-
1
Preheat the oven to 350EsF.
-
2
In a large bowl, mix the sorghum flour, brown rice flour, white rice flour, tapioca flour, xanthan gum, baking soda, salt, and cream of tartar with a whisk.
-
3
Cream the butter and sugar in a mixer or with a hand mixer until light and fluffy.
-
4
Add the eggs one at a time and mix until they're fully incorporated.
-
5
Slowly add the flour mixture until complete incorporated. Mix until dough comes together slightly.
-
6
Using a cookie scoop or tablespoon, form ball about 1-1 1/2 inches in diameter.
-
7
In a wide bowl, mix together the sugar and the cinnamon. Roll the dough so it's completely coated in cinnamon and sugar.
-
8
I do this process for the entire batch of dough before I start baking. It gets the messy part of the Snickerdoodles out of the way so you don't need to be constantly washing your hands from the dough. Also, I keep the plate of all the dough in the fridge while I bake up the other batches just to make sure it doesn't get too warm from the heat of the oven in the kitchen.
-
9
Bake for 11 minutes, turning half way, or until the edges are slightly golden browned.
-
10
Allow to cool for a minute on the tray and transfer to a rack to complete cooling.
-
11
Snickerdoodles, like most sugar cookies, taste good when they're fresh out of the oven, but even better once they've cooled off. They stay well great. If possible, I actually think they taste the best the second or third day. They were all devoured after only 3 days in my house, but kept in an airtight container they stayed great. I'd say they had at least another 2-3 days in them if not more. If you don't want the whole recipe at once, with these I'd bake them all up then freeze them right after they cool and they should stay fresh a few months.
