The most delicious and soft Snickerdoodle cookies, they will be a crowd pleaser! And the best part about this recipe is that you don't have to refridgerate the dough before baking, as long as you soften your butter and don't melt it!
Easy and quick to make when you're in a hurry or having a cookie craving!
Gluten Free Snickerdoodle Cookies
Best served warm! Will definitely please a crowd!
Preheat oven to 350 °F/ 175°C.
In a separate bowl cream the butter and sugar together. Add the egg and vanilla extract until combined.
While mixing the butter mixture, slowly add the dry ingredients. Mix until just combined.
In a small bowl mix the cinnamon and sugar for the topping.Using a melon baller to scoop a ball of dough, roll in the cinnamon-sugar topping.
Place on a baking tree and using the bottom of a glass press until flat.
Bake for 10 minutes or until golden brown, let stand for 1 minute before removing them to a wire rack to cool.
Best served warm!