- Prep: 10 mins
- Cook: 8mins
- Additional: 1 hr
- Total: 1 hr 18m
- Serves: 24
- 2 1/2 cups (325 grams) all-purpose gluten-free flour
- 3/4 tp. xanthan gum (if needed)
- 1 tsp. cream fo tartar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cups white sugar
- 1/2 cup (1 stick) butter
- 2 eggs
- 1 tsp. pure vanilla extract
- 2 Tbsp. white sugar
- 1 1/2 tsp. cinnamon
- In a small bowl, whisk together the flour, xanthan gum (if needed), cream of tartar, baking soda, and salt.
- In the bowl of your standing mixer, beat the sugar and melted butter or margarine for about 20-30 seconds unitl mixed.
- Add eggs and vanilla extract and beat 20-30 seconds until well mixed.
- Dump the bowl of dry ingredients into your mixing bowl and mix on low until all combined. Don't overmix
- If dough is too sticky to roll, then cover the dough and place in fridge to chill for one hour.
- Preheat oven to 400°. Line baking sheets with parchment paper or silicone liners.
- In a small bowl, combine 2 Tablespoons sugar and 1 1/2 tsp. cinnamon together.
- Use a small or medium cookie scoop to scoop a ball of cookie dough. Small scoop dough balls weighed 19 grams for me, while medium scoop dough balls weighed 34 grams for me.
- Roll dough balls in sugar/cinnamon mixture and place 2 inches apart on parchment or silicone-lined backing sheets. Push down a bit on the cookie dough balls so they aren't domed. (this helps them spread and get the crackly top snickerdoodles are famous for.)
- Bake small cookies for 7-8 minutes or until set; medium cookies for 9-10 minutes. For crispier cookies, cook longer; for chewier cookies, remove while cracks look just a bit "wet" still, but edges are set.
- Slide cookies off onto a cooling rack. I just slide the whole sheet of parchment right off so I don't have to worry about breaking any cookies.
If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.