Description
Delicious gluten-free cookies coated in cinnamon sugar for a sweet treat!
Ingredients
Scale
- 1 cup unsalted butter, softened (use Smart Balance for dairy-free/vegan)
- 1½ cups granulated sugar
- 2 large eggs (use Bob’s Red Mill gluten-free egg replacer for egg allergy)
- 2 tsp pure vanilla extract
- 3 cups gluten-free all-purpose flour with xanthan gum
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (177°C).
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.
- Scrape the sides of the bowl and add in the eggs (or egg replacer) and pure vanilla extract, and cream until smooth.
- Add in the cream of tartar, baking soda, and salt, and mix until combined.
- Add in half of the gluten-free flour and mix until combined. Add in the other half of the gluten-free flour and mix until the dough forms.
- In a small bowl, stir together the ¼ cup of granulated sugar and ground cinnamon.
- Scoop out the cookie dough using a greased 1½ teaspoon cookie scoop. Roll the dough ball into the cinnamon sugar mixture and coat well.
- Place the cookie dough on a parchment paper-lined baking sheet 1-2 inches apart.
- Flatten the cookie dough ball by pressing it down in the center of the ball. Flattening the cookie dough helps to keep the cookies from puffing up in the middle.
- Bake on the middle rack for 8 minutes for softer cookies, and 10-12 minutes for crispier cookies. The cookies with the egg replacer need to bake for 12 minutes.
- Allow the cookies to cool on the baking sheet for several minutes before removing them.
- Enjoy!
Notes
- For a dairy-free option, use Smart Balance butter.
- For an egg-free option, use Bob’s Red Mill gluten-free egg replacer.
- All ovens can vary, please adjust baking time as needed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg