Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (softened)
  • 1 1/2 cup white sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 2 cups white rice flour*
  • 1 cup tapioca starch*
  • 1 1/2 tsp. xanthan gum*
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 cup white sugar
  • 2 tsp. cinnamon

Instruction

  • Preheat oven to 375 degrees.
  • In the bowl of an electric mixer place butter and sugar. Beat on medium for 1 minute.
  • Add eggs and vanilla. Continue mixing on medium for another minute.
  • In a separate bowl combine flour, starch, xanthan gum, cream of tartar, baking soda, salt and 1 t. cinnamon. Toss to combine.
  • Slowly add dry ingredients to butter/sugar mixture until all ingredients are well incorporated.
  • In a medium, shallow bowl place ¼ c. white sugar and 2 t. cinnamon. Toss to combine.
  • Scoop out 2 tablespoons of dough, shape into a ball and then roll in the cinnamon-sugar mixture. Repeat with remaining dough.
  • **Place rolled cookie dough balls in the refrigerator for 30-60 minutes to ensure a perfectly soft and fluffy cookie!**
  • Line two baking sheets with parchment paper and spray with nonstick cooking spray.
  • Place cookie dough balls evenly spaced on baking sheets.
  • Bake for 10-12 minutes or until cookies are cooked through.
  • Let cool for at least 10 minutes before serving and enjoy!