Soft, crackled, cinnamon-topped snickerdoodles. That’s what this recipe delivers, even without a trace of gluten. These gluten free Christmas cookies don’t fall apart, don’t dry out, and don’t taste like a compromise. They’re chewy in the center, golden at the edges, and lightly coated in cinnamon sugar that sparkles just enough to feel like holiday bakingwithout needing to fuss.
You’ll learn how to mix, shape, and bake snickerdoodles that fit seamlessly into any Christmas cookie recipes list—gluten free or not. And more importantly, you’ll leave with a method you can repeat every December without second-guessing your flour blend. These cookies hold their own on a party tray, but also come together on a quiet weekday with a warm oven and a clean counter.
I’ve brought these to swaps. No one ever asked if they were gluten free. That’s a small but sweet victory in my book.
About These Gluten Free Snickerdoodles
The dough holds its shape. It bakes evenly. And it does so without any need for chilling—though I’ll talk more about that in a moment. These cookies stay soft in the middle thanks to the egg-butter balance and slightly shorter bake. The cinnamon sugar coating adds more than sparkle. It gives that light crusted edge snickerdoodles are known for.
I keep this recipe in my “guaranteed to work” pile. It uses basic ingredients, no obscure starches or gums beyond what’s already in the flour blend. That’s important. When you’re deep in gluten free holiday treats, simplicity saves more than time. It saves your patience.
If you’re building a holiday platter, these sit nicely next to Melting Snowman Cookies thanks to their cozy cinnamon finish.
Ingredient Notes From My Kitchen Notebook
Start with a gluten-free all-purpose flour blend that includes xanthan gum. This avoids the crumbly texture that shows up in some cookie experiments. If your blend doesn’t include it, you’ll want to stir in about three-quarters of a teaspoon. That small amount makes a big difference in structure.
Cream of tartar gives the signature tang and chew. This isn’t a flavor-forward ingredient, but the texture you get from it matters. Skip it, and the cookies don’t quite pull apart the same way.
Butter should be soft but not melting. I usually take mine out an hour ahead, give or take, depending on the kitchen temperature. That soft butter makes creaming with sugar more effective and helps trap the air that lifts these cookies gently in the oven.
Vanilla adds warmth. It’s subtle here, but necessary. Without it, the cookie tastes flat.
You can skip the colored sugar if you like. But I like that little pop of red and green on a tray of Christmas cookies.
One Useful Comparison for Better Results
I’ve tested these with both chilled and unchilled dough. Here’s what I found:
Unchilled dough spreads more. It bakes a bit thinner, softer in the center, and gets a more dramatic crackled top.
Chilled dough holds shape better, especially if you’re after a round, defined cookie. It also gives the cinnamon sugar coating more grip.
When I’m in a rush, I bake straight from the bowl. But if I’m gifting or stacking them for cookie tins, I chill the dough for 30 minutes. That small pause pays off in cleaner results. Both options work. It depends on your priority—speed or structure.
Baking Gluten Free Cookies with Confidence
Preheating matters here. These cookies go straight from shaping to oven, and a consistent hot temperature gives the best edges. If the oven isn’t ready, the butter warms up too much waiting, and you’ll lose height.
Use a parchment-lined tray or a silicone mat. This helps prevent sticking and also makes cleanup smoother. Especially useful if you’re baking back-to-back batches for holiday swaps.
Place cookies at least two inches apart. They spread slightly, more so if unchilled, and crowding the pan affects shape and air circulation.
Bake just until the edges set and the tops show light cracks. If they look done all over, they’ve gone a minute too far. I lean toward eleven minutes in my oven, then leave them on the tray for five minutes before moving to a rack.
How I Serve and Store These Cookies
I serve these as part of a mixed cookie board alongside options like Christmas Tree Cake Dip or Christmas Tree Cake Pops. The mix of soft, chewy, and creamy keeps guests coming back for seconds.
They also hold up well in tins and gift boxes. Let them cool fully before packing. I layer with parchment between stacks to keep the sugar coating intact. Stored in an airtight container at room temperature, they stay soft for four days. After that, I recommend freezing.
Freezing works beautifully here. Place baked cookies in a single layer on a sheet tray, freeze until solid, then transfer to a bag or container. To thaw, let sit at room temperature uncovered for about twenty minutes. The texture stays nearly identical to fresh.
Why These Gluten Free Snickerdoodles Belong on Your Tray
There’s no guesswork here. These bake as expected, hold up without gluten, and bring that classic cinnamon sugar snap people expect from a snickerdoodle. They don’t pretend to be “almost like” the original. They are what they are—delicious, warm, chewy cookies.
I’ve made dozens of batches across many Decembers. The ingredients stay the same, but the hands that roll them change. Some years it’s just me at the counter. Other years, I have help rolling, dipping, decorating. That’s part of their charm. They invite participation without complication.
If you’re assembling a tray of gluten free Christmas desserts, this is one to count on.
Save This Recipe and Share How Yours Turned Out
Pin this recipe now so you can find it when the cinnamon craving hits. You’ll want these on your holiday board, and maybe even on your everyday cookie list.
And if you bake them tell me how it went in the comments. I read every one. Let me know if you chilled your dough, used colored sugar, or made a double batch. Let’s build the kind of cookie exchange that lasts longer than December.
Gluten-Free Snickerdoodle Cookies
Gluten free Christmas snickerdoodles bake up soft and chewy with crackly cinnamon sugar tops that sparkle just enough to feel festive. I use a gluten free flour blend that holds together well without chilling the dough. They’re everything you want from Christmas cookies simple, classic, and cozy but made for gluten free holiday baking. I roll each one in cinnamon sugar and slightly underbake so they stay soft in the center. These gluten free cookies hold their own on any holiday tray and are easy enough to mix up on a weekday. I keep them in my go-to list of gluten free Christmas desserts and bring them to swaps where no one even notices they’re gluten free. Add them to your Christmas cookie recipes now.
Ingredients
- 2 ¾ cups gluten-free all-purpose flour (with xanthan gum included)
- 1 ½ tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp granulated sugar
- 1 ½ tsp ground cinnamon
- Red and green decorating sugar (optional)
Instructions
- PREHEAT & PREP: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- MIX DRY INGREDIENTS: In a medium mixing bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt until well combined. Set aside.
- CREAM BUTTER & SUGAR: In a large bowl or stand mixer, beat the softened butter and 1 ½ cups of granulated sugar on medium speed until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes.
- ADD EGGS & VANILLA: Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Add the vanilla extract and continue mixing until smooth and fully combined.
- COMBINE WET & DRY: Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft, cohesive dough forms. Avoid overmixing.
- CHILL DOUGH (OPTIONAL): For easier handling and more defined cookies, cover and chill the dough in the refrigerator for 30 minutes. This step is optional but recommended.
- MAKE THE CINNAMON SUGAR: In a small bowl, stir together the remaining 3 tablespoons of sugar and 1 ½ teaspoons of ground cinnamon until evenly mixed.
- ROLL & DECORATE: Scoop dough into 1 ½-inch balls using a cookie scoop or spoon. Roll each ball in the cinnamon sugar mixture, then gently press red and green sprinkles onto the tops if using.
- BAKE: Arrange the dough balls 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until the edges are just set and the tops are crackled.
- COOL: Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use a gluten-free flour blend that includes xanthan gum for best texture. If your blend doesn’t contain it, add ¾ tsp xanthan gum to the dry ingredients. Dough can be made ahead and chilled overnight if needed. Adjust baking time slightly for larger or smaller cookies.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 182Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 58mgCarbohydrates 25gFiber 0gSugar 14gProtein 2g
