Perfect Recipe - Cinnamon Snickerdoodle Cookies

Prep Time: 10 mins

Cook Time: 20 mins

Total Time : 30 mins

Servings: 36 cookies

Ingredients :

• 1⅔ cups gluten free Cookie Flour Blend** (220 g)
• 1 teaspoon cinnamon
• 2 teaspoon baking powder* OR 1 teaspoon cream of tartar + ½ teaspoon baking soda
• ¼ teaspoon xanthan gum
• ¼ teaspoon salt
• ½ cup butter room temperature
• ¾ cup sugar
• 1 egg

CINNAMON-SUGAR TOPPING

• 2 tablespoon sugar
• 1 teaspoon cinnamon

Instructions:

Dry Ingredients

• In a medium bowl, combine the cookie flour blend, cinnamon, baking powder, xanthan gum, and salt. Whisk everything together, then set aside.

Wet Ingredients

• In a stand mixer, cream together the butter and sugar on medium speed for 2-3 minutes until light and fluffy.
• Add the egg and beat for an additional 1-2 minutes until well mixed.
• With the mixer on low speed, slowly incorporate the dry flour mixture into the wet ingredients.
• Once combined, cover the mixing bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Cinnamon-Sugar Topping

• In a small bowl, mix together the sugar and cinnamon. Set aside.

Baking

• Preheat your oven to 375°F. Line two baking sheets with parchment paper.
• Using a 1¼-inch metal scoop, portion the dough and roll each portion into a ball with your hands. Coat each dough ball by rolling it in the cinnamon-sugar mixture.
• Arrange the dough balls on the prepared cookie sheets, leaving about 2 inches of space between them.
• Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
• Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Store the cooled cookies in an airtight container, and for maximum freshness, double wrap them.