Gluten Free Snickerdoodles
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.
Ingredients
- 1 cup butter softened
- 1 1/2 cup white sugar
- 2 large eggs
- 1 tsp. vanilla
- 2 cups white rice flour*
- 1 cup tapioca starch*
- 1 1/2 tsp. xanthan gum*
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
Cinnamon-Sugar Coating
- 1/4 cup white sugar
- 2 tsp. cinnamon
Instructions
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Preheat oven to 375 degrees.
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In the bowl of an electric mixer place butter and sugar. Beat on medium for 1 minute.
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Add eggs and vanilla. Continue mixing on medium for another minute.
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In a separate bowl combine flour, starch, xanthan gum, cream of tartar, baking soda, salt and 1 t. cinnamon. Toss to combine.
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Slowly add dry ingredients to butter/sugar mixture until all ingredients are well incorporated.
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In a medium, shallow bowl place ¼ c. white sugar and 2 t. cinnamon. Toss to combine.
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Scoop out 2 tablespoons of dough, shape into a ball and then roll in the cinnamon-sugar mixture. Repeat with remaining dough.
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**Place rolled cookie dough balls in the refrigerator for 30-60 minutes to ensure a perfectly soft and fluffy cookie!**
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Line two baking sheets with parchment paper and spray with nonstick cooking spray.
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Place cookie dough balls evenly spaced on baking sheets.
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Bake for 10-12 minutes or until cookies are cooked through.
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Let cool for at least 10 minutes before serving and enjoy!
Recipe Notes
*You can also use 3 cups gluten-free 1-to-1 flour blend instead of the white rice flour, tapioca starch, and xanthan gum.