6 1/2 tablespoons (91 g) unsalted butter, at room temperature
3/4 cup (150 g) granulated sugar
1 egg (50 g, weighed out of shell), at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups (175 g) all purpose gluten-free flour (I like Better Batter here)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/8 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 teaspoon cream of tartar
Cinnamon sugar mixture, for rolling (1/4 cup (50 g) granulated sugar + 1 tablespoon ground cinnamon)
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.
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