gluten free snickerdoodle cookies

How To Make gluten free snickerdoodle cookies

• 1

  Cream the butter and shortening together well.
• 2

  Add in the egg, vanilla beat in well combined.
• 3

  Whisk all the dry ingredients in a bowl together to combine. Then add to the creamed mixture and combine well.
• 4

  Wrap in saran, and chill a while. Long enough just to handle and roll into balls.
• 5

  Roll samll amounts into balls about a teaspoon size.
• 6

  Combine 3 tbsp. white sugar and 1 tbsp. cinnamon together. Roll the balls into mixture. Place on a light parchment lined cookie sheet. You can flatten slightly .
• 7

  Place in oven 350 preheated, and bake 10 minutes.
• 8

  Note you can use all butter in recipe, but cookies seem to spread more. If you use all shortening they tend to get hard stale like faster. So I use a combination total of 1/2 cup. I bake on middle rack on a light coloured aluminum cookie sheet. Rice flour products brown faster than normal, so keep using a light sheet, then you are more in control of cooking times.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card