Gluten-Free Snickerdoodles

• 11- 3/4 ounces, weight (~ 2 3/4 Cups) Almond-coconut Flour Blend
• 1 teaspoon Xanthan Gum
• 2 teaspoons Cream Of Tartar
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 3 Tablespoons Granulated Sugar
• 2 teaspoons Ground Cinnamon
• 1/2 cups Unsalted Butter, Softened
• 11-78 ounces, weight (~1 1/2 Cups) Granulated Sugar
• 2 whole Large Eggs

1. 1.
2. Heat the oven to 350 degrees F. 2.
3. In a small bowl, combine almond-coconut flour, xanthan gum, cream of tartar, baking soda and, salt.
4. Combine 3 tablespoons of sugar and 2 teaspoons ground cinnamon in a second small bowl.
5. 3.
6. In mixer bowl, beat butter and 1 1/2 cups sugar until creamy.
7. Add eggs one at a time, beating well after each addition.
8. 4.
9. Gradually beat in the flour mixture.
10. 5.
11. Using a size 40 scoop (1 1/2 to 2 tablespoons), portion dough and shape into balls.
12. Roll balls in cinnamon-sugar mixture.
13. Place cookies 2 inches apart on ungreased cookie sheets 6.
14. Bake for approximately 8-10 minutes until just beginning to brown around the edges.
15. 7.
16. Remove to a wire rack and cool completely.

weight, xanthan gum, cream of tartar, baking soda, salt, sugar, ground cinnamon, unsalted butter, weight, eggs

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-snickerdoodles/ (may not work)