Rice Flour Snickerdoodles Cookie Recipe

Rice Flour Snickerdoodles Cookie Recipe

I originally came up with the recipe for this rice flour cookies during a food blogger recipe challenge to remake C Mom Cook’s awesome Easy Rice-Flour Snickerdoodles cookies recipe.

Shelley baked her rice flour snickerdoodles recipe for a new friend as a thank you. But little did she know that she now has made those rice flour cookies as a thank you for me!

No more wasted money since I can be thrifty and make this rice flour recipe for cookies at home.

The kids and I thought that her snickerdoodles cookies recipe was fantastic and just as good as the ones that I find at the store.

I’m sure you’ll love them, too!

So what’s a snickerdoodle anyway?

I bet you don’t know the difference between a sugar cookie and a snickerdoodles cookie. Both cookies are made with flour, sugar, butter or oil, and sometimes eggs. However, sugar cookies are rolled in sugar.

Snickerdoodles are rolled in a combination of sugar and cinnamon. Yep, that’s the difference – cinnamon!

(Though according to several people in my comments section, cream of tartar is a must in gluten free snickerdoodle cookies, too.)

According to Wikipedia, The Joy of Cooking claims that snickerdoodles are probably German in origin. They speculate that the name is a corruption of the German word Schneckennudel, which is a type of pastry.

There’s also a possibility that snickerdoodle is just a nonsense word originating from a New England tradition of wacky cookie names.

A stack of Gluten Free Snickerdoole Cookies on a glass cake stand.

Tips for making rice flour snickerdoodles cookies

This gluten free rice flour snickerdoodles cookies recipe is super easy to bake up.

You probably don’t need to buy any special ingredients, since most of us gluten free folks have white rice flour in the pantry.

If you’re a baker, brown sugar is a staple, and most of us always have butter, sugar, cinnamon, baking soda and eggs on hand.

Close up of a pile of gluten free rice flour snickerdoodle cookies with cinnamon sugar on a glass plate.

Go dairy free: The biggest change I made was making the snickerdoodles dairy free by using a buttery spread.

Feel free to use your favorite non-dairy buttery spread or real butter. Either will work.

Make sure to use salt free butter! Salted butter will cook up differently.

Rice flour: Another note of caution! You MUST use ONLY white rice flour in this gluten free snickerdoodles cookies recipe.

Shelley didn’t specify in her Easy Rice-Flour Snickerdoodles cookies recipe, so I experimented and did a two-thirds gluten free white rice flour and one-thirds brown rice flour.

Unfortunately, the snickerdoodle cookies ended up too dry. So I baked up a second batch using 100% rice white flour. It’s the only way to go.

Do you need to add cream of tartar? I didn’t and they turned out just fine. Several of my readers shared that they added 1/2 teaspoon to the recipe.

Why? Many bakers feel that cream of tartar makes gluten free snickerdoodle cookies chewy and gives them a bit of a tang.

That way the cookies aren’t just a butter cookie with a bunch of cinnamon sugar on top.

It can’t hurt to add the cream of tartar. But don’t worry if you don’t add it. They’ll still turn out great.

Gift giving and cookie swaps: Now that you know how to make gluten free snickerdoodles, keep these rice flour cookies in mind as homemade gifts for all your gluten free friends.

These are also perfect for holiday cookie exchanges!

Looking for more gluten free cookie recipes?

Bake these tasty gluten free cookie recipes:

Meringue Cookies

Gluten Free Oatmeal Cookies

Peppermint Thumbprint Hershey Kiss Cookies

Fruit Filled Cookie Cups

Yield: 24 COOKIES

Rice Flour Snickerdoodles Cookie Recipe

A stack of Gluten Free Snickerdoole Cookies on a glass cake stand.

Looking for a rice flour snickerdoodles cookies recipe? Try this easy to make rice flour cookie recipe!

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes


  • 1/2 cup buttery spread (or salt-free butter), softened
  • 1/2 cup brown sugar, packed or Swerve Sweetener, Brown
  • 1 egg
  • 1 1/4 cup white rice flour
  • 1/2 teaspoon baking soda
  • 1/4 cup cinnamon sugar (1/4 cup granulated sugar plus 1 tablespoon cinnamon)


  1. Preheat oven to 375 degrees.
  2. Line baking sheets with parchment or a silicone baking sheet. Sprinkle a little cinnamon sugar evenly on baking sheets.
  3. Cream together the buttery spread and sugar. Beat in the egg. Stir in the white rice flour and baking soda. Stir until all ingredients are fully incorporated.
  4. Scoop dough and roll into balls approximately one-inch in size. If the dough is too sticky to handle, add a little more rice flour by the spoonful.
  5. Roll each ball in cinnamon sugar. Flatten the ball with the palm of your hand to form into a cookie, and place it on the prepared baking sheet.
  6. Bake cookies for 12 minutes until golden.
  7. Remove baking sheets from the oven. When sheets are cool enough to handle, carefully remove cookies and place on a cooling rack.

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Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 81Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 61mgCarbohydrates: 12gFiber: 0gSugar: 5gProtein: 1g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally published on September 8, 2014 and March 15, 2016. Updated with new pictures and information.

Rice Flour Snickerdoodles Cookie Recipe

21 thoughts on “Rice Flour Snickerdoodles Cookie Recipe

  1. Aaron

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I substituted with coconut oil and honey as a sweetener. I ended up having to use 2cups of homemade rice flour. Very crumbly but moist at the same time. I’m gonna have to play around with this a little cause I think the honey adds a different dynamic to the mixing process. Still good, and my kid liked it, so I’m happy!

    1. Katie Siuda

      Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
      Cream of tartar is a MUST in a good snickerdoodle, IMHO, and I plan to add it to my batch this afternoon too! Looks like a great recipe!

  2. Marianna

    I replaced butter spread with the same amount of coconut oil and added 1/2 teaspoon of creme of tartar – they were fantastic!!! Airy, perfect crumb. Thank you for the recipe!

  3. DuffysMom

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Snicker doodles ALWAYS need cream of tartar. It’s what gives them the tangy flavor that separates them from other cookies. It also serves as a leavening agent to aid in a lighter texture.

    1. Janet

      Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
      Yes. That’s the difference between a lazy person’s sugar cookie and a proper snickerdoodle. It makes that texture that only snickerdoodles have too.

  4. Jorge acosta

    So I found my self using 3 times as much of my homemade rice flour and also using 3 teaspoons of baking POWDER and it worked out just fine if any body would like to try this recipe. The cookies rose and spread. Hope this helps!

    1. Anne-Marie Nichols Post author

      Heather, my mother-in-law has celiacs and I’ve been cooking for her for 13+ years (and way before I developed a sensitivity to gluten). So thanks for recommending my blog to her. Have her check out Udi’s Gluten Free’s community site, too! Lots of great info and recipes there, too.

  5. Shelley C

    Oh, yay! I am so glad that you liked these, and that they passed the test of true gluten-free-snickerdoodle fans! And very good to know about the white rice flour – I have very little gluten-free experience, but that happened to be what I had, so it’s good to know that it makes a difference. Thanks for the lovely post!


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