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Ingredients
- 2 cups Gluten Free Mama Rice Almond Blend Flour (see note)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp xanthan gum
- 1/2 cup salted butter
- 1 cup sugar
- 2 tsp vanilla
- 2 eggs
- 2 tbsp sugar
- 1 tsp cinnamon
Preparation
Step 1
Lightly whisk together flour, baking powder, salt and xanthan gum in a medium bowl. In a stand mixer, cream butter, sugar and vanilla on high speed until light and fluffy. Add eggs and mix for 30 seconds on low speed, and then slowly add flour mixture, one cup at a time until all flour is combined. Cover dough and refrigerate for at least one hour. In a small bowl, mix sugar and cinnamon.
Preheat oven to 350 F. With lightly gluten-free-floured hands, pinch off enough dough to roll into 1-inch balls. Gently roll balls into cinnamon-sugar mixture. Place on cookie sheet 2 inches apart and bake for 12 to 14 minutes. Tops will be slightly brown for a soft, chewie cookie and golden brown for a crisper cookie. Leave on cookie sheet one minute, then remove to wire cooling rack. Store in airtight container.
Note: This recipe also works well with Gluten Free Mama Rice Coconut Blend. If using this flour, add 1 tablespoon milk to the batter.