Don't settle for crunchy, sandy gluten-free cookies that fall apart before they hit the milk! You deserve a cookie that's chewy, tangy, and perfectly coated in cinnamon sugar.
Jules’ gluten-free Snickerdoodle mix recreates the nostalgic magic of grandma’s kitchen. Finally, a way to bake cookies so soft and delicious that your gluten-eating friends will be reaching for seconds.
gfJules Gluten Free Snickerdoodle Mix Ingredients
Jules’ snickerdoodle blend is made from ingredients that ACTUALLY behave like real flour, giving you that slightly puffed, soft-baked center and the perfect crinkle on top that every good Snickerdoodle needs.
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Cane Sugar
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Modified Tapioca Starch
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Potato Starch; Cornstarch
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White Rice Flour
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Corn Flour
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Xanthan Gum
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Baking Soda
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Cream of Tartar
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Sea Salt
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Cinnamon
Shop The Best Gluten Free Snickerdoodle Cookie Mix - Product Features
This 2.17 oz mix (345 g) can make 24 cookies per bag, perfect for a family treat!
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Non-GMO, vegan, dairy-free, and certified Kosher (OU)
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Certified Free From (CFF) the Big 9 Food Allergens
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NO: wheat, milk, eggs, peanuts, tree nuts, soy, fish, crustaceans, sesame
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Certified Gluten-Free (GFCO) and made in a dedicated gluten-free facility
Great Quality, Great Savings
Buy a single mix today and see why so many celiac families NEVER go back to the cheap store-bought GF mixes. Want to stock up your pantry? You can:
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Save 10% EVERYDAY with the ‘Pack of 6' option
How To Use The gfJules Gluten Free Snickerdoodle Mix
While these are perfect rolled in the classic cinnamon-sugar coating, this mix is a fantastic base for all your creative cookie ideas. Use it to make "Snickerdoodle Blondies" or add white chocolate chips for a modern twist! Try out:
gfJules® Gluten-Free Snickerdoodle Mix Recipes
INGREDIENTS
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½ cup butter / vegan butter (cold)
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1 egg or powdered egg sub
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Sugar or Cinnamon-Sugar (to roll dough balls)
INSTRUCTIONS
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Preheat oven to 400°F or 375°F (convection).
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Line cookie sheets with parchment paper and set aside. (Lighter metal pans make softer cookies).
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Cut cold butter into pieces and add to mixing bowl with ½ of cookie mix.
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Beat with mixer until fluffier, about 2 minutes.
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Add egg and remaining mix, beating just until a soft dough is formed.
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Using a 1 ½ inch cookie scoop or a tablespoon, scoop balls of dough, then roll each in sugar or a cinnamon-sugar mixture.
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Place on prepared sheets, leaving space between each ball.
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Using two fingers, gently press down on each dough ball to flatten.
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Bake for about 9 minutes, or until lightly browned on the bottoms – don’t over-bake.
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Remove to cool.
Get Everything You Need For Soft & Chewy Snickerdoodles With gfJules!
Ready to treat yourself to the softest cookies ever? Grab a bag (or save 10% with a case!)—your cookie jar is about to be very popular again.
The right tools make all the difference for that perfect bake. Pair this mix up with some of Jules’ favorite baking accessories, and get all the inspo you need on her recipe blog.
FAQs
How do I get my cookies to have those beautiful cracks on top?
For the best cracks, make sure your oven is fully preheated before sliding the tray in. Also, don't over-flatten the dough balls before baking—let the oven heat do the work of spreading them into those perfect, crinkly discs.
Can I freeze the dough for later?
Absolutely! Just roll your dough into balls (don't roll them in the cinnamon-sugar yet!), freeze them on a tray, and then pop them into a freezer bag. When you’re ready to bake, let them thaw for about 15 minutes, roll them in the sugar mixture, and bake as usual.