INGREDIENTS
2 3/4 cup (345 grams) good all-purpose gluten-free flour
3/4 tsp. xanthan gum
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups white sugar
1/2 cup butter or dairy-free alternative, softened
1 tsp. pure vanilla extract
2 eggs
FOR ROLLING:
2 Tbsp. white sugar
1 1/2 tsp. cinnamon
INSTRUCTIONS
- In a small bowl, whisk together the flour, xanthan gum (if needed), cream of tartar, baking soda, and salt.
- In the bowl of your standing mixer, beat the sugar, butter or margarine, vanilla and eggs until well mixed.
- Dump the bowl of dry ingredients into your mixing bowl and mix on low until all combined. Don't overmix.
- Cover the dough and place in fridge to chill for one hour or up to 2 days.
- When ready to use, remove from fridge to soften until you can roll easily.
- Preheat oven to 400°. Line baking sheets with parchment paper or silicone liners.
- In a small bowl, combine 2 Tablespoons sugar and 1 1/2 tsp. cinnamon together.
- Roll dough into about 1 inch balls, or your desired size. Roll dough balls in sugar/cinnamon mixture and place 2 inches apart on parchment or silicone-lined baking sheets. If your dough feels tough, I recommend flattening the dough ball some.
- Bake 8-10 minutes or until set. For crispier cookies, cook longer; for chewier cookies, remove while cracks look just a bit "wet" still, but edges are set.
- Slide cookies off onto a cooling rack. I just slide the whole sheet of parchment right off so I don't have to worry about cracking any cookies.
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