📖 Instructions

1. Preheat your oven to 375°F (190°C). Make sure the rack is in the center.
2. In a medium bowl, whisk together the gluten-free flour blend, cream of tartar, baking soda, and salt. Set aside. (Make sure your gluten-free flour blend contains xanthan gum, or add about 1/2 teaspoon to the mixture.)
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use a hand mixer or a stand mixer for this step. It should take about 3-4 minutes.
4. Beat in the egg and vanilla extract until well combined. Don't skip the vanilla; it really enhances the flavor!
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Overmixing can result in tough cookies, and nobody wants that!
6. In a small bowl, combine the granulated sugar and ground cinnamon for the coating. I sometimes add a pinch of nutmeg for extra warmth.
7. Use a cookie scoop or your hands to roll the dough into 1-inch balls. This recipe makes about 24 cookies, so you'll have plenty to share.
8. Roll each dough ball in the cinnamon-sugar mixture, coating it evenly. Make sure they're fully coated for that signature snickerdoodle look and taste.
9. Place the coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Parchment paper is your friend here; it prevents sticking and makes cleanup a breeze.
10. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. Keep a close eye on them; gluten-free cookies can go from perfect to overbaked quickly.
11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly.
12. Store the cooled cookies in an airtight container at room temperature. They'll stay fresh for about 3-4 days... if they last that long!