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These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. In a separate bowl using a hand mixer. You can cook Snickerdoodle Cookies using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Snickerdoodle Cookies

It's 1 cup of unsalted butter, softened to room temperature.
Prepare 1 1/2 cups of granulated sugar.
You need 1 of large egg + 1 large egg yolk, at room temperature.
Prepare 1/4 tsp. of vanilla extract.
It's 3 cups of all purpose flour.
It's 1 1/2 tsp. of cream of tartar.
You need 1 tsp. of cornstarch.
Prepare 1 tsp. of baking soda.
You need 1/2 tsp. of salt.
You need 1/2 tsp. of cinnamon.
It's 1/2 cup of sugar + 1 tbsp. ground cinnamon, for rolling.

We can't think of a cookie that's more fun to say than snickerdoodle. With its distinctive cinnamon and sugar flavor, we also can't think of one that's more delicious. From the timeless classic to snickerdoodle cookie truffles and every stuffed and sandwiched version in between, we have enough snickerdoodle cookies to keep you in cinnamon-sugar goodness forever. This is an important step as the butter coats the sugar crystals and creates a smooth texture.

Snickerdoodle Cookies instructions

Preheat the oven to 375 F. Line a couple of large baking pans with either parchment paper or silicone baking mats and set them aside. Place the 1/2 cup sugar and 1 tbsp. ground cinnamon into a small bowl and stir to combine well. Set this aside..
In a large bowl using wither a hand mixer or a stand mixer with the paddle attachment, beat the butter on med-high speed until smooth and creamy. Beat in the sugar until it s light and fluffy. Add the egg and egg yolk, then the vanilla beating until well combined. Scrape down the sides of the bowl as needed..
In a separate, large bowl, whisk together the flour, cream of tartar, cornstarch, baking soda, salt and cinnamon. Switch the mixer speed to low and gradually add the dry ingredients to the wet until combined, scraping down the sides and bottom of the bowl as needed. Roll the dough into balls, about 1 1/2 tbsp. of dough per ball. Roll each ball into the cinnamon sugar mixture. Place them onto the prepared pans a couple inches apart from each other..
Bake for 8-10 minutes, until they are slightly golden around the edges. They should still look undercooked in the centers. Allow them to cool for 5 or so minutes on the pan before transferring them to a wire rack to cool completely..

It also whips air into the cookie dough. Use Cream of Tartar as a leavening agent. The great thing about this trick is that you can make single-serve snickerdoodle cookies! Cream the butter, then add sugar and mix. Sift the flour,salt, and baking powder into the mixture, add egg and mix well.