This year for Thanksgiving, I made all of the desserts. Kyle made the entire meal, so it was the least I could do ;). Plus, I love to bake. There is something therapeutic about it. I also have to manage my patience and frustration levels.

gluten-free snickerdoodles

For those of you who don’t know, I have Celiac Disease, which is a serious autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.

Anyway, I posted a photo of the final product and per request, here is the recipe! I hope you enjoy and would love to see your pictures of the finished product!


6 1/2 Tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

1 egg, at room temperature

1 teaspoon vanilla extract

1 1/4 cups Bob’s Red Mill BAKING BLEND (cup-for-cup type GF flour blend)

1/8 teaspoon kosher salt

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1 teaspoon cream of tartar

[Rolling Mixture: 1/4 cup granulated sugar + 1 tablespoon ground cinnamon]

gluten-free snickerdoodles


In a large bowl, put the butter, granulated sugar, egg, and vanilla. Beat with a handheld mixer until light and fluffy. Add the flour, salt, ground cinnamon, baking soda, and cream of tartar to the wet ingredients, mixing to combine after each addition.

Transfer the dough to a BIG piece of plastic wrap, wrap tightly and refrigerate until firm (I left the dough in the fridge overnight).

Once the dough is ready, preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.

Divide the dough into 10-18 pieces of roughly equal size. Roll each piece of dough between your palms until it forms a ball and then press the ball into a disc. Then, coat each disk in the cinnamon-sugar mixture until it is well-coated.

Then, re-roll into balls and place the balls of dough into the freezer for about 10-20 minutes, until firm again. Roll each ball of dough in the cinnamon-sugar mixture once more, and arrange them about 2 inches apart on the lined baking sheets.

Finally, put the lined baking sheets in the center of the preheated oven and bake for 8 to 10 minutes, or until you like how they look. I honestly watched them in the oven the ENTIRE time to pull them out right when I wanted to. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

gluten-free snickerdoodles