¾teaspoonxanthan gumomit if your blend already contains it
1teaspooncream of tartar
For the cinnamon sugar mixture, for rolling
In a large bowl, place the butter, 3/4 cup granulated sugar, egg, and vanilla. Beat with a handheld mixer until light and fluffy.
Add the flour, xanthan gum, salt, 3/4 teaspoon ground cinnamon, baking soda, and cream of tartar to the wet ingredients, mixing to combine after each addition.
Transfer the dough to a large piece of plastic wrap, wrap tightly and refrigerate until firm (about 30 minutes to an hour).
Once the dough is ready, preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.
Divide the dough into 18 pieces of roughly equal size. Roll each piece of dough between your palms until it forms a ball, and then press into a disk.
Combine the cinnamon and sugar for the rolling mixture in a small bowl. Toss each disk in the cinnamon-sugar mixture until it is well-coated. Place the balls of dough into the freezer for about 10 minutes, until firm again.
Roll each ball of dough in the cinnamon-sugar mixture once more, and arrange them about 2 inches apart on the lined baking sheets.
Place the rimmed baking sheets in the center of the preheated oven and bake for 8 to 10 minutes, or they are either pale but flat (8 minutes), or a tiny bit crisp around the edges (10 minutes).
Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.
Originally published in 2011 (!). Photos, video, text all new; recipe largely unchanged.
Gluten Free Snickerdoodles from Nicole Hunn at Gluten Free on a Shoestring. Find recipe online at https://glutenfreeonashoestring.com/snickerdoodles/