Ingredients
Cookie Dough
1/2 cup (1 stick) butter (Dairy Free)
1/2 cup shortening
1 1/2 cup granulated white sugar
2 large eggs
1 large egg yolk
2 teaspoon vanilla extract
2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 1/2 cups Gluten Free Flour
1/2 cup (1 stick) butter (Dairy Free)
1/2 cup shortening
1 1/2 cup granulated white sugar
2 large eggs
1 large egg yolk
2 teaspoon vanilla extract
2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 1/2 cups Gluten Free Flour
To coat the cookies
1 tablespoon ground cinnamon
3 tablespoon granulated white sugar
1 tablespoon ground cinnamon
3 tablespoon granulated white sugar
Directions
1. Preheat the oven to 350˚F. Line a baking sheet or cookie sheet with parchment paper. Take the butter out of the refrigerator and cut it into 1/2” chunks. Put the chunks into a mixing bowl of a standing mixer fitted with the paddle attachment. Put the shortening in the bowl with the butter and turn on the mixer to medium, beating them together until they are well blended. Add the sugar, and continue to beat until light and fluffy.
2. Add the eggs, one at a time beating after each addition and scraping down the sides with a spatula. Add the egg yolk and beat again. Add the vanilla and beat again. Add the cream of tartar, baking soda and salt into the butter mixture and beat well. Add the flour and beat to incorporate until smooth.
2. Add the eggs, one at a time beating after each addition and scraping down the sides with a spatula. Add the egg yolk and beat again. Add the vanilla and beat again. Add the cream of tartar, baking soda and salt into the butter mixture and beat well. Add the flour and beat to incorporate until smooth.
3. Combine the cinnamon and granulated white sugar for the
coating together in a shallow bowl. Roll 1 tablespoon amounts of dough into 1”
balls into the sugar/cinnamon mixture. Place on the baking sheets about 2”
apart. Bake for 12 minutes of until the tops of the cookies start to crack a
little. Try not to over bake them, but don’t underbake them either. You want
them them to crack on top, but not to look to dark brown. Let them cool on the
pan for 3 minutes and then move them to a rack to cool.
Makes 48 cookies.
Notes:
Flour: Namaste is the gluten free flour I buy at Costco
Spices: Make sure all your spices are gluten free. I use McCormick but always check the label
Butter: I use Earth Balance vegan buttery sticks. I buy it at Smith's
Baking Soda and Baking Powder: Make sure they are gluten free sometimes the cheaper ones are processed on a facility that uses milk or wheat. Always check the label
Vanilla Extract: Some have caramel color which bothers me so I use Pure Vanilla
Recipe source Unknown
Notes:
Flour: Namaste is the gluten free flour I buy at Costco
Spices: Make sure all your spices are gluten free. I use McCormick but always check the label
Butter: I use Earth Balance vegan buttery sticks. I buy it at Smith's
Baking Soda and Baking Powder: Make sure they are gluten free sometimes the cheaper ones are processed on a facility that uses milk or wheat. Always check the label
Vanilla Extract: Some have caramel color which bothers me so I use Pure Vanilla
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