Gluten Free For Two : Snickerdoodle Cookies

This recipe is perfect if you want a few cookies but not 9 dozen of them. I look at a lot of recipes and think, there is no way I can eat all those before they go south. And then freeze them all? My freezer will be full after 3 batches of cookies!

Tada! This recipe makes 1 1/4 dozen cookies. Enough so I can have 3 cookies a day for the week ( as long as my husband and kids don’t find them).

Small Batch Snickerdoodle Cookies


2 Tbsp. butter, softened
2 Tbsp. shortening ( we used Spectrum natural’s)
1/3 cup sugar
1 large egg
3/4 cup gluten free flour ( I used Thrive Life )
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1/8 tsp. salt

For the coating:

2 Tbsp. sugar
1/2 tsp. ground cinnamon


Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.

In a large bowl , cream together the butter, shortening and sugar until light and fluffy ( a good hand mixer works well here). Beat in the egg.

In a medium sized bowl, whisk together the flour, cream of tartar, soda and salt. Slowly add the flour mixture to the butter mixture and beat together. No flour clouds allowed here please.

If you want to make your cookies more exciting you could stir in 1/4 cup dried cranberries or blueberries and 1/4 cup chopped pecans or almonds. Just sayin….

Place the coating ingredients in a small flat bowl or container and stir.

Drop 1 1/2″ sized balls ( just eyeball it) and roll in the cinnamon sugar.

Place cookie balls 2″ apart on the baking sheet and bake for 10 to 12 minutes or until the edges just begin to brown.

Remove from the oven and allow to cool for 1 minute on the baking sheet. Remove from the pan to a wire rack and allow to cool completely.

Makes 1 1/4 dozen cookies.


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  • Dolores

    Reply Reply March 11, 2018

    Egg is in instructions but NOT in ingredient list.

    • Kathy

      Reply Reply March 12, 2018

      Thanks for letting me know. Just fixed it 😉

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