Recipes and Cooking Gluten-Free Snickerdoodles Be the first to rate & review! Your favorite cinnamon-sugar cookies are now allergy-friendly! Use our gluten-free flour mix recipe to make a batch (or two) of these chewy delights. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 30, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Chill Time: 1 hrs Bake Time: 10 mins Total Time: 35 mins Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened 1 ½ cup sugar 1 teaspoon baking soda 1 teaspoon cream of tartar ¼ teaspoon salt 2 eggs 1 teaspoon gluten-free vanilla 3 cup Gluten-Free Flour Mix* ¼ cup sugar 2 teaspoon ground cinnamon Gluten Free Flour Mix 3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum Directions In a large bowl beat butter with a mixer on medium 30 seconds. Add the 1 1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl as needed. Beat in eggs and vanilla. Beat in Gluten-Free Flour Mix. Cover and chill 1 hour or until dough is easy to handle. Preheat oven to 375°F. Combine the 1/4 cup sugar and cinnamon. Shape dough into 1 1/4-inch balls. Roll balls in cinnamon-sugar to coat. Place 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until bottoms are light brown. Remove; cool on a wire rack. Gluten Free Flour Mix In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months. Tip Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes. Rate it Print Nutrition Facts (per serving) 102 Calories 4g Fat 16g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 102 % Daily Value * Total Fat 4g 5% Saturated Fat 3g 15% Cholesterol 18mg 6% Sodium 75mg 3% Total Carbohydrate 16g 6% Total Sugars 7g Protein 1g Vitamin C 0mg 0% Calcium 4mg 0% Iron 0.1mg 1% Potassium 24mg 1% Folate, total 1.7mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.