There are all sorts of varieties of snickerdoodle cookies, but these are the light and flaky sort of cookie. I really wanted some sort of light cinnamon treat to have after a rich meal of homemade enchiladas (technically, I made the easier to whip up lasagna-style layered enchiladas), but wasn't quite in the mood for something as decadent as a gluten-free tres leches cake. These were perfect! Nice and light. Enjoy!
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Yummy GF Snickerdoodle Cookies, fresh from the oven!
Snickerdoodle Cookies!
Makes ~48 small cookies
Preheat oven to 350 F. Line cookie sheets with parchment paper or silicon liners.
In a small bowl, mix together, and then set aside:
1/2 cup sugar
1-2 Tbsp cinnamon (depending on how you like it)
In a large bowl, whisk together dry ingredients:
1/2 cup brown rice flour
1/2 cup arrowroot starch (or scant 1/2 cup cornstarch)
1/4 cup tapioca starch/flour
1/4 cup potato starch
3/4 tsp xanthan gum
1/4 tsp baking soda
1/4 tsp salt
In a mixer, cream until light and fluffy:
1/2 cup butter, softened
4 oz cream cheese, softened
3/4 cup sugar
Add and mix in, scraping down a couple times:
1 egg
1 tsp vanilla bean paste or extract
Add the flour mixture ingredients into wet ingredients. Mix, just until combined.
Scoop small scoops of dough into your cinnamon-sugar mixture, gently using your fingertips to roll the dough around in the cinnamon-sugar. Place each cookie ball onto your pan. Press gently to flatten a bit. These do spread out quite a bit, so here I used a smaller than average scoop and some did hit into the others, if in doubt, make a tray with them 3 x 4 and see how they look, then you can adjust.
Scooped, rolled, and ready to flatten!
Flattened slightly, and ready to bake. I find doing this before baking makes for a much more event cookie overall.
These should be fine to store in a closed container for a few days at room temperature, but I prefer to freeze leftovers in a ziploc for later. Enjoy! 
Fresh from the oven! Yum!
