Gluten-Free Soft & Chewy Snickerdoodles (with vinegar)
Soft, cinnamon-sugar snickerdoodles with a gentle vinegar boost for extra chew.
By Andrew Kittridgebeginner • 24 servings
cookiessnickerdoodlesdessertgluten freevegetarian
20m
Prep Time
20-30m
Chill
10m
Bake Time
Ingredients
- 2 1/4 cups (270g)gluten-free 1:1 baking flour (with xanthan gum)
- 1 1/2 tspbaking powder
- 1/2 tspbaking soda
- 1/2 tspfine salt
- 3/4 cup (170g)unsalted butter, softened
- 3/4 cup (150g)granulated sugar
- 1/2 cup (110g)packed light brown sugar
- 1 largeegg
- 1egg yolk
- 2 tspvanilla extract
- 2 tspvinegar (white or apple cider)
- 1/4 cup (50g)granulated sugar (for coating)
- 1 1/2 tbspground cinnamon (for coating)
Instructions
- 1
Heat oven to 350F (175C). Line baking sheets with parchment.
- 2
Whisk together gluten-free flour, baking powder, baking soda, and salt.
- 3
Cream butter and both sugars for 2-3 minutes until fluffy.
- 4
Beat in the egg and yolk, then add vanilla and vinegar.
- 5
Mix in the dry ingredients just until combined. Do not overmix.
- 6
Chill dough for 20-30 minutes.
- 7
Mix the cinnamon-sugar coating. Scoop 1.5 tablespoons of dough (30-35g), roll into balls, then roll in the coating.
- 8
Bake for 8-10 minutes, until edges are set and centers look slightly underdone.
- 9
Cool for 10 minutes on the sheet, then move to a rack.
Notes
- If your gluten-free flour blend does not include xanthan gum, add 1/2 tsp.
- For max chew, pull early. Overbaking equals dry sadness.
- Store airtight for 3-4 days or freeze up to 2 months.
About Andrew Kittridge
Passionate about gluten-free baking and sourdough techniques.