Gluten free snickerdoodles that are melt-in-your-mouth soft!! Sugar cookies get coated in a sweet cinnamon-sugar coating for the perfect gluten free cookie recipe.
Preheat oven to 375 degrees.
In the bowl of an electric mixer place butter and sugar. Beat on medium for 1 minute.
Add eggs and vanilla. Continue mixing on medium for another minute.
In a separate bowl combine flour, starch, xanthan gum, cream of tartar, baking soda, salt and 1 t. cinnamon. Toss to combine.
Slowly add dry ingredients to butter/sugar mixture until all ingredients are well incorporated.
In a medium, shallow bowl place ¼ c. white sugar and 2 t. cinnamon. Toss to combine.
Scoop out 2 tablespoons of dough, shape into a ball and then roll in the cinnamon-sugar mixture. Repeat with remaining dough.
**Place rolled cookie dough balls in the refrigerator for 30-60 minutes to ensure a perfectly soft and fluffy cookie!**
Line two baking sheets with parchment paper and spray with nonstick cooking spray.
Place cookie dough balls evenly spaced on baking sheets.
Bake for 10-12 minutes or until cookies are cooked through.
Let cool for at least 10 minutes before serving and enjoy!
*You can also use 3 cups gluten-free 1-to-1 flour blend instead of the white rice flour, tapioca starch, and xanthan gum.