Soft, chewy cookies rolled in cinnamon sugar, made with a simple gluten-free flour blend.
Soft, chewy and rolled in cinnamon sugar, snickerdoodles are a cookie jar classic. This version uses a featherlight gluten-free flour blend with a little xanthan gum to keep them tender.
Prep 45 min · Cook 25 min · Total 1 hr 10 min
Preheat oven to 400º.
Cream together the butter, sugar and eggs in a large stand mixer.
Add flour, xanthan gum, soda, baking powder, cream of tartar and salt. Mix together until combined.
Cover and refrigerate for 30 – 60 minutes.
In a small bowl, stir together 2 tablespoons sugar and 2 teaspoons cinnamon.
Shape dough into 1 inch balls and roll in cinnamon-sugar. Place on ungreased baking sheet and bake for 8 minutes or until bottoms are lightly browned.
Let the cookies rest on the baking sheet for about 5 minutes after removing them from the oven. While still slightly warm, transfer to a cooling rack to cool completely.
