Who doesn’t love Snickerdoodles? How can you not love sugar and cinnamon rolled on a sugar cookie base? Especially when they are hot, fresh out of the oven and you dunk them in a big glass of milk. Now that is good eats.
1 cup butter, softened
1-1/2 cups sugar
1 teaspoon of baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
3 cups GF Flour (I used Jules Gluten Free)
1/4 cup sugar
2 teaspoons ground cinnamon
* In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough for about 1 hour or until easy to handle.
* Preheat oven to 355°. In a small bowl combine the 1/4 sugar and the cinnamon. Shape dough into 1-1/4 inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets.
* Bake in over for 13-15 minutes or until bottoms are lightly browned. Cool on wire rack.