The Best Soft and Chewy Snickerdoodle Cookies
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This is the only recipe you need for the Best Soft and Chewy Snickerdoodle Cookies to bake all year long!
What's better than a perfectly soft and chewy snickerdoodle cookie that just melts in your mouth? Well, look no further because those beloved cookies have gotten an entire grain-free makeover for you to keep on enjoying them all year long!
What's the difference between a sugar cookie and a snickerdoodle cookie?
While they are close, there are a few differences that make this classic cookie in a league of their own and worthy of a place in your baking schedule this holiday season.
The biggest difference between sugar cookies and snickerdoodle cookies is the addition of Cream of Tartar. Why is it there? This simple little ingredient actually helps with the texture by preventing the cookies from forming sugar crystals; it allows the cookies to maintain a softer, more pillowy texture.
The other difference, the cinnamon and sugar that snickerdoodles are rolled into before baking.
Don't worry if you don't remember these if someone asks, they are just plain delicious, and that's what matters, trust me no one will want to stop eating these.
Why are these the best?
- Gluten-Free
- Grain-free
- Nut-free
- They have a chewy outer shell with a soft and fluffy inside.
- Perfect for the holidays and all year long!
Ingredients You'll Need
- Cassava Flour
- Tapioca Starch
- Sugar
- Baking Soda
- Cream of Tartar
- Guar Gum
- Cream Cheese
- Butter
- Egg
- Vanilla
- Cinnamon
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It's Baking Time!
- Cream the butter, cream cheese, and sugar together.
- Add the egg and vanilla.
- Mix in the dry ingredients until the dough comes together.
- Allow the dough to chill for about 15 minutes.
- Scoop the dough into small bowls and roll into a cinnamon and sugar mixture.
- Place on a parchment-lined baking sheet and bake the cookies for about 12-14 minutes or until the edges are slightly golden in color.
- Allow them to cool for at least ten minutes before removing them from the pan.
Tips and Tricks
- Measure the flour with a kitchen scale to get the most consistent results. Cassava flour, in particular, can settle a lot.
- Make a tester cookie. Depending on how you measure, your flour might not measure right. When I don’t want to pull out my kitchen scale, I will bake off one cookie to see how it reacts. If it spreads more than I want it to, I’ll add a tablespoon more flour to get a slightly thicker cookie.
- Add more or less cinnamon to the roll the cookies into depending on your liking. You can even add ½ TSP to the batter for an extra cinnamon kick.
- If your snickerdoodle cookies are flatter, chill the dough longer.
Allergy Notes
I have made these egg-free using a flax egg, and they still work.
I have not tried this dairy-free since they have cream cheese in them. You could try, but the cream cheese helps with the soft texture in the final cookie and that extra flavor.
Can you freeze these cookies?
Yes, you can freeze these snickerdoodle cookies. I like to freeze the dough into balls without the cinnamon and sugar coating. When you are ready to bake the snickerdoodle cookies just remove the balls of dough from the freezer and then roll into cinnamon and sugar before baking.
How to Store Snickerdoodles
Snickerdoodle cookies will stay good for up to one week when stored in an airtight container at room temperature. You can freeze baked snickerdoodles for up to three months.
More Sweet Treats to Love
The Best Soft and Chewy Snickerdoodle Cookies
Ingredients
- 1 ¼ C Cassava Flour 175 g
- ⅓ C Tapioca Starch
- 1 ½ C Sugar
- ½ TSP Baking Soda
- 1 TSP Cream of Tartar
- 1 TSP Guar Gum
- 1 TSP Salt
- 4 OZ Cream Cheese
- ½ C Butter Soft
- 1 Large Egg
- 1 TSP Vanilla
- 1 TBS Cinnanon
- ½ C Sugar for rolling
Instructions
- Cream the butter, cream cheese, and sugar together.
- Add the egg and vanilla.
- Mix in the dry ingredients until the dough comes together.
- Allow the dough to chill for about 15 minutes. Preheat the oven to 325 degrees.
- Scoop the dough into small bowls and roll into additional sugar.
- Place on a parchment-lined baking sheet and bake the cookies for about 12-14 minutes or until the edges are slightly golden in color
- Allow them to cool for at least ten minutes before removing them from the pan.
Notes
- Measure the flour with a kitchen scale to get the most consistent results. Cassava flour, in particular, can settle a lot.
- Make a tester cookie. Depending on how you measure, your flour might not measure right. When I don’t want to pull out my kitchen scale, I will bake off one cookie to see how it reacts. If it spreads more than I want it to, I’ll add a tablespoon more flour to get a slightly thicker cookie.
- Add more or less cinnamon to the roll the cookies into depending on your liking. You can even add ½ TSP to the batter for an extra cinnamon kick.
- If your snickerdoodle cookies are flatter, chill the dough longer.
Let me know what you think or if you have any questions.