Gluten-Free Gooey Butter Snickerdoodles

Hi Bakers,

Do you love cookies that are super soft? Gluten-Free Gooey Butter Snickerdoodles are your cookie! Cream cheese helps them stay soft and moist but have a crisp cinnamon sugar exterior. I must admit I cooked mine longer than the recipe stated because they were super gooey! Cook them however you like and enjoy these soft delicious cookies -Carolyn

Gluten-Free Gooey Butter Snickerdoodles

Adapted from Sugar Spun Run’s recipe for Gooey Butter Cookies

Dry ingredients

3 cups Cup4Cup gluten-free flour

1 1/2 cups granulated sugar

2 teaspoons baking powder

1 1/2 teaspoons sweet rice flour

1/2 teaspoon xanthan gum 

1/2 teaspoon salt

Wet Ingredients

1/2 cup butter, softened

8 ounces cream cheese, room temp

2 large eggs

2 teaspoons vanilla extract

Cinnamon sugar mixture

1/3 cup granulated sugar mixed with 2 tablespoons of ground cinnamon in a wide cereal bowl

powdered sugar for rolling

Preheat oven to 350F. In a medium-sized bowl, whisk together dry ingredients and set aside. In a large bowl, beat together butter and cream cheese. Add eggs and vanilla and combine well. Add dry ingredients and mix thoroughly. Scoop into 1 1/2 tablespoon-sized balls and roll in cinnamon sugar. Next, roll in powdered sugar and place 2 inches apart on a baking tray. Press down slightly to flatten the top. Bake for 10 minutes if you want them really soft and doughy. I baked mine for about 15 minutes or until the tops were puffed and the sides were set. Let cookies cool completely before eating. Enjoy!