Celebrate fall, the season of cinnamon, with Gluten-Free Snickerdoodle Cookies. These tasty cinnamon sugar treats are soft inside with a slightly crispy exterior. The recipe makes about two dozen cookies.
Ingredients
- 4 T butter, melted
- ¾ C sugar
- 2 t vanilla
- 1 egg
- 1 C white rice flour
- ¾ C tapioca starch
- ¾ C potato starch
- 1 ½ t baking powder
- ½ t xanthan gum
- Topping: 2 T sugar and 1 t cinnamon
Directions
Preheat oven to 350 degrees.
Mix melted butter, sugar, vanilla, and egg until thoroughly combined.
In a separate bowl, whisk white rice flour, tapioca starch, potato starch, baking powder, and xanthan gum together. Add these dry ingredients all at once to the butter mixture and mix until you have a uniformly crumbly batter.
Press dough with hands into a large ball. Pull off pieces of dough and roll into one-inch balls.
Mix 2 T sugar and 1 t cinnamon topping in small shallow bowl.
Roll balls of dough in cinnamon mixture to coat and then flatten each ball into ½ inch discs on parchment-covered baking sheet.
Bake at 350 degrees for 12 – 14 minutes.
Enjoy your Gluten-Free Snickerdoodle Cookies!
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