Gluten Free Snickerdoodles
(As adapted from Cooking Light)
3/4 cup granulated sugar
2/3 cup brown sugar
1/2 cup butter, softened (1 stick)
1 teaspoon gluten-free vanilla
1 large egg
5 1/2 ounces brown rice flour
1 Tablespoon cornstarch
1 Tablespoon tapioca flour
1/2 teaspoon xanthum gum
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
Cream butter and sugars together in the bowl of a stand mixer. Add vanilla and egg, mix until combined.
Sift, using a food processor, together dry ingredients. Add to wet ingredients and mix just until combined.
Chill dough in the refrigerator for 30 minutes.
Preheat Oven to 400. Mix in a shallow bowl 1/3 cup sugar and 1 1/2 teaspoons of cinnamon.
Form balls with the dough and roll in cinnamon sugar mixture. Place on greased cookie sheet. Bake for 4 minutes and then rotate cookie sheet, back to the front. Bake for 4 minutes longer. Let cookies cool for 1 minute on the cookie sheet then move to baking rack to finish cooling.
Makes approximately 30 cookie.