Gluten Free Snickerdoodles
adapted from The Brown Eyed Baker
2 cups Maninis Multipurpose gluten free flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup butter
1½ cups sugar
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon
Preheat oven to 350°F. Line baking sheets with parchment paper.
Whisk together the flour, cream of tartar, and baking soda in a medium bowl. Set aside.
Cream together the butter and sugar until light and fluffy with a hand mixer or a kitchenaid.
Gradually blend in the flour mixture, beating on low speed just until the flour is blended.
Mix together the sugar and cinnamon in a small bowl.
Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
Place on prepared baking stone 2 inches apart and bake for 10 minutes.
Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack.