Snickerdoodle Pretzels

These cinnamon toast pretzels are the perfect combo of salty and sweet. The buttery cinnamon-sugar coating gives you the flavor of snickerdoodles with none of the work. For a dairy-free variation, use dairy-free margarine.

-Elizabeth Barbone


  • ½ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • 4 cups gluten-free pretzels
  • ¼ cup butter or dairy-free margarine, melted


Preheat oven to 350° F. Line a rimmed baking sheet with parchment paper.

Stir together granulated sugar and cinnamon in a small bowl.

In a large bowl, gently stir together pretzels and melted butter. Add sugar-cinnamon mixture. Stir gently to coat the pretzels with the sugar mixture.

Spread pretzels onto baking sheet. Bake until sugar bubbles, about 12 minutes. Remove and let pretzels cool on the pan. Don’t eat right away. The sugar is very hot and can burn your mouth. Once the pretzels are cool, break apart.

Store pretzels in an airtight container for up to one week.