Can you leave out the cream of tartar or substitute it with baking powder or more baking soda?

A classic snickerdoodle is made with a combination of baking soda and cream of tartar. The cream of tartar is essential for the slight tanginess you taste in snickerdoodles and it helps produce a chewy texture.

Do you need to chill the cookie dough before baking?

To save you time, this is a no chill recipe! If you find that your dough feels a bit too soft or sticky to roll into balls, you can refrigerate it for 30 minutes to help firm it up.

How do you know when snickerdoodles are done?

These almond flour snickerdoodles are ready when they have spread and puffed up. The tops will be crackled and they will look a little underdone.

Can you refrigerate or freeze the cookie dough to bake later?

Yes! The cookie dough balls can be stored in a single layer in the fridge for up to 2 days or in the freezer for up to 1 month. There's no need to bring the dough to room temperature before baking but note that the frozen cookie dough balls may need another 1-2 minutes to bake.

Almond Flour Snickerdoodles (Gluten-Free, No Chill)

Description

Almond Flour Snickerdoodles are soft, thick and chewy with a classic cinnamon sugar coating. They’re also gluten-free and require zero chilling time!

Ingredients

2 cups (208g) fine blanched almond flour
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon, plus 1/2 teaspoon for rolling
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon fine sea salt
1/3 cup (76g) unsalted butter, room temperature
1/4 cup (55g) granulated sugar, plus 2 tablespoons for rolling
1/4 cup (58g) light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350F and line a large baking sheet with parchment paper.
In a medium-sized bowl, whisk together the almond flour, cornstarch, cinnamon, baking soda, cream of tartar and salt.
In a large mixing bowl, use an electric mixer to cream together the butter and sugars, stopping to scrape down the sides of the bowl as necessary. This will take about 2-3 minutes.
Add the egg and vanilla and beat until combined.
On low speed, gradually mix in the dry ingredients until just combined.
In a small bowl, combine the 2 tablespoons of granulated sugar and 1/2 teaspoon cinnamon for the coating.
Use a 1.5 tablespoon cookie scoop to portion out the cookie dough and roll into balls. Roll in the cinnamon sugar mixture.
Arrange the cookie dough balls on the prepared baking sheet, about 2-3 inches apart. (I usually bake 6 per pan). Bake 9-11 minutes or until the cookies are puffy and still look a little underdone.
Let cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Repeat with remaining dough.

Notes

If the dough feels too soft or sticky, you can refrigerate it for 30 minutes before rolling into balls.
To ensure the cookies stay soft and puffy, it’s better to underbake these cookies than over bake them.
Ovens can vary in terms of temperature so start checking on the cookies at around 9 minutes.
Let the cookies cool on the pan for at least 10 minutes. They will firm up as they cool.
If you don’t have a kitchen scale to weigh your ingredients, make sure you use the spoon and level method for your flour. (This will ensure you don’t use too much flour)
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.