Snickerdoodles have always been some of my favorite cookies. I used to make them when I was little with my Grandma and my Nana. I remember standing next to them rolling balls of dough between my tiny hands before dipping them around in the small bowl of sugar and cinnamon.
1/2 cup butter softened
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1/2 tsp vanilla
1 1/2 cup gluten-free flour (I use Namaste gluten-free baking mix)
2 tbsp sugar (Save for end)
1 tsp cinnamon (Save for end)
Mix butter for 30 seconds to soften. Add 1 cup sugar, baking soda and cream of tartar. beat until combined. Then beat in the egg and vanilla. Next, beat in as much flour as the mixer will allow and then stir in the remainder. Cover and chill for 1 hour.
Combine the sugar and cinnamon you saved for the end. Shape dough into 1 inch balls and roll in the cinnamon sugar. Place on an ungreased cookie sheet. Preheat oven to 375 degrees. Cook for 10-11 minutes. When removed from the oven, place on a wire rack to cool.