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.
Tips for making rice flour snickerdoodles cookies
You probably don’t need to buy any special ingredients, since most of us gluten free folks have white rice flour in the pantry.
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.
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:
Rice Flour Snickerdoodles cookie recipe
- 1/2 cup buttery spread (or salt free butter), softened
- 1/2 cup brown sugar, packed
- 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)
- 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 dough and roll into balls approximately one-inch in size. If dough is too sticky to handle, add a little more rice flour by the spoonful.
- Roll each ball in cinnamon sugar. Flatten ball with the palm of your hand to form into a cookie, and place it on prepared baking sheet.
- Bake cookies for 12 minutes until golden.
- Remove baking sheets from oven. When sheets are cool enough to handle, carefully remove cookies and place on a cooling rack.
- Serving size: 1 cookie
Originally published on September 8, 2014 and March 15, 2016. Updated with new pictures and information.