Gluten-Free Snickerdoodles

Gluten-Free Snickerdoodles
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Light and crisp with that unmistakable cinnamon sugar sprinkle. Here is a Old Fashioned Snickerdoodle that no one will believe is Gluten-Free
  • ½ cup butter
  • ½ cup Crisco (or any all vegetable shortening)
  • 1½ cup pure cane sugar
  • 2 eggs (beaten)
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • ¼ tsp salt
  • 2¾ cups Gluten-Free Prairie flour blend
  • Cinnamon and Sugar mixture for sprinkle
  1. Preheat oven to 350 degrees.
  2. Cream butter and shortening until fluffy. Add eggs, cream of tartar, baking soda and salt.Beat together until thoroughly blended. Add GFP Flour Blend and mix well. Form into walnut sized balls, roll in cinnamon sugar mixture. Bake at 350 for about 15 min. Until the edges start to brown.
I have loved Snickerdoodles for as long as I can remember. Re-creating the light, crisp – but not crumbly – cookie from my childhood has been a real challenge…until now. Thanks to our GFP Team Member, Jane for trying her conventional recipe with our All Purpose Flour Blend. Now you can try it too.

Perfect for a classroom party, delicious with coffee or tea. Or just a tasty treat at at the end of a long day.


Thanks for stopping by today.

Deb on combine



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