Gluten-Free Snickerdoodle Cookies

Snickerdoodle Cookies

Especially in the South!

Butter is a better substitute since it has 0.5 grams of trans fat per Tablespoon, making it 80% fat compared to Crisco’s 1.7 grams of Trans fat per Tablespoon and 100% fat.

Butter is made with simple ingredients of milk proteins, water, and salt. While Crisco is made from partially hydrogenated vegetable oil.

These days, I don’t buy or use margarine. Butter, coconut oil, EVOO, avocado oil, or walnut oil are the only fats I cook and bake with now.

I do have Crisco in my cupboards, but I use it sparingly. Most often, I use it for greasing my cast iron skillets.

I also substituted Bob’s Red Mill gluten-free all-purpose flour for regular AP flour.

You still get a delicious, buttery Snickerdoodle Cookie that everyone can enjoy, especially those gluten-free folks.

And no one will be able to tell the difference!

Although they’re often enjoyed throughout the year, Snickerdoodle Cookies are a traditional Christmas Cookie. Lightly sweetened with cinnamon and sugar, it’s easy to see why they’re always a family favorite. 


  • 1 cup unsalted butter
  • 1 and 1/2 cups granulated sugar
  • 2 large eggs
  • 2 and 3/4 cups Bob’s Red Mill Gluten-free AP Flour
  • 2 teaspoons cream of Tartar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 3 Tablespoons granulated sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 350F degrees.
  2. Line cookie sheets with parchment paper. Set aside.
  3. In a medium mixing bowl, add GF flour, cream of tartar, baking soda, cinnamon, and sea salt. Gently mix together with a fork or whisk until blended. Set aside.
  4. In a small bowl, add 3 Tablespoons sugar and 1 teaspoon cinnamon.
  5. Mix together with a fork. Set aside.
  1. To Make Cookie Dough:
  2. In a large mixing bowl, cream together butter and sugar.
  3. Mix in eggs.
  4. Gradually add in flour mixture until all ingredients are combined.
  5. Spoon about 1 to 1 1/2 Tablespoon sized pieces of cookie dough and roll into a small ball using your hands.
  6. Roll each ball in the cinnamon sugar before placing on prepared cookie sheet, placing each about 2″ apart.
  7. Gently press balls flat with your fingers, while maintaining a round shape. Shapes should be about 1/4″ to 1/2″ thick.
  8. Place in preheated oven for 10 to 12 minutes. 
  9. Remove from oven and let cool for 5 minutes before transferring cookies to a wire rack.
  10. Cool completely before storing in an airtight container.
  11. Can be stored for up to 1 week, if they last that long!

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