Gluten-Free Snickerdoodle Cookies with Cream Cheese Frosting

These gluten-free snickerdoodle cookies are the perfect treat for those with dietary restrictions or anyone who loves soft, chewy cookies. Made with gluten-free 1:1 flour and topped with a rich, creamy cream cheese frosting, these cookies offer the perfect balance of sweet cinnamon flavor. Whether you need a festive dessert for the holidays or a simple everyday snack, these cookies are sure to impress. With easy-to-follow steps, you can enjoy a delicious batch of gluten-free cookies in no time. They’re also perfect for those following dairy-free, vegan, or egg-free diets (with easy substitutions). Perfect for cookie lovers, gluten-free baking, and those looking for a sweet treat with a unique twist!

Ingredients
For the Cookies:

• 2 cups gluten-free 1:1 flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¾ teaspoon cinnamon
• 1 stick dairy-free butter, melted and cooled
• 1 large egg, room temperature
• 1 ½ teaspoons vanilla extract
• ¼ cup granulated sugar
• ¾ cup brown sugar

For the Cinnamon-Sugar Coating:

• 1 teaspoon cinnamon
• 2 tablespoons granulated sugar

For the Frosting (enough for two batches of cookies, cut in half for one batch):

• 1 bag frosting
• 4 oz cream cheese, softened
• 1 stick butter (or dairy-free butter)
• 1 cup powdered sugar
• 1 teaspoon almond milk

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, salt, baking powder, and cinnamon.
3. Mix the Wet Ingredients: In a large bowl, cream together the melted dairy-free butter and both sugars for about one minute, until smooth. Add the vanilla extract and egg, and mix until just combined.
4. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until fully combined.
5. Form the Dough: Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets.
6. Cinnamon-Sugar Coating: In a small bowl, combine the cinnamon and sugar. Sprinkle each ball of dough with the cinnamon-sugar mixture.
7. Bake the Cookies: Bake the cookies for 12-15 minutes or until the edges are lightly golden.
8. Cool the Cookies: Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Frosting: In an electric mixer with the paddle attachment, beat the cream cheese and butter together until creamy, about 2 minutes. Add the powdered sugar and almond milk, and mix on low until slightly combined. Then, beat on high for 2 minutes.
10. Frost the Cookies: Once the cookies are completely cooled, spread the frosting on top of each cookie. Serve and enjoy!

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Why You’ll Love This Recipe

• Gluten-Free Delight: These snickerdoodle cookies are made with gluten-free flour, perfect for those with dietary restrictions or sensitivities.
• Soft and Chewy: The cookies have a soft, chewy texture with just the right amount of cinnamon flavor.
• Cream Cheese Frosting: Topped with a rich, creamy frosting that takes these cookies to the next level.
• Easy to Make: With simple ingredients and an easy-to-follow process, these cookies are perfect for bakers of all levels.

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Tips

• Room Temperature Ingredients: Make sure your egg and butter are at room temperature for the best texture in the dough.
• Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated to avoid dense cookies.
• Chill the Dough: If the dough is too sticky to handle, chill it in the fridge for 15-30 minutes before baking.
• Frosting Consistency: If the frosting is too thick, add a little more almond milk to achieve the desired consistency.

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Variations and Substitutions

• Dairy-Free Option: Use dairy-free butter and cream cheese to keep the cookies fully dairy-free.
• Vegan Option: To make the cookies vegan, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use a plant-based cream cheese alternative.
• Spice Variations: Add a pinch of nutmeg or cardamom to the dough for a unique flavor twist.
• No Frosting: These cookies are delicious without the frosting as well, just enjoy them with the cinnamon-sugar coating.

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FAQs

Can I use regular flour instead of gluten-free flour?
Yes, if you don’t need a gluten-free option, you can substitute all-purpose flour in place of the gluten-free flour.

How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 4-5 days, or freeze them for up to 3 months. If frozen, allow the cookies to thaw at room temperature before frosting.

Can I make the frosting ahead of time?
Yes! You can prepare the frosting a day in advance and store it in the fridge. Just allow it to come to room temperature before spreading it on the cookies.

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Serving Suggestions

These gluten-free snickerdoodle cookies are perfect for holiday gatherings, birthday parties, or a sweet treat to enjoy with a cup of tea or coffee. Serve them as a stand-alone dessert or alongside other gluten-free cookies for a delightful cookie platter. They’re also a great gift idea when packaged in a cute tin or box.