Gluten Free Snickerdoodle Sandwich Cookies
These gluten free snickerdoodle sandwich cookies pair soft, chewy cinnamon sugar cookies with creamy cinnamon cream cheese frosting. A fun twist on a classic cookie, perfect for holiday baking or sharing with friends!
Servings: 8 sandwich cookies or 16 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
Serving: 1 sandwich cookie | Calories: 500kcal | Carbohydrates: 69g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 297mg | Potassium: 115mg | Fiber: 2g | Sugar: 47g