Snickerdoodle Cookies

Made with traditional flavors and gluten-free ingredients, these cookies will disappear before your eyes at any gathering you bring them to. Made with our All-Purpose Flour Artisan Blend. Original recipe by Pam Jordan at I’m a Celiac.


    Yield: 3 dozen cookies

    • ⅓ cup white sugar
    • 2 teaspoons ground cinnamon

    • 2¾ cups (385 g) Pamela's All-Purpose Flour Artisan Blend
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1 tablespoon ground cinnamon
    • ½ teaspoon salt
    • 1 cup shortening
    • 1½ cups white sugar
    • 2 eggs, large
    • 1 teaspoon vanilla

    Preheat oven to 375° with rack in center of oven. Line a baking sheet with parchment paper.

    TO MAKE THE TOPPING: In a small bowl, mix together sugar and cinnamon; set aside.

    TO MAKE THE COOKIE DOUGH: In a medium bowl, mix together All-Purpose Flour Artisan Blend, cream of tartar, baking soda, cinnamon, and salt, and set aside. In the bowl of a stand mixer with paddle attachment, beat shortening and sugar together until fluffy. Add eggs one at a time, beating until creamy. Add flour mixture and mix until well combined.

    TO MAKE THE COOKIES: Roll dough into 1½-inch balls, roll each ball in topping mix, and place on baking sheet, spacing balls two inches apart.

    One baking sheet at a time, bake cookies for 11 to 14 minutes, until centers are puffed up, surface is cracking, and cookies are still a light color, not browned. They will collapse when removed from the oven, and the spaces between cracks may look uncooked. Set baking pan on a wire rack; remove cookies from pan when cool enough to handle.

Customer Reviews

Based on 8 reviews

These are delicious! Great consistency and nice and soft. Will definitely make again!


Forgot to leave my five star rating.


So delicious. Ignore the one star review. Honestly, if you follow the recipe exactly and take them out while they are still pale but cracked, they are absolutely perfect once they cool!


I made these and was hoping for soft chewy snickerdoodles because it costs me $4.99 for 10 gluten free

Snickerdoodle Cookies by Udi's. I was very disappointed. They are very crunchy and that is the last thing I wanted. I followed the recipe exactly, I even put the bowl with the extra dough n it in the frig while the cookies were in the oven baking. I will not be using this recipe again. It costs too much for the gluten free flour to waste again on a recipe that is going to give me a cookie that is not what I want. Sorry. Maybe I will browse some of your other recipes again someday.


Yummy! My kid's loved them! I replaced white sugar with coconut sugar ( so I'll feel better of them eating so many of them...) and it worked great!