I originally came up with the recipe for these 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 rice flour 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 sugar cookies and snickerdoodles cookies. Both are types of sugar 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 sugar cookies names.
How to make these awesome rice flour cookies
1. Preheat the oven.
2. Line the baking sheets with parchment or a silicone baking sheet. Sprinkle a little cinnamon sugar evenly on the baking sheets.
3. Cream together the buttery spread and sugar. Beat in the egg.
4. Stir in the white rice flour and baking soda. Stir until all the ingredients are fully incorporated.
5. Scoop the cookie dough with a cookie scoop. Roll into balls approximately one-inch in size. If the rice flour cookie dough is too sticky to handle, add a little more rice flour by the spoonful.
6. Roll each cookie dough 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.
7. Bake cookies for 12 minutes until golden.
8. Remove the baking sheets from the oven. When the baking sheets are cool enough to handle, carefully remove the rice flour cookies and place them on a wire rack.
9. Store cookies in airtight container.
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.
Of course, 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.
So maybe all you’ll need to do is buy some white rice flour to make these simple rice flour cookies!
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 when making these snickerdoodle sugar cookies. 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.
Unfortunately, the snickerdoodle sugar cookies ended up too dry when I used this rice flour mixture to make the cookie dough. So I baked up a second batch using 100% white rice flour. It’s the only way to go.
Best snickerdoodle cookie recipe without cream of tartar
I didn’t add any cream of tartar and the cookies turned out just fine.
However, several of my readers shared that they added 1/2 teaspoon to the recipe to their cookie dough.
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 rice flour sugar cookies aren’t just a buttery sugar cookie with a bunch of cinnamon sugar on top.
It can’t hurt to add the cream of tartar to the cookie dough. 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! After all, who doesn’t love cinnamon flavored sugar cookies?
Looking for more gluten free cookie recipes?
Bake these tasty gluten free cookie recipes:
● Check out The 60 Best Gluten Free Christmas Cookies Recipes for your holiday cookie exchange.
● M&M Chocolate Chip Cookies Recipe - you'll love this combination of chocolate chips and your favorite color of M&Ms
● Easy Coconut Macaroons recipe - flourless and dairy free since it doesn't use condensed milk
● Meringue Cookies - stripe them with food coloring
● Gluten Free Oatmeal Cookies - add your favorite "mix-ins" of chocolate chips and dried fruits
● Peppermint Thumbprint Hershey Kiss Cookies - perfect for the holidays
● Fruit Filled Cookie Cups - filled with fruit jam
- 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 or Swerve Sweetener, plus 1 tablespoon cinnamon)
- Preheat oven to 375 degrees.
- Line baking sheets with parchment or a silicone baking sheet. Sprinkle a little cinnamon sugar evenly on baking sheets.
- 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.
- Scoop cookie dough and roll into balls approximately one-inch in size. If the cookie dough is too sticky to handle, add a little more rice flour by the spoonful.
- Roll each cookie dough ball in cinnamon sugar.
- Place snickerdoodle dough balls on the prepared baking sheet. Flatten balls the with the palm of your hand to form into cookies.
- Bake rice flour snickerdoodles cookies for 12 minutes until golden.
- Remove baking sheets from the oven. When sheets are cool enough to handle, carefully remove the rice flour cookies and place them on a cooling rack.
- Store cookies in airtight container.
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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.