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Mix together butter, sugar and eggs in a large bowl.
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Mix rest of the biscuit ingredients in a bowl and then add to the egg mix, beat well to create a very thick batter and chill for 10 mins.
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Mix together cinnamon and sugar in a bowl.
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Roll walnut sized balls of the batter in the sugar and cinnamon mix until thoroughly covered. The batter will not be holdable to create balls with, so use a spoon to drop it in the sugar, once coated you should be able to hold it.
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Place the balls on baking tray a fair way apart as they spread. Bake for 12 mins on gas mark 4/180c. Remove from the tray immediately and cool.
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Gluten Free Snickerdoodles
These soft cinnamon coated biscuits will be perfect for a gluten free treat at Christmas!
- Recipe by Alison Wheatley
- Added14th December 2015
- Prep Time20 Mins
- Makes36 biscuits
A snickerdoodle is a popular basic biscuit rolled in cinnamon, originally from Germany but now very popular in the US, they are especially popular come Christmas time when the Christmas spices, especially cinnamon grow more popular. They are a very easy to make biscuit and it's even easier to eat the lot!
This recipe is
Contains
- Egg
Method
Nutritional Information (Per biscuit)
Cals
Calories
102
Carbs
14g
Fibre
0g
Fat
5g
Sugar
8g
Protein
1g
Last updated 8th August 2025
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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