Gluten Free Snickerdoodle Cookies


2 1/2 cups gluten-free flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup white sugar

3/4 cup butter softened

1 teaspoon vanilla extract

2 eggs

For rolling the dough prior to baking:

1 teaspoon cinnamon to every 1 tablespoon sugar


  1. Preheat oven to 325 degrees F.
  2. Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a separate bowl using an electric mixer; beat in eggs, one at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Cut dough into desired size cookies (remember they will not spread), roll them in your hands then roll them in cinnamon/sugar mix to coat.
  3. Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.