If you’re looking for a comforting gluten-free cookie that feels familiar and classic, these soft sorghum snickerdoodles are a great place to start.
Snickerdoodles are known for their soft centers, lightly crisp edges, and signature cinnamon-sugar coating. In this version, sorghum flour replaces wheat flour and creates a cookie with a surprisingly similar texture — tender, lightly chewy, and perfectly balanced with warm cinnamon.
Sorghum flour is one of my favorite gluten-free flours for cookies because it has a mild flavor and behaves more like traditional flour than many other gluten-free options. The result is a simple cookie that feels just like the classic version many of us grew up with.
These gluten-free snickerdoodles are easy to make, require only a handful of ingredients, and are perfect for sharing.
Why Sorghum Flour Works So Well in Cookies
Sorghum flour is one of the most versatile gluten-free flours for baking. It has a mild, slightly sweet flavor and produces baked goods with a soft crumb and good structure.
Unlike some gluten-free flours that can taste gritty or dense, sorghum flour creates cookies that are tender and balanced. It also browns nicely in the oven, helping cookies develop crisp edges and that classic golden color.
If you’re curious about other gluten-free flours and how they behave in baking, you might also enjoy my guide to the best gluten-free flours for cookies, where I compare several popular options.
Ingredients for Sorghum Snickerdoodles
These cookies use simple pantry ingredients that come together quickly.
Butter
Adds richness and helps create the soft cookie texture.
Granulated sugar
Sweetens the cookies and contributes to the classic snickerdoodle crackled surface.
Egg
Provides structure and helps bind the dough.
Vanilla extract
Adds warmth and depth of flavor.
Sorghum flour
A mild gluten-free flour that gives these cookies structure and a wheat-like texture.
Tapioca starch
Lightens the dough and helps create a soft, tender cookie.
Baking soda and cream of tartar
These give snickerdoodles their characteristic flavor and slight tang.
Salt
Balances the sweetness.
Cinnamon and sugar
The classic coating that makes snickerdoodles instantly recognizable.
How to Make Sorghum Snickerdoodles
Making these gluten-free snickerdoodles is simple and only takes a few steps.
First, cream together the butter and sugar until light and fluffy. This step helps create a soft cookie texture.
Next, mix in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the sorghum flour, tapioca starch, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the butter mixture and stir until a soft dough forms.
Allow the dough to rest for about 10 minutes. This helps the gluten-free flours absorb moisture and improves the final texture of the cookies.
Roll the dough into small balls, then coat each ball in a mixture of cinnamon and sugar. Place the dough balls on a lined baking sheet, leaving space between them.
Bake the cookies at 350°F until the edges are set and the tops develop their signature crackled appearance.
Soft Sorghum Snickerdoodles (Gluten-Free)
Equipment
- mixing bowl
- Baking Sheet
- Parchment Paper
- Hand mixer or whisk
- Small bowl (for cinnamon sugar)
Ingredients
- 1/2 cup butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup sorghum flour
- 1/4 cup tapioca starch
- 1 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
Cinnamon Sugar Coating
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter and sugar together until light and fluffy, about 1–2 minutes.
- Add the egg and vanilla extract and mix until fully combined.
- Mix dry ingredients in a different bowl: sorghum flour tapioca starch, baking soda, cream of tartar, salt
- Add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Let the dough rest for 10 minutes so the gluten-free flour can hydrate.
- In a small bowl, mix the cinnamon and sugar together.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture.
- Place cookies on the baking sheet about 2 inches apart.
- Bake for 9–11 minutes, until the edges are set and the tops are lightly crackled. (centers will be soft)
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. (they will firm up)
Notes
Chill the dough for 20–30 minutes before baking to reduce spreading. Storage
Store cookies in an airtight container at room temperature for up to 3–4 days. Freezing
These cookies freeze well for up to 2 months in an airtight container.
Tips for Perfect Gluten-Free Snickerdoodles
Let the dough rest
Gluten-free flours absorb moisture slowly. Allowing the dough to rest briefly improves cookie texture.
Don’t overbake
The cookies should look slightly soft in the center when they come out of the oven. They will firm up as they cool.
Chill the dough for thicker cookies
If you prefer thicker snickerdoodles, chill the dough for about 20–30 minutes before baking.
Roll generously in cinnamon sugar
A thick coating of cinnamon sugar helps create the classic snickerdoodle flavor and crackled surface.
Frequently Asked Questions
Can you make snickerdoodles with sorghum flour?
Yes. Sorghum flour works especially well in snickerdoodles because it has a mild flavor and creates a cookie texture similar to traditional wheat-based cookies.
What is the best gluten-free flour for snickerdoodles?
Sorghum flour is one of the best gluten-free options for snickerdoodles because it produces soft cookies with good structure and flavor.
Why are my gluten-free snickerdoodles crumbly?
Gluten-free cookies can become crumbly if the dough lacks moisture or binding structure. Letting the dough rest and avoiding overbaking can help improve texture.
More Gluten-Free Cookie Recipes
If you enjoy these sorghum snickerdoodles, you might also like:
• Sorghum Chocolate Chip Cookies
• The Best Gluten-Free Flours for Cookies
These recipes explore more ways to bake delicious cookies using gluten-free flours.
