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! 

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. 

Bake at 350 F. 10-12 minutes, or until just turning brown at the edges.   Remove from the oven and let rest a couple minutes on the pan before using a spatula to move to a cooling rack.  

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! 

Gluten-Free Snickerdoodle Cookies by Successfully Gluten Free!