Rippled, Chewy Gluten-Free Snickerdoodles

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I felt the same way about snickerdoodles as I did about scones; that they were just “meh” (usually too cakey, puffy, and bland).

Until I had one so good it knocked my socks off, because when they’re good, they’re SO GOOD.

Making the Best Gluten-Free Snickerdoodles:

So that’s what you have here; the most heavenly gluten-free snickerdoodles with the chewiest center that melts-in-your-mouth and buttery, rippled edges. This amazing texture comes from using Sarah Kieffer’s pan-banging cookie technique, which I also use in my gluten-free ginger molasses cookies and gluten-free pan-banging chocolate chip cookies!

These snickerdoodle cookies are warm and flavorful, with extra vanilla and a roll in cinnamon, as well as a slight tang from cream of tartar that is classic in snickerdoodles. A small amount (2 ounces) of good quality, chopped white chocolate from a bar (not chips) adds richness, too. I’ve added them to my list of favorite gluten-free Christmas cookie recipes, but they’re great any time of year!

This recipe is adapted from Sarah Kieffer’s Pan-Banging Snickerdoodles in her 100 Cookies cookbook; I started there and landed here. Because gluten-free flours do not absorb fat as well, less butter is used; the same amount caused too much spread and greasiness because the butter was not absorbed. There’s a touch less sugar because of that, too.

To get the right amount of spread, I increased the temperature that they’re baked to 375 degrees F. At 350 degrees, they spread too much. I decreased the baking soda by a 1/4 teaspoon and swapped it with baking powder, which gives the cookies slightly more structure. There’s also more vanilla and the addition of chopped white chocolate to bring the extra flavor that I want in a snickerdoodle.

I found that rolling them in cinnamon sugar made them a little sweeter than I like, so they are rolled in just plain cinnamon. I like the look this gives the cookies, too!

Ingredients for The Best Gluten-Free Snickerdoodle Cookies:

• Bob’s Red Mill Gluten-Free 1-1 All Purpose Flour (in the blue bag)
• Granulated Sugar
• Butter
• Egg
• Baking Soda and Powder
• Cream of Tartar
• Cinnamon
• Chopped White Chocolate (from a bar, optional but so good!)

Using the Pan-Banging Cookie Technique

Sarah Kieffer is known for being an exceptional baker, introducing us to incredible recipes and ways of baking, including her viral pan-banging cookie technique. This recipe uses that technique, which simply means that about 8 minutes into baking, you lift the corner of the cookie sheet up about 4 inches and drop it onto the rack, making wrinkly, rippled edges on the cookies as the puffiness from the leavener is disrupted. You do this 2 more times, which results in crisp, buttery, rippled edges and chewy, gooey centers. It’s what makes these gluten-free pan-banging chocolate chip cookies and big, chewy gluten-free ginger molasses cookies so good, too!

Importance of using weight (grams) for gluten-free baking:

Measuring your ingredients by using an inexpensive digital scale instead of using cups to measure is the most accurate way to bake. The reason being that not all ingredients weigh the same amount. A scale ensures you have the same results as the recipe developer intended.

And because gluten free flours are particularly fine and powdery, measuring a cup of a gluten free flour by volume can vary WIDELY. Precise measurements are incredibly valuable when baking, which comes down to a lot of science and chemical reactions.

Best Way to Store Gluten-Free Cookies

These Gluten-Free Snickerdoodles store incredibly well compared to other classic cookies. They hold their chewiness and, the vanilla flavor actually deepens the day after they’re made. Store in an airtight container on the counter for up to 4 days. Or you can freeze the finished cookies. Bake the entire batch, let them fully cool, and freeze in a freezer bag for 3 weeks.

More Gluten-Free Cookie Recipes:

• Chewy Gluten-Free Andes Mint Cookies
• Gluten-Free Red Velvet Crinkle Cookies
• Favorite Gluten-Free Chocolate Cookies

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Rippled, Chewy Gluten-Free Snickerdoodles

These delicious gluten-free snickerdoodles have the chewiest center and buttery, rippled edges. Extra vanilla, a touch of cream of tartar, and a roll in cinnamon gives them incredible flavor to match the melt-in-your mouth texture. These cookies are anything but boring!

5 from 3 votes

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Prep Time :10 minutes minutes

Cook Time :12 minutes minutes

Chilling Time :1 hour hour

Yield: 14 cookies

Author: Amanda Paa

SCALE:

1x2x3x

Ingredients

• 280 grams Bob’s Red Mill Gluten-Free 1-1 All Purpose Flour in the blue bag
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon fine salt + extra pinch
• 14 tablespoons unsalted butter, room temperature
• 280 grams granulated sugar
• 1 egg, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 2 ounces good quality white chocolate, finely chopped (from a bar, not chips*)
• ground cinnamon for rolling

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Equipment

• Half Sheet Pan

Instructions 

• Cream butter for 1 minute, then add sugar; cream for at least 2 more more minutes, until light in color and fluffy. Scrape down sides during mixing as needed.
• Add egg and vanilla, and mix for 30 seconds to combine, scraping down sides.
• In a bowl, combine gluten-free flour, baking powder, baking soda, cream of tartar, salt. Whisk to combine.
• Add dry mixture in two increments to the wet ingredients, with stand mixer on speed 2, low. Turn up to speed 3 for 30 to 45 seconds to fully combine, so no flour streaks are left. Stir in white chocolate. Refrigerate dough for 1 hour (or overnight) to allow dough to rest and absorb liquids.
• When ready to bake, preheat oven to 375 degrees F. Scoop dough into dough balls about 2 tablespoons big; they should be 60 grams each. Roll in cinnamon. Place 5 dough balls on a parchment lined baking sheet with lots of room in between.
• Bake for 9 minutes, then use pan-banging technique; lift one corner of the cookie sheet and let drop onto rack. Then do the same thing to one other corner. Let cookies bake for another 1 1/2 to 2 minutes (you'll see their centers will puff up), repeat the banging. Let cookies bake for another 1 minute, repeat the banging. They'll bake a total of 12 to 13 minutes; you want them to be set in the middle but slightly underbaked when you pull them out of oven to ensure chewiness. Remove cookies from oven and let cool for 6-7 minutes before transferring to wire rack to finish cooling.

Notes

* Adapted from Sarah Kieffer’s Pan-banging Snickerdoodles recipe in her 100 Cookies cookbook.