Snickerdoodles (Gluten-free

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 1 tsp Cream of tartar
  • 2 3/4 cup Goodall-purpose gluten-free flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 5/8 cups White sugar
  • 3/4 tsp Xanthan gum

• Other

  • 1/2 cup Butter or dairy-free alternative, softened

Found on mygluten-freekitchen.com

Description

Ingredients

• 2 3/4 cup (345 grams) goodall-purpose gluten-free flour(I used gfJules)
• 3/4 tsp.xanthan gum (omit if using gfJules or another brand with xanthan gum)
• 1 tsp. cream of tartar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 1/2 cups white sugar
• 1/2 cup butter or dairy-free alternative, softened
• 1 tsp. vanilla extract
• 2 eggs
• 2 Tbsp. white sugar
• 1 1/2 tsp. cinnamon

Directions

• Preheat oven to 400°. Line baking sheets with parchment paper or silicone liners.
• In a small bowl, whisk together the flour, xanthan gum (if needed), cream of tartar, baking soda, and salt.
• In the bowl of your standing mixer, beat the sugar, butter or margarine, vanilla and eggs until well mixed.
• Dump the bowl of dry ingredients into your mixing bowl and mix on low until all combined.
• Cover the dough and place in fridge to chill for one hour or up to 2 days.
• When ready to use, remove from fridge to soften until you can roll easily.
• In a small bowl, combine 2 Tablespoons sugar and 1 1/2 tsp. cinnamon together.
• Roll dough into about 1 inch balls, or your desired size.
• Roll dough in sugar/cinnamon mixture and place 2 inches apart on parchment or silicone-lined baking sheets.
• Bake 8-10 minutes or until set. For crispier cookies, cook longer; for chewier cookies, remove while cracks look just a bit wet still, but edges are set.
• Slide cookies off onto a cooling rack. I just slide the whole sheet of parchment right off so I dont have to worry about cracking any cookies.