Snickerdoodles are my favorite. I must say that "Lucy's" makes a pretty darn good Gluten-Free Snickerdoodle for a "grab and go". But as always I prefer to make things myself. This recipe rocks. I double it, because our house is never empty. YOU CANNOT TELL THEY ARE GLUTEN-FREE Try it!
Preheat the oven to 350.
•1/2 c. (1 stick) butter, softened
•3/4 c. sugar
•1 large egg
•1/2 tsp. vanilla
•1 c. white rice flour
•1/2 c. potato starch
•1/4 tsp. salt
•1 tsp. cream of tartar
•1/2 tsp. baking soda
•1/2 tsp. xanthan gum
•2 Tb. sugar
•2 tsp. cinnamon
In your kitchenaid cream together the butter and sugar. Add the egg and vanilla and beat several minutes until light and fluffy. In a smaller bowl, combine the flour, starch, salt, cream of tartar, baking soda, and xanthan gum. Add these dry ingredients to the mixing bowl. Combine on low speed until moistened then beat on medium speed about 30 seconds more.
In a very small bowl, combine the 2 Tb. sugar and the cinnamon. Roll the dough into balls approximately 1 1/4 inches in diameter. Roll the balls in the cinnamon sugar. Place them on a greased cookie sheet, or preheated baking stone ( I love my baking stone ) about 2 – 3 inches apart. Using parchment paper or a silicone mat (silpat)works well.
regrease the paper/mat/cookie sheet between batches to help them spread evenly. Bake at 350 degrees about 10 minutes. Move them to a wire rack to cool.
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