle Cookies

These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating.



Step: 1

Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.

Step: 2

Combine flour, baking powder, salt, and baking soda in a bowl.

Step: 3

Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.

Step: 4

Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.

Step: 5

Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.


Per Serving: 95 calories; protein 1.1g; carbohydrates 14.1g; fat 4.3g; cholesterol 17.9mg; sodium 87.8mg.

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