Snickerdoodles - GF

Adapted from Snickerdoodles

Yield - 36 small (1 tablespoon) cookies

1/2 cup shortening

3/4 cup + 1/4 cup sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups gluten free all purpose flour (I used Bob’s Red Mill)

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon + 1/2 teaspoon cinnamon

1. Preheat the oven to 400 F.  Line two baking sheets with parchment paper.
2. Cream together the shortening and 3/4 cup of sugar in a medium bowl with a wooden spoon.  Stir in the egg and the vanilla, stir until everything is well combined.
3. Add in the flour, cream of tartar, soda, salt, and 1/2 teaspoon of cinnamon.  Stir until just combined.
4. Combine the 1/4 cup of sugar and remaining 1/2 teaspoon of cinnamon in small bowl.
5. Use a small, 1 tablespoon scoop to portion out the dough.  Roll each ball of dough in the cinnamon-sugar mixture.  
6. Place on a baking sheet and bake for 7 minutes.  Do NOT over bake!
7. Let cool on a wire rack before packaging.