Snickerdoodles (GF)

My kids like these better than the regular wheat Snickerdoodles. This recipe turns out more crunchy and buttery than I like, but maybe that's why the kids like them so much. If you like a chewy-er, softer cookie, than use less butter.

This recipe is not mine, it's taken from a Jules' CookiE-book. I don't use her GF flour mix anymore, but the cookies still turn out just fine.

Here's the recipe:

1 1/2 C sugar

1 C butter

2 eggs

2 3/4 C GF flour

1 tsp baking soda

2 tsp cream of tartar

1/4 tsp salt

2 Tbs sugar

2 tsp cinnamon

Directions:

Cream shortening and sugar until fluffy. Add eggs and beat until combined.

In a separate bowl, whisk dry ingredients together: flour, b. soda, cream of tartar, salt. Add to wet ingredient bowl and mix thoroughly.

Cover tightly and refrigerate until cold, at least 2 hours.

Preheat oven to 400 F (static) or 375 (convection).

Shape dough into 1-inch balls by rolling in the palms of your hands. Roll each ball in the sugar and cinnamon mixture. Place on a parchment-lined baking sheet spaced 1-inch apart, and bake for 8-9 minutes, or until lightly browning and puffed. Remove to cool on a wire rack; the cookies will sink slightly in the middle when cooled - this is normal.

Yield: approximately 3 dozen cookies.