Snickerdoodles

Ingredients

• 2 1/2 cups Gluten-Free All-Purpose Flour Blend
• 1 teaspoon Baking Soda
• 2 teaspoons Cream of Tartar
• 1/4 teaspoon Salt
• 1 cup Unsalted Butter, softened
• 1 1/2 cups Granulated Sugar
• 2 Large Eggs
• 2 teaspoons Vanilla Extract
• 2 tablespoons Cinnamon
• 1/4 cup Granulated Sugar (for coating)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together gluten-free flour, baking soda, cream of tartar, and salt.

3. 3

   In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.

4. 4

   Beat in the eggs one at a time, then stir in the vanilla extract.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. 6

   In a small bowl, combine the 2 tablespoons of cinnamon and 1/4 cup of granulated sugar for the coating.

7. 7

   Roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, coating evenly.

8. 8

   Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.

9. 9

   Bake for 9-11 minutes, or until the edges are lightly golden and the centers are set.

10. 10

    Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.