Hump Day Snickerdoodle Cookies {gf}

Can’t let a Hump Day go by without baking and eating a whole plate of homemade gluten free snickerdoodle cookies! The trick to these is under-baking them!


½ Cup (1 Stick) Unsalted Butter, room temperature

½ Cup Sugar

⅓ Cup Brown Sugar

1 Egg

1½ tsp Vanilla Extract

1½ Cups Gluten Free AP Flour

½ tsp Baking Soda

¼ tsp Sea Salt

¼ tsp Cream of Tartar

For Rolling:

¼ Cup Sugar

2 tsp Cinnamon


  1. Preheat Oven to 350ºF and line pan with parchment paper.
  2. Sift together the flour, baking soda, cream of tartar, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy.
  4. Add the egg and vanilla to the butter mixture, mixing until combined.
  5. Add the flour mixture in 2 rounds, mixing until combined.
  6. Roll balls of dough in cinnamon sugar mixture, then set on the prepared baking sheet to bake.
  7. Bake for 10 minutes or until set at the top and light golden brown.

One Comment Add yours

  1. Stefani says:

    They were delicious, and I could not tell at all they were gluten free.


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