Wonderful cinnamon and sugar cookies with a hint of vanilla. Use your favorite non-dairy butter.
1 ¼ cup brown rice flour +1 Tbsp
½ cup sorghum flour +2 Tbsp
½ cup tapioca starch
¼ cup potato starch
½ cup sweet rice flour
¼ tsp xanthan gum
1 ½ tsp cream of tartar
½ tsp baking soda
¼ tsp salt
1 ½ cup white sugar
½ cup (or 1 stick) dairy-free butter, softened
1 tsp pure vanilla extract
1 ½ tsp vanilla powder
For Cookie Rolling:
3 Tbsp white sugar
2 ¼ tsp cinnamon
- In a small bowl, whisk together the flour, xanthan gum, cream of tartar, baking soda and salt.
- In the bowl of your standing mixer, beat the sugar, butter, vanilla and eggs until well mixed.
- Dump the bowl of dry ingredients into your mixing bowl and mix on low until just mixed. Be careful not to overmix.
- Place the dough in fridge to chill for two hours. When using a non-dairy butter, the dough will be softer than with regular butter. Letting the dough sit and get nice and cold will help it to firm up so the cookies do not spread too much when baking.
- Preheat oven to 400°. Line baking sheets with parchment paper.
- In a small bowl, combine the sugar and cinnamon for cookie rolling.
- Using a spoon, scoop dough and roll into smallish balls, around 1 inch wide. Roll dough balls in sugar/cinnamon mixture and place 2 inches apart on prepared baking sheets.
- Bake 8-10 minutes. You are looking for the cookies to be a tiny bit soft still as they will harden once they come out of the oven and cool. You should see those beautiful cracks all over the tops of your cookies.
- Place the cookie sheet on a cooking rack for about 5 minutes, then slide cookies off onto the cooling rack to finish cooling.
Trouble Shooting: If your cookies flatten completely and are not slightly rounded, the dough is too soft. Place back in the fridge for at least an hour. You can also add a little more flour into the dough, about 2 Tbsp, work it into the dough and then place in fridge for 30 minutes before resuming rolling and baking.
Keywords: gluten free snickerdoodles