Ingredients
Scale
- 1/2 cup (113 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (180 g) gluten-free all-purpose flour
- 2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Cream the butter and sugar together in a bowl until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt.
- Combine the wet and dry ingredients until well incorporated.
- If your kitchen is warm, chill the dough for 30 minutes to reduce spreading.
- Scoop 1½ tablespoon balls of dough and roll them in the cinnamon-sugar coating.
- Place the dough balls on parchment-lined baking sheets.
- Bake in a preheated oven at 350°F (175°C) for 9–11 minutes until edges are set but centers remain soft.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, measure flour correctly and chill the dough if your kitchen is warm. Use parchment or a silicone mat for even baking.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free