Gluten Free Snickerdoodle Sandwich Cookies
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Add as Google Trusted SourceThese gluten-free snickerdoodle sandwich cookies pair soft, chewy cinnamon sugar cookies with rich cinnamon cream cheese frosting for the most indulgent treat. Bring them to a holiday gathering or cookie swap and watch how fast they disappear!
My healthy gluten free snickerdoodles are on repeat in our house every holiday season, but snickerdoodles are also Isaac’s favorite holiday cookie, so this year I wanted to make a more classic version.
These are a little more indulgent than what I usually share, made with real butter and sugar and filled with a cinnamon cream cheese frosting that takes them to the next level.
Since I have celiac now, keeping them gluten free was a must. They took a little testing to perfect, but every batch disappeared almost as fast as I could make it. I can’t wait for you to try them!
Why You’ll Love These Sandwich Cookies
- Indulgent in the best way: Buttery cookies, a crackly cinnamon sugar shell and a thick layer of cream cheese frosting make every bite feel like a special treat.
- Tastes like the real deal: Soft, chewy and slightly tangy, just like a classic snickerdoodle. Nobody would ever guess they’re gluten free.
- Made for the holidays: They look bakery-worthy on a cookie tray and stand out at any cookie swap.
If you’re looking for more real deal cookies you’ll have to try my brown butter chocolate chip cookies. They’re SO good!
Ingredients Needed
- unsalted butter – softened so it creams into a light, fluffy base with the sugar.
- granulated sugar – sweetens the dough and, mixed with cinnamon, makes the crackly coating.
- egg – room temperature so it blends smoothly into the butter.
- gluten free 1 to 1 flour – gives the cookies structure and that traditional snickerdoodle chew. I use Bob’s Red Mill gluten free 1 to 1 all purpose flour, but any 1 to 1 blend that contains xanthan gum should work.
- blanched almond flour – adds moisture and a tender, buttery texture so the cookies never taste dry or gritty.
- cream of tartar – gives snickerdoodles their signature tang and soft, chewy texture. Don’t skip this!
- ground cinnamon – goes into the dough and the coating for warm flavor inside and out.
- baking soda and salt – baking soda for lift and salt to balance the sweetness.
- cinnamon cream cheese frosting – a quick mix of cream cheese, butter, powdered sugar, vanilla, cinnamon and a pinch of salt. The cream cheese pairs perfectly with the cinnamon cookies. Feel free to use a classic vanilla buttercream frosting instead if you prefer.
How to Make Snickerdoodle Sandwich Cookies
Step 1: Beat the butter and sugar until light and fluffy, then mix in the egg and vanilla.
Step 2: In a separate bowl, whisk together both flours, cream of tartar, cinnamon, baking soda and salt.
Step 3: Add the dry ingredients to the butter mixture and stir just until a soft dough forms. Cover and chill for 30 minutes.
Step 4: Scoop the chilled dough into equal portions and roll each one into a ball.
Step 5: Roll the dough balls in cinnamon sugar, place them on lined baking sheets and gently press into thick disks.
Step 6: Bake at 350°F until the edges are set and the centers still look soft, then let the cookies cool completely.
Step 7: Beat the cream cheese and butter until smooth, then mix in the powdered sugar, vanilla, cinnamon and salt.
Step 8: Pipe the frosting onto the flat side of half the cookies and top with the remaining cookies.
Brittany’s Recipe Tips
- Weigh the flours: Gluten free baking is sensitive to measuring, and grams give you the most consistent dough.
- Don’t rush the chill: Cold dough is easier to roll and keeps the cookies thick instead of spreading.
- Keep the cookies the same size: A kitchen scale or cookie scoop makes pairing the sandwiches much easier.
- Pull them while soft: The centers should still look slightly underdone. They firm up as they cool.
- Cool completely before frosting: Even slightly warm cookies will melt the cream cheese frosting.
- Soften the cream cheese fully: Cold cream cheese leaves small lumps that won’t beat out.
- No piping bag? No problem: Spoon the frosting into a zip-top bag and snip off one corner, or simply spread it on with a knife.
How to Store
- Refrigerator: Because of the cream cheese frosting, store assembled sandwich cookies in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for 10 to 15 minutes before serving. If you’re bringing them to a party, don’t leave them out for more than 2 hours.
- Make ahead: Bake the cookies up to 2 days ahead and store them unfrosted at room temperature. The frosting keeps in the fridge for up to 3 days. Re-whip it before assembling.
- Freezer: Freeze unfrosted cookies in a freezer bag for up to 3 months. Thaw at room temperature, then frost and sandwich.
Frequently Asked Questions
The butter was likely too soft or the dough didn’t chill long enough. Measuring the flour by volume instead of weight can also leave the dough too wet.
Yes. Cover the dough tightly and refrigerate it for up to 2 days. If it’s too firm to scoop, let it sit at room temperature for 10 to 15 minutes before rolling.
They were likely overbaked, or the gluten free flour didn’t contain xanthan gum. Pull them while the centers still look soft, and use a 1 to 1 blend with a binder.
The cream cheese or butter was likely too warm, or tub-style cream cheese was used instead of block. Chill the frosting for 15 to 20 minutes, then beat it again before piping.
Yes. Bake them as directed and you’ll have 16 snickerdoodle cookies.
More Holiday Cookies
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Gluten Free Snickerdoodle Sandwich Cookies
Ingredients
Snickerdoodle Cookies
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1¼ cups (176 grams) Bob’s Red Mill gluten free 1 to 1 all purpose flour
- ¾ cup (91 grams) blanched almond flour
- 1 teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Cinnamon Cream Cheese Frosting
- 4 oz full-fat block cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- In a large bowl, beat the butter and sugar for 2–3 minutes, until light and fluffy. Beat in the egg and vanilla, scraping down the bowl as needed.
- In a separate bowl, whisk together the gluten free flour, almond flour, cream of tartar, cinnamon, baking soda and salt.
- Add to the butter mixture and mix just until combined. Cover and refrigerate for 30 minutes.
- While the dough chills, preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a small bowl, stir together the sugar and cinnamon for the coating.
- Divide the dough into 16 equal portions, about 2 Tablespoons each. Roll into balls, coat generously in cinnamon sugar and place 8 on each baking sheet, about 3 inches apart. Gently press each ball into a thick disk, about ½ inch tall.
- Bake for 12–14 minutes, until the edges are set but the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cookies are cool, make the frosting: beat the cream cheese and butter in a bowl until smooth. Add the powdered sugar, vanilla, cinnamon and salt, then beat until light and creamy.
- Pair up cookies of similar size. Spread or pipe frosting onto the flat side of 8 cookies, then top with the remaining cookies, flat sides down. Start with about 2 Tablespoons of frosting per sandwich and add more as desired.
Notes
- Gluten free flour: I only tested this with Bob’s Red Mill gluten free 1 to 1 all purpose flour. Any 1 to 1 blend that contains xanthan gum should work, but I haven’t tried other brands.
- Measuring: For best results, weigh the flours. Gluten free dough is sensitive to too much or too little flour.
- Chilling: Don’t skip the 30 minute chill. It keeps the cookies thick and makes the dough easier to roll.
- Storage: Store assembled cookies in an airtight container in the fridge for up to 4 days. Don’t leave them at room temperature for more than 2 hours.
- Make ahead: Unfrosted cookies can be frozen for up to 3 months. Thaw, then frost and sandwich.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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