Gluten Free Christmas Snickerdoodles

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Baking during the holidays has always been one of my favorite traditions, and nothing gets me more in the festive spirit than a batch of these Gluten Free Christmas Snickerdoodles. They’re soft, chewy, and warmly spiced with cinnamon—everything you’d expect from a classic snickerdoodle, but with a holiday twist and a gluten-free upgrade that makes them accessible for everyone at the table. Whether you’re making them for a cookie exchange or leaving them out for Santa, these cookies bring a nostalgic charm with every bite.

What sets these cookies apart are the colorful bits of red and green sugar or gumdrops nestled into their golden tops, making them look just as festive as they taste. I’ve made these for years, and they’ve become a beloved favorite in my house—even among those who don’t usually eat gluten-free. They’re easy to whip up, don’t require chilling, and fill your kitchen with the most irresistible holiday aroma.

Why You’ll Love This Gluten Free Christmas Snickerdoodles

These cookies are soft in the center with just the right crisp around the edges—exactly what you want in a perfect snickerdoodle. They’re completely gluten-free, but you’d never guess it thanks to a carefully chosen blend of flours. The addition of festive red and green toppings makes them a hit at holiday gatherings, while the classic cinnamon-sugar coating delivers that familiar snickerdoodle warmth. Best of all, they’re quick and fuss-free—no chilling required!

What Kind of Gluten-Free Flour Should I Use?

The best flour to use for these cookies is a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. This ensures your cookies stay chewy and hold their shape well. My go-to blends often contain rice flour, potato starch, and sorghum flour, which mimic the structure of wheat-based cookies beautifully. Always check the label to make sure it’s a baking-specific blend.

Options for Substitutions

If you’re not a fan of gumdrops or can’t find red and green ones, colored sugar sprinkles work just as well to keep the holiday vibe alive. You can swap out butter with vegan butter for a dairy-free version, and if you’re avoiding refined sugar, try using coconut sugar in both the dough and the cinnamon coating—it gives a slightly caramelized flavor that’s delicious. Eggs can be replaced with flax eggs if needed for an egg-free option.

Ingredients for Gluten Free Christmas Snickerdoodles

Gluten-Free All-Purpose Flour Blend: This is the base of the dough. Be sure it includes xanthan gum for structure and chew.

Unsalted Butter: Adds richness and a soft texture. Let it come to room temperature for easy creaming.

Granulated Sugar: Essential for sweetness and for rolling the dough to get that signature snickerdoodle crust.

Brown Sugar: Adds moisture and a subtle molasses depth that enhances flavor.

Eggs: Help bind everything together and give the cookies lift.

Vanilla Extract: Brings warmth and balances the sweetness with depth.

Baking Soda: Key leavening agent that helps the cookies puff up.

Cream of Tartar: This gives snickerdoodles their tangy flavor and chewy texture.

Ground Cinnamon: Mixed with sugar for rolling, it’s the classic spice that makes a snickerdoodle what it is.

Salt: Balances the sweet and enhances all the flavors.

Red and Green Gumdrops or Sugar Sprinkles: For decoration and festive flair.

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Step 1: Preheat the Oven and Prep Your Pan

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures the cookies bake evenly and don’t stick.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with granulated and brown sugar until light and fluffy. This step helps to create air in the dough for a better texture.

Step 3: Add the Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract for a fragrant, sweet depth.

Step 4: Mix the Dry Ingredients Separately

In another bowl, whisk together the gluten-free flour, baking soda, cream of tartar, ground cinnamon, and salt. This ensures everything distributes evenly before adding to the wet ingredients.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry mixture to the butter mixture. Mix until just combined; don’t overwork the dough.

Step 6: Shape and Roll the Dough Balls

Scoop about 1.5 tablespoons of dough and roll into a ball. Roll each ball in a cinnamon-sugar mixture to coat completely.

Step 7: Decorate with Festive Toppings

Press red and green gumdrops or sugar sprinkles gently into the tops of each dough ball for that holiday look.

Step 8: Bake to Perfection

Place cookies on the baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are just golden and the centers look slightly underbaked.

Step 9: Cool Before Serving

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set without overbaking.

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How Long to Prepare the Gluten Free Christmas Snickerdoodles

Prep Time: The preparation for these cookies is wonderfully quick. It takes about 15 minutes to measure and mix the ingredients, shape the dough balls, and decorate with festive gumdrops or sprinkles. Since there’s no chilling required, the dough is ready to go straight into the oven.

Bake Time: Each batch takes about 10–12 minutes to bake. With two baking sheets, you can cycle through batches quickly. Letting them cool for 5 minutes on the sheet and then transferring to a wire rack ensures they finish setting without becoming overdone.

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Tips for Perfect Gluten Free Christmas Snickerdoodles

• Use room temperature butter for easier creaming and better texture.
• Don’t skip the cream of tartar—it’s what gives snickerdoodles their signature tang.
• A cookie scoop ensures evenly sized cookies that bake uniformly.
• Press the gumdrops or decorations in gently—too deep and they’ll melt or deform.
• Let cookies rest after baking to prevent crumbling from handling too soon.

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Watch Out for These Mistakes While Cooking

• Overmixing the dough: This can lead to dense cookies. Mix until just combined.
• Skipping the flour check: Make sure your gluten-free flour contains xanthan gum or add it separately.
• Overbaking: Snickerdoodles should look slightly underdone in the center when pulled from the oven. They’ll set as they cool.
• Crowding the baking sheet: Leave space for spreading. Crowded cookies can bake into each other.
• Not testing your oven: Use an oven thermometer if you can; inaccurate temps can throw off your results.

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What to Serve With Gluten Free Christmas Snickerdoodles?

Hot Chocolate

These cookies pair beautifully with a rich, creamy mug of hot cocoa—especially one topped with whipped cream or marshmallows.

Chai Tea Latte

The cinnamon in the cookies complements the warm spices in chai for a cozy combo.

Vanilla Ice Cream

Create a holiday dessert by sandwiching a scoop between two snickerdoodles.

Mulled Wine

A festive adult pairing with complementary spices and warmth.

Fruit Platter

The sweet and tart flavors of berries or citrus cut through the richness of the cookies.

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Storage Instructions

Room Temperature: Once fully cooled, store the cookies in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.

Freezer: Freeze baked cookies for up to 2 months in a freezer-safe bag. Thaw at room temperature before serving. You can also freeze the cookie dough balls and bake from frozen—just add 1–2 minutes to the bake time.

Avoid Moisture: Moisture is the enemy of texture. Make sure containers are sealed tight and stored in a dry place.

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Estimated Nutrition (per cookie, approximate)

• Calories: 140
• Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 20g
• Sugar: 12g
• Fiber: 1g
• Protein: 1g
• Sodium: 85mg
• Cholesterol: 20mg

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Frequently Asked Questions

Can I make these ahead of time?

Yes! You can bake and store them for a few days or freeze the dough balls to bake fresh later.

What if I don’t have cream of tartar?

You can substitute it with 1 tsp of lemon juice or vinegar per 1/2 tsp of cream of tartar, but the texture may slightly differ.

Can I make this recipe dairy-free?

Absolutely. Substitute butter with vegan butter or margarine.

Why are my cookies spreading too much?

This could be from overly soft butter or not enough flour. Chill the dough briefly if needed, and double-check your flour measurement.

Can I use almond flour instead of a gluten-free blend?

Almond flour behaves differently and will result in a much softer, possibly crumbly cookie. Stick with a gluten-free all-purpose blend for best results.

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Conclusion

These Gluten Free Christmas Snickerdoodles are a festive, nostalgic treat that everyone can enjoy—whether they’re gluten-free or not. Soft, warmly spiced, and adorned with colorful holiday flair, they bring both flavor and fun to your holiday table. With simple ingredients, easy steps, and flexible substitutions, they’re sure to become a yearly tradition in your holiday baking lineup.

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