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Gluten Free Snickerdoodle Cookie Recipe

Posted Jul 17 2009 10:12pm 1 Comment

When I was a little girl “snickerdoodles” were one of the first cookies I learned how to make. Deliciously simple vanilla cookies with a coating of cinnamon and sugar! I often made snickerdoodles for youth gatherings at church, for my teachers at school, and just for fun.

I’m always looking for ways to make baking gluten free easier and less time consuming. Last week I needed a dessert for a small dinner party and I decided to come up with a recipe for Snickerdoodles using my favorite gluten free master baking mix.

These cookies come together quickly and are a true crowd pleaser! By the end of our gathering last week not one cookie was left! It’s such an easy cookie to make that I’ll be adding them to my list of super easy gluten free desserts! You could add endless additions to these cookies: nuts, chocolate chips, butterscotch chips, peanut butter chips, raisins, you name it!

Healthy? Well, not particularly… but they are really delicious, kid-friendly gluten free cookies!

Perfect for lunch boxes, office gatherings, or just because, these cookies will be sure to please anyone who tries them!

Gluten Free Snickerdoodles
(gluten free, soy free, *casein free)

½ cup Spectrum shortening
3/4 cup sugar
2 eggs
2 ¾ cups Gluten Free Master Baking Mix (or other leavened gluten free baking mix)
1 teaspoon vanilla

Mixture for dipping cookies in:
3 tablespoons sugar
2 teaspoons cinnamon


Preheat oven to 350 degrees. Cream shortening with sugar. Mix in eggs and vanilla. Stir in Gluten Free Master Baking Mix. (You can chill dough to make it easier to work with at this point, but it is not necessary!) Roll dough into 1” balls. In a small bowl mix together cinnamon and sugar. Roll cookie balls in mixture and place 2” apart on a greased baking sheet (or a baking sheet lined with parchment paper or silpat mat). Flatten cookies by using the bottom of a heavy cup or glass that has been covered in the cinnamon/sugar mixture. (Cookies will not spread while baking, so it’s important to flatten them with the bottom of a glass or with a fork!) Bake for 8-10 minutes in 350 degree oven until cookies are golden brown on the edges. Let cool on cookie sheets for several minutes before moving to cooling rack. Store in an airtight container on the counter.

Makes 2 dozen cookies.

(Printer-friendly recipe.)

Carrie's Notes:

The cookies are casein free if you do not use powdered milk in the Gluten Free Master Baking Mix. To make a casein free version, simply use additional tapioca starch in place of the powdered milk in the recipe.
Please visit for more great gluten free recipes. **DO NOT COPY or use pictures and/or materials from this blogfeed without prior permission from Carrie @ Ginger Lemon Girl, you can email her at
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Can I use butter instead of shortening for this recipe?
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