Easy recipe for gluten-free snickerdoodles. These buttery sugar cookies are rolled in cinnamon-sugar before baking. Making the cookies tasty and pretty! (Dairy-free variation included.)
Preheat oven to 375℉. Line two baking sheets with parchment paper or grease lightly.
Whisk the gluten-free flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl.
In a large bowl, mix the butter and sugar together until smooth. Add the egg. Mix on medium-high speed. Stop the mixer once and scrape the bottom and sides of the bowl.
Stop the mixer. Add the gluten-free flour mixture. Blend until the dough comes together.
Prepare Cinnamon-Sugar Coating: stir together cinnamon and sugar in a small bowl.
Scoop the dough, about one tablespoon each, into balls. Roll in cinnamon-sugar. Place on baking sheet, about an inch apart to allow for spreading. If you want, sprinkle a little extra cinnamon-sugar on each cookie. Flatten the dough a little with your hand or the bottom of a drinking glass dipped in gluten-free flour.
Bake until edges are golden brown and cookies have set, about 12 minutes.
Cream of tartar: If you don't have cream of tartar, replace it and the baking soda with 1 teaspoon baking powder.
Dairy-Free Variation: To make these cookies dairy-free, replace the softened butter with your favorite dairy-free buttery spread. Be sure to use one that's suitable for baking.