Recipe | Gluten Free Snickerdoodle Cookies

Ingredients List

• 1 Cup Unsalted Butter
• 1 ½ cups White Sugar
• 2 Large Eggs
• 2 Teaspoons Vanilla Extract
• 2 ¾ Cups Marsh Hen Mill Carolina Gold Rice Flour
• 1 ½ teaspoon Cream of Tartar
• ½ teaspoon Baking Soda
• ¾ teaspoon Salt

Cinnamon-Sugar Mixture

• ¼ cup White Sugar
• 1 ½ Tablespoons Cinnamon

Directions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter. This will take about 10 minutes. Stop and scrape the sides of the bowl every couple of minutes. You are looking for very fluffy consistency.
3. Now add white sugar. Mix until fully incorporated. 2 minutes.
4. Scrape the bowl and add the eggs and vanilla. Mix for another 2 minutes. The mixer should look light and fluffy.
5. By hand with a spatula, stir in Carolina Gold Rice Flour, Cream of Tartar, Baking Soda, and Salt. Stir just until it is combined. Do not over stir.
6. Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes.
7. In a small bowl, mix the white sugar and cinnamon together
8. After 30 minutes rest, roll the dough into small balls, then roll in the cinnamon sugar. Place it on a cookie sheet with parchment paper, so they won’t stick.
9. Bake in the oven for 10 to 12 minutes. Start with 10 minutes and add time if necessary.
10. Let the cookie sheet cool for a few minutes before removing the cookies to a cooling rack.