Credit goes to Irwin Lin of Eat the Love for this delicious recipe.
Gluten Free Girl also has a blog post today about Irwin's Snickerdoodles !
This recipe is amazing!
½ cup (1 stick) unsalted butter
1 Tbsp ground cinnamon
3 Tbsp sugar
½ cup trans-free shortening
1 ½ cup white sugar
2 large eggs
1 large egg yolk
2 tsp vanilla extract
2 tsp cream of tartar
1 tsp baking soda
½ tsp kosher salt
1 tsp xantham gum
1 cup sweet sorghum flour
1 cup superfine white rice flour
1 cup millet flour
1/2 cup tapioca flour/starch
(I substitute my own gluten free baking mix for the flours, xantham gum and starches)
1. Take the butter out of the refrigerator and cut it into ½” chunks. Put the chunks into a mixing bowl of a standing mixer (outfitted with the paddle attachment).
2. Preheat the oven to 350˚ F
3. Line a baking sheet or cookie sheet with silpats or parchment paper
4. Combine the cinnamon and the 3 Tbls of granulated white sugar together in a shallow bowl. Put aside.
5. Put the shortening in the bowl with the butter and turn on the mixer to medium, beating them together until they are well blended.
6. Add the 1 ½ cups of sugar, and continue to beat until light and fluffy.
7. Add the eggs, one at a time beating after each addition and scraping down the sides with a spatula. Add the egg yolk and beat again. Add the vanilla and beat again.
8. Add the cream of tartar, baking soda, salt and xantham gum into the butter mixture and beat well.
9. Add the flours and beat until smooth.
10. Roll 1 tablespoon amounts of dough into 1” balls into the sugar/cinnamon mixture. Place on the baking sheets about 2” apart.
11. Bake for 12 minutes of until the tops of the cookies start to crack a little. Try not to over bake them, but don’t underbake them either. You want them them to crack on top, but not to look to dark brown. Let them cool on the pan for 3 minutes and then move them to a rack to cool.
Makes 48 cookies.