Gluten Free Frosted Snickerdoodle Cookie

Soft, frosted, bakery-style goodness — without the gluten!

Inspired by Crumbl’s iconic snickerdoodle cookies, made gluten-free.

These oversized gluten-free snickerdoodles are soft, cinnamon-sweet, and topped with a swirl of creamy frosting. They're just as indulgent as the originals from Crumbl, but made safe for gluten-free diets. Perfect for parties, bake sales, or serious cookie cravings — one bite and you'll see why they disappear fast!

🍽️ Makes: 12 large cookies

Calories: ~350 kcal each

📝 Ingredients:

Cookie Dough:

• 3 cups gluten-free flour blend (see note)

• 1 cup brown sugar

• ½ cup white sugar

• 2 tsp aluminum-free baking powder

• 2 tsp ground cinnamon

• ¼ tsp salt

• 1 cup unsalted butter, softened

• 4 large eggs

• 2 tsp pure vanilla extract

Cinnamon Sugar Coating:

• ½ cup cane sugar

• 1 tsp ground cinnamon

Frosting:

• 4 cups confectioners' sugar

• 1 cup shortening

• 2 tbsp water

• 1 tsp clear imitation vanilla extract

• 1 tsp molasses

👩‍🍳 Instructions:

1. Prep the Dough:

• Preheat oven to 350ºF.

• In a large bowl, whisk together flour, brown sugar, white sugar, baking powder, cinnamon, and salt.

• In a separate bowl, mix softened butter, eggs, and vanilla until smooth.

• Pour wet mixture into dry ingredients and mix to form a soft dough. Chill 15–30 min if desired (helps reduce any grit from rice flour).Note: If using a stand mixer, add wet ingredients first and then gradually mix in the dry ingredients on low speed.

2. Coat & Bake:

• Mix cane sugar and cinnamon in a shallow bowl.

• Scoop dough into ~56g portions and roll into balls.

• Coat each ball in cinnamon sugar and place on a parchment-lined baking sheet.

• Press each slightly to flatten.

• Bake 12 minutes or until no longer shiny and set.

• Cool completely before frosting.

3. Frost the Cookies:

• Beat together confectioners’ sugar, shortening, water, vanilla, and molasses until smooth and fluffy.

• Pipe frosting onto cooled cookies in a spiral, starting from the center.

• Optional: Sprinkle with extra cinnamon sugar.

• Chill briefly to set the frosting.

  
  

💡 Notes:

• Xanthan gum: If your flour blend doesn’t include it, add ¾ tsp.

• Dairy-free? Sub butter with vegan butter.

• Store in an airtight container for 3 days, or freeze up to 4 months. Flash-freeze frosted cookies for best results.

📝 Modifications:

• Optional: Add a pinch of apple pie spice (or extra cinnamon) for warmth.

👩‍🍳 Caramel Drizzle:

• 1/2 cup caramel sauce (homemade or store-bought, gluten-free)

After baking:

• Let cookies cool completely.

• Add frosting and a sprinkle of chopped dried apples.

• Drizzle caramel over each cookie using a spoon.

• Let the caramel set for 10–15 minutes before serving or packaging.