Yummy Gluten Free Dairy Free Snickerdoodles

Snickerdoodles! One of the classic cookies that is sure to please. A plate of cookies to conjure up fun summer days out in the backyard. Making Snickerdoodles gluten free and dairy free is simple and easy. With it’s perfect combo of tang and sweet, these are always gobbled up as fast as I can make them. Not sure how to bake gluten free? Our easy guide with cheat sheet will get you started.

Using Earth Balance dairy free butter alternative is an easy way to make these dairy free. If you need these egg free, you can experiement and use the flax gel method or aquafaba method. My thought is that the aquafaba would produce a denser chewier cookie while the flax gel would create a lighter crunchier cookie. If you decide to try these egg free, please comment and let us know how it worked out.

Some prefer their snickerdoodles spread out with a crunchy exterior and soft inside while others prefer puffier chewier Snickerdoodles. They are all good in my book! The key to the softness that you prefer is just how cool your dough is when you spoon the cookies onto the cookie sheet, whether you use parchment paper or not, and how long they are baked.

A chilled dough will spread less during baking as well as using parchment paper. I personally prefer the outer crunch factor in this particular cookie, and use the dough straight from the mixture not chilled and no parchment paper to allow for a little spread. My Earth Balance was from the fridge and not the counter. If you are a fan of crunchy and chewy cookies, you may also like our Golden Gluten-Free Oatmeal Coconut Chews.

Snickerdoodles Ingredients

Recipe Steps

1. Preheat oven to 400 degrees. Cream the lard, Earth Balance, and sugar together.
2. Add eggs, xantham, Cream of Tartar, baking soda, salt and mix throughly. Finish by adding the flours and combine well. Dough should be like fresh play dough and stick together nicely.
3. This is the time to chill your dough for 1/2 hr. if you would like them to stay less spread and chewier but chilling is optional. Spoon dough into balls, roll in equal amount of sugar and cinnamon.
4. Place on cookie sheet making sure to leave space for the dough to spread. Use parchment paper for less spread.
5. Bake for approximately 8 minutes just until set and very slightly golden on the edges. Don’t overcook if you want to preserve some inner chewiness. Allow to cool for a minute on the cookie sheet to set before you transfer to a plate. Easy peasy!
6. Eat and enjoy!

What is Cream of Tartar and why do you need it for these cookies?

Cream of Tartar (potassium hydrogen tartrate) is a leftover over product from fermenting grapes in the wine process. This tangy acidic white powder helps to stablilize baking items that often deflate. Think meringues and ingredients that are whipped and need to stay fluffy. When combined with baking soda, it will act as a leavening agent. Cream of tartar in snickerdoodles helps to keep the sugars from crystallizing and becoming too crunchy and also gives the cookies it’s signature tang. Cream of Tartar is one of the most underused spice in the cabinet simply because we often don’t know what it even does. You can read more on the many great ways to use Cream of Tartar at Allrecipes.

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