Gluten-Free Snickerdoodle Cookie Recipe
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 large egg
1/2 teaspoon vanilla
1 1/2 cups Rebecca Reilly’s GF Blend (2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch- blend and then measure amount for recipe)
1 tsp. xanthan gum (optional)

Sugar sprinkle
4 Tablespoons granulated sugar
1 1/2 teaspoons cinnamon

Cream butter in mixer bowl and then gradually add sugar while blending. Add ingredients through vanilla and combine. Sift in flour slowly along with xanthan gum while beater is turning. When dough is combines, shape into a ball and chill for at least an hour in the refrigerator. Preheat oven to 375 F. Then combine sugar and cinnamon in a small dish. Take out the ball of dough and shape small balls of dough, using a small spoon or your fingers. Dip the balls of dough in the cinnamon sugar. Bake on baking sheet lined with aluminum foil for 10-12 minutes.

Let cool for a few minutes and then remove from pan using a sharp, metal spatula. Place on a cooling rack. Enjoy!

Tasty but very rich and sweet. My first snickerdoodle attempt but not my last! I did not use xanthan gum but will next time.