Gluten Free Snickerdoodles
 
 
Ingredients
  • 1 3⁄4 cups (12 ¼ ounces) sugar, divided
  • 1 tablespoon ground cinnamon
  • 2 1⁄2 cups (12 ½ ounces) gluten free cookie flour blend
  • 1 teaspoon xanthan gum
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1⁄ 2teaspoon table salt
  • 2 sticks (1 cup) unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
Instructions
  1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Combine ¼ cup of the sugar and the cinnamon in a large freezer bag for coating and set aside. Whisk the flour, xanthan gum, cream of tartar, baking soda, and salt together in a large bowl and set aside.
  2. Beat the butter and remaining 1½ cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, and vanilla until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
  3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined. Refrigerate dough for 30 minutes to firm up.
  4. Using a cookie scoop, portion 2 tablespoons of dough at a time into balls, then roll in the cinnamon sugar to coat and lay on two parchment-lined baking sheets, spaced about 2½ inches apart. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.
  5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-snickerdoodles/