Gluten-free diets are a necessity for people who have Celiac’s Disease, a condition that causes an immune reaction in the small intestine from eating gluten. This reaction causes damage to the small intestines that can lead to pain and other symptoms. Going gluten-free also is a choice for people who experience other reactions to eating gluten products that are not related to Celiac’s, or have been instructed to do so on the advice of their nutritionists or doctors.

It used to be that gluten-free cooking, especially baking, was extremely limited and the results may have not tasted much like gluten-containing counterparts. However, thanks to recipe experimentation and new flour blends on the market, baking gluten-free breakfast items, breads and desserts is much easier and tastier — as is the case with “Gluten-Free Buttery Snickerdoodles,” courtesy of King Arthur Baking Company. These flavor-packed cinnamon cookies are sure to wow friends and family at gatherings, like spring picnics or Memorial Day Celebrations, even if they don’t need to follow gluten-free living.

Gluten-Free Buttery Snickerdoodles

Yields 3½ dozen 2½-inch cookies


  • 8 tablespoons unsalted butter, at room temperature*
  • 3⁄4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1⁄2 teaspoon salt*
  • 1 teaspoon baking powder
  • 1⅓ cups Gluten-Free Measure for Measure Flour

*If you use salted butter, decrease the salt to 1⁄4 teaspoon


  • 2 tablespoons sugar
  • 1 to 1½ teaspoons cinnamon, to taste

Preheat the oven to 375 F. Lightly grease (or line with parchment) two baking sheets.

To make the cookies: Beat together the butter and sugar until smooth. Add the egg, beating until smooth. Beat in the vanilla, salt, and baking powder. Add the flour, mixing until totally incorporated.

To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.

Drop small (1-inch diameter) balls of dough into the bag; a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon-sugar until they’re completely coated.

Space the cookies at least 11⁄2 apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3⁄8 thick; they’ll be about 11⁄2 in diameter.

Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). Remove them from the oven, and cool them on the pan until they’re firm enough to transfer to a rack to cool completely.

Store any leftover cookies, well wrapped, at room temperature for several days; freeze for longer storage.

Recommended for you

Stacker dove into film history to compile data on 50 films set in ancient times, an era which spans from the beginning of human history to the fall of the Roman Empire in the fifth century. To qualify, the movie had to have at least 1,000 votes on IMDb. Click for more.

(0) comments

Welcome to the discussion.

Please log in, or sign up for a new, free account to read or post comments.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.