These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating.
Preparation Time
15 mins
Cooking Time
12 mins
Total Time
27 mins
Calories
95 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Step 2
Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
Step 3
Combine flour, baking powder, salt, and baking soda in a bowl.
Step 4
Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.
Step 5
Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.
