Gluten-Free Snickerdoodle Cookies

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INGREDIENTS:

FOR THE COOKIE DOUGH

  • 6 ½ tablespoons (91 g) unsalted butter at room temperature (or nondairy margarine)
  • ¾ cup (150 g) granulated sugar
  • 1 (50 g (weighed out of shell) egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups (175 g) all-purpose gluten-free flour blend (I like Better Batter here; click thru for appropriate blends.)
  • ¾ teaspoon xanthan gum (Omit if your blend already contains it.)
  • ⅛ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar

FOR THE CINNAMON SUGAR ROLLING MIXTURE

  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.
  • In a large bowl, place the butter, 3/4 cup granulated sugar, egg, and vanilla. Beat with a handheld mixer until light and fluffy.
  • Add the flour, xanthan gum, salt, 3/4 teaspoon ground cinnamon, baking soda, and cream of tartar to the wet ingredients, mixing to combine after each addition.
  • Divide the dough into 18 pieces of roughly equal size. Roll each piece of dough between your palms until it forms a ball, and then press into a disk.
  • Combine the cinnamon and sugar for the rolling mixture in a small bowl. Toss each disk in the cinnamon-sugar mixture until it is well-coated. Allow the dough to sit for 5 minutes to absorb the coating.
  • Roll each ball of dough in the cinnamon-sugar mixture once more, and arrange them about 2 inches apart on the lined baking sheets.
  • Place the rimmed baking sheets in the center of the preheated oven and bake for 8 to 10 minutes, or until they are either pale but flat (8 minutes), or, if you want them a tiny bit crisp around the edges (10 minutes).
  • Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.

Adapted from “Gluten Free on a Shoestring” by Nicole Hunn