Gluten-Free Snickerdoodles

Step 1

Preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats.

Step 2

Cream the butter and sugar until well combined. Add the egg and vanilla extract and mix at medium speed until smooth.

Step 3

Add the baking soda, cream of tartar, and cinnamon to the wet mixture and mix at low speed for 15 seconds, then add the Better Batter Gluten-Free Flour (please see notes if using Bob's Red Mill 1-to-1 Gluten-Free Flour because you'll use 1/4 cup less of it) and continue mixing at low speed for another 15 seconds before adjusting the speed to medium-high. Continue to mix until a malleable dough forms.

Step 4

Scoop about 1½ tablespoons of dough, roll it into the ball, and place it on the baking sheet. You could use a 1½ tablespoon cookie scoop (if you have one) or your kitchen scale to ensure each dough ball weighs 29-30 grams. You'll have enough dough to make 18 cookies.

Step 5

Combine 1/4 cup of sugar and 3/4 teaspoons of cinnamon in a small bowl. Roll each dough ball in the sugar-cinnamon mixture until they're all lightly coated. Place the dough back on the cookie sheet.

Step 6

Chilling the Dough:If using all butter, you may want to chill the dough in the refrigerator for one hour. This will deter the cookies from speading. Optional.If using vegan butter + palm shortening, you can bake the cookies right away. The palm shortening will give the cookies more structure since shortening melts at a higher temperature than butter.

Step 7

Bake the cookies for 8-10 minutes or until they spread and lose their doughy sheen. Remove them from the oven before they look fully done; they will continue to cook and set on the baking sheet. A slightly undercooked cookie will be soft and chewy.

Step 8

Allow the cookies to rest on the baking sheet for 10 minutes before handling and eating.