When you want warm snickerdoodles without dragging half the pantry onto the counter, this Gluten Free Snickerdoodle Cookie Mix does the heavy lifting ahead of time. Mix the dry ingredients once, tuck the cinnamon sugar into a separate bag, and you’re one butter-and-eggs moment away from six dozen cookies.
It’s simple, practical, and pantry-friendly. Better yet, the dough comes together fast, the cookies bake in just 8 minutes, and you still get that classic tang from cream of tartar and that familiar cinnamon-sugar finish snickerdoodles are supposed to have.
Ingredients
You’ll make the cookie base in one bag and the cinnamon-sugar coating in a separate small bag. Keeping them separate matters, because the coating works best on the outside of the dough instead of disappearing into it.
- 1 1/2 cups granulated sugar
- 3 cups gluten-free flour mixture
- 1 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
Separate bag:
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
To prepare the cookies:
- 1 cup softened butter
- 2 eggs
If you need a homemade leavener option for another project, this Gluten-Free Baking Powder recipe is handy to keep bookmarked. For the flour here, use a gluten-free all-purpose blend you already trust for cookies.
How to Make the Mix
Start by stirring the dry mix well so the leaveners and cream of tartar are evenly distributed. That saves you from getting one tray of perfect cookies and one tray of strange little hockey pucks.
- Combine 1 1/2 cups granulated sugar, the gluten-free flour mixture, baking soda, gluten-free baking powder, cream of tartar, and salt in a large bowl.
- Whisk or stir thoroughly until the mixture looks uniform, then transfer it to a large airtight bag or container.
- In a separate small bag, combine 2 tablespoons granulated sugar and 2 teaspoons cinnamon. Seal and attach it to the main mix.
- When you’re ready to bake, beat 1 cup softened butter with 2 eggs until smooth.
- Add the dry cookie mix and beat just until a dough forms and no dry pockets remain.
- Shape the dough into 1-inch balls.
- Place the dough balls into the cinnamon-sugar bag and shake gently to coat.
- Arrange the coated dough balls on an ungreased baking sheet.
- Bake at 400 degrees F for 8 minutes, or until the bottoms are lightly browned.
- Cool briefly on the pan, then transfer to a wire rack. Yield is about 6 dozen cookies.
Tips for the Best Cookies
Use softened butter, not melted. Softened butter creams smoothly with the eggs and helps the dough hold its shape. Melted butter makes the dough looser, which can turn a tidy snickerdoodle into a flat cinnamon puddle.
Mix just until the dough comes together. Gluten-free cookie dough doesn’t need heroic beating. Once the dry mix disappears, stop there.
Watch the bottoms, not just the tops. Snickerdoodles can still look pale on top when they’re done. If the bottoms are lightly browned, pull them.
Keep the coating separate until baking day. That little extra bag is not busywork. It gives you the classic crackly cinnamon-sugar finish instead of blending the spice into the dough.
Easy Variations
You can keep this mix classic, or nudge it in a slightly different direction without changing its basic character.
- Make smaller cookies: Scoop slightly under 1 inch for more cookies and a shorter bake check at around 6 to 7 minutes.
- Make larger bakery-style cookies: Use larger dough portions and expect to add a minute or two to the baking time.
- Change the spice profile: Add a pinch of nutmeg or cardamom to the coating if you want a warmer holiday-style finish.
If cinnamon sugar cookies are your thing, you might also like these Pumpkin Snickerdoodle Cookies or these tender Snickerdoodle Muffins.
Storage and Shelf Life
Store the dry mix in an airtight container in a cool, dry place and keep the cinnamon-sugar bag sealed separately until you use it. Since dry mixes stay safest and highest quality when protected from moisture, heat, and humidity, a pantry shelf away from the stove is your friend here. The USDA recommends storing dry goods in a cool, clean, dry place, which is exactly the sort of sensible kitchen advice that saves both money and aggravation.
Dry mix shelf life: For best quality, use the sealed dry mix within 6 months. That’s a conservative estimate based on the flour and spices holding flavor and performance best in airtight, cool, dry storage.
Prepared cookie dough: Refrigerate the mixed dough for up to 3 to 4 days in a covered container.
Baked cookies: Store the finished cookies in an airtight container at room temperature for up to 4 days for best texture.
Freezer option: Freeze baked cookies or shaped unbaked dough balls for up to 3 months. Thaw baked cookies at room temperature, or bake dough balls straight from the freezer and add a minute or two as needed.
Serving Suggestions
These cookies are easy to serve with coffee, tea, or a cold glass of milk, and they travel well for bake sales, cookie trays, and lunchbox treats. If you want a simple dessert plate, pair them with vanilla ice cream or sandwich two cookies around a small scoop for a fast freezer treat.
They also fit nicely into a homemade gift basket with another pantry mix, such as Gluten Free Peanut Butter Cookie Mix, if you’re putting together a practical gluten-free baking gift.
💸 Budget101® Price Breakdown: Gluten Free Snickerdoodle Cookie Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Granulated sugar |
$2.98 |
1 1/2 C. |
$0.49 |
|
Gluten-free flour mixture |
$2.96 |
3 C. |
$0.47 |
|
Baking soda |
$0.92 |
1 t. |
$0.01 |
|
Gluten-free baking powder |
$1.24 |
1/2 t. |
$0.01 |
|
Cream of tartar |
$2.68 |
2 t. |
$0.38 |
|
Salt |
$0.62 |
1/4 t. |
$0.01 |
|
Granulated sugar |
$2.98 |
2 T. |
$0.04 |
|
Cinnamon |
$1.27 |
2 t. |
$0.09 |
|
Softened butter |
$2.98 |
1 C. |
$1.49 |
|
Eggs |
$1.47 |
2 |
$0.25 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$3.24 |
👨👩👧👦 Cost Per Serving |
$0.05 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Granulated Sugar, 4 lb
- Gluten Free All-Purpose Flour, 5 lb
- Baking Soda, 16 oz
- Gluten-Free Baking Powder, 8.1 oz
- Cream of Tartar, 3 oz
- Salt, 26 oz
- Granulated Sugar, 4 lb
- Ground Cinnamon, 2.37 oz
- Unsalted Butter, 16 oz
- Eggs, 12 count
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Gluten Free Snickerdoodle Cookie Mix
Absolutely. Keep the main mix in an airtight container and the cinnamon-sugar coating in a separate sealed bag so it stays dry and fragrant. For best quality, plan to use the mix within about 6 months if it’s stored in a cool, dry cupboard.
Cream of tartar gives snickerdoodles their classic tang and helps create that distinctive texture. If you leave it out, you’ll still get a cookie, but it won’t taste quite like a true snickerdoodle, which is a bit like calling any flat shoe a ballet slipper.
Yes, you can. Since the mix only uses 1/4 teaspoon salt, salted butter usually won’t wreck anything, but the cookies may taste slightly saltier. If your salted butter runs assertive, you can reduce the added salt in future batches.
Start with softened butter, not melted butter, and bake on an ungreased sheet just as written. If your kitchen is warm and the dough feels slack, chill the shaped dough balls for 15 to 20 minutes before baking so they hold their shape better in the oven.
You sure can, and it’s a smart move unless you routinely need six dozen cookies on immediate standby. Freeze the coated or uncoated dough balls on a tray first, then transfer them to a freezer container and use within 3 months. Bake from frozen and add 1 to 2 minutes if needed.
Aim for 1-inch balls, just like the original directions. That size is what matches the 8-minute bake time and the 6-dozen yield, so if you go bigger or smaller, expect both the yield and baking time to shift.
No. Bake them on an ungreased baking sheet, which helps the cookies set the way the recipe intends. Greasing the pan can encourage extra spread, and these already have enough butter to manage their own business.
Yes, this mix doubles well as long as you scale every ingredient exactly and keep the cinnamon-sugar coating separate. If you’re making gift jars or bags, label the baking directions clearly so nobody has to guess the butter, eggs, oven temperature, or bake time later.
Check the bottoms. The recipe says to bake until the bottoms are lightly browned, and that’s the reliable cue here because snickerdoodles often stay fairly light on top. Pull them at that point so they don’t dry out.
They’re great with coffee, hot tea, or cold milk, and they also work well on cookie trays because the cinnamon flavor stands out without fighting everything else. For dessert, sandwich two cookies around a small scoop of vanilla ice cream and call it a very good idea.
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🖨️ Print-Friendly Gluten Free Snickerdoodle Cookie Mix
Gluten Free Snickerdoodle Cookie Mix
Ingredients
- 1 ½ cups granulated sugar
- 3 cups gluten-free flour mixture
- 1 teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- 2 teaspoons cream of tartar
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 cup softened butter
- 2 eggs
Equipment
Instructions
- In a large bowl, combine 1 1/2 cups granulated sugar, gluten-free flour mixture, baking soda, gluten-free baking powder, cream of tartar, and salt.
- Stir or whisk until evenly blended, then transfer the mixture to a large airtight bag or container.
- In a separate small bag, combine 2 tablespoons granulated sugar and 2 teaspoons cinnamon. Attach it to the main mix.
- To bake, beat 1 cup softened butter with 2 eggs until smooth.
- Add the dry mix and beat just until a dough forms.
- Shape the dough into 1-inch balls.
- Place the dough balls in the cinnamon-sugar bag and shake gently to coat.
- Arrange on an ungreased baking sheet.
- Bake at 400 degrees F for 8 minutes or until the bottoms are lightly browned.
- Cool slightly, then remove to a wire rack.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on measuring the mix, making the dough, shaping, and coating the cookies.
Estimated ingredient cost is based on current online package prices and amount-used calculations, so your actual cost may vary by store and date.
For best quality, store the dry mix in an airtight container in a cool, dry place and use within 6 months.
Refrigerate prepared dough up to 3 to 4 days, or freeze shaped dough balls up to 3 months.
