Gluten Free Christmas Snickerdoodles

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These Gluten Free Christmas Snickerdoodles are the coziest little holiday cookies bursting with cinnamon sugar, soft chewiness, and the cutest festive sparkle from red and green gumdrops. They taste like everything we love about the holidays: warm spice, a hint of vanilla, and that melt-in-your-mouth sugar cookie vibe—all without any gluten.

The best part? You won’t even miss the gluten. These snickerdoodles are just as soft and puffy as traditional ones, with crispy golden edges and a chewy center that makes them totally irresistible. Whether you’re baking for a cookie swap, holiday dessert table, or just a cozy night in with hot cocoa, this recipe is about to become a December favorite.

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What Makes These Gluten Free Christmas Snickerdoodles So Special?

The magic is in the details! Using a gluten-free flour blend keeps things light and chewy without falling apart. Cinnamon sugar coating gives every bite that classic snickerdoodle charm, and colorful gumdrops make them feel like Christmas cheer in cookie form.

You don’t need fancy ingredients or hard-to-find substitutes either. These cookies come together with pantry staples and look like they came straight from a holiday bakery window.

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Ingredients for the Gluten Free Christmas Snickerdoodles

Gluten-Free All-Purpose Flour Blend: This is the base of the cookie dough. Look for a 1:1 baking blend that includes xanthan gum for best texture.

Unsalted Butter: Brings richness and that classic cookie softness. Make sure it’s softened to room temp.

Granulated Sugar: Adds sweetness and helps with that perfect snickerdoodle crisp edge.

Brown Sugar: Gives moisture and a deeper caramel-like flavor.

Eggs: They bind everything together and help keep the cookies fluffy.

Vanilla Extract: A must-have for depth of flavor in any holiday cookie.

Baking Soda + Cream of Tartar: These two are key for that iconic tang and puffiness in snickerdoodles.

Salt: Just a pinch enhances the sweetness.

Cinnamon Sugar Mixture: For rolling the dough balls before baking. This creates that irresistible spiced crust.

Holiday Gumdrops (Red + Green): Pressed into the tops before baking to give them that festive, playful look.

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How To Make the Gluten Free Christmas Snickerdoodles

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy and light. This step is key for a soft texture.

Step 2: Add Eggs and Vanilla

Mix in the eggs one at a time, followed by the vanilla extract. Blend until the mixture is smooth and creamy.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt.

Step 4: Mix the Dough

Slowly add the dry mixture to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.

Step 5: Chill the Dough

Cover the dough and refrigerate for 30–60 minutes. Chilled dough is easier to shape and helps the cookies hold their shape while baking.

Step 6: Roll in Cinnamon Sugar

Preheat oven to 350°F (175°C). Scoop dough into 1.5-inch balls, roll each in the cinnamon sugar mixture, and place on a parchment-lined baking sheet.

Step 7: Add the Festive Touch

Press one red and one green gumdrop gently into the top of each dough ball.

Step 8: Bake to Perfection

Bake for 9–11 minutes or until edges are just set and centers look slightly underbaked. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

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How to Serve and Store These Cookies

Serve these Gluten Free Christmas Snickerdoodles warm with a cup of hot cocoa, almond milk, or spiced tea. They also make adorable holiday gifts—stacked in a clear bag with a red ribbon or tucked into a festive cookie tin.

To store, keep them in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 2 months. Just thaw at room temp when you’re ready to enjoy again.

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Frequently Asked Questions

Can I make these ahead of time?

Absolutely! You can chill the dough for up to 48 hours or freeze it for longer. Bake directly from chilled for best texture.

What if I don’t have cream of tartar?

You can sub with 2 teaspoons of baking powder, though it will slightly change the texture and tang of the cookie.

Can I use another gluten-free flour?

Stick to a 1:1 baking flour with xanthan gum. Other blends may produce a crumbly or dry texture.

Are the gumdrops gluten-free?

Most gumdrops are, but check the label to be sure. Brands vary.

Can I skip the gumdrops?

Sure! The cookies will still be delicious, just less decorative. Try colored sugar or a Hershey’s kiss as an alternative.

Do they spread while baking?

They puff more than spread, which is why chilling the dough is important.

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Want More Cookie Ideas with a Twist?

If you love these Gluten Free Christmas Snickerdoodles, you’ll probably enjoy these other festive favorites:

• Maraschino Cherry Chocolate Chip Cookies for a bright cherry-chocolate bite.
• Cotton Candy Cookies when you’re craving colorful, nostalgic sweetness.
• Cheesecake Stuffed Caramel Apple Cookies for cozy fall-to-winter flavor.
• Strawberry Cheesecake Donut Holes for a fluffy, fruity treat.
• Strawberry Puff Pastry Hearts if you’re planning a cookie tray with a romantic flair.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you stick with gumdrops or try something else? Any fun swaps?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Explore more festive recipes on my Pinterest: Life with Nina Recipes 🍪✨

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