Gluten Free Snickerdoodles
Snickerdoodles ½ cup butter, softened ½ cup brown sugar ¼ cup white sugar 1 egg 1 tsp vanilla bean paste 1 tsp Anthony’s Goods Cream of Tartar 3 cups Anthony’s Goods Almond Flour Topping ¼ cup white sugar 1 T Anthony’s Goods Ceylon Cinnamon
Preheat the oven to 350 degrees. Add the butter, brown sugar, and white sugar to a standing mixer. Mix the butter and sugar together until creamed. Next, add the eggs and vanilla to the mixer and beat until combined. Add the almond flour and cream of tartar and mix until a dough forms. In a small bowl, add the white sugar and cinnamon for the topping and stir to combine. Next, roll the dough into balls and then into the cinnamon sugar mixture. Place the balls onto a cookie sheet and then place the cookie sheet into the oven. Bake the cookies for 10 minutes. Once the cookies are done baking, remove them from the oven and allow them to cool on the cookie sheet for 5 minutes. After cooling slightly, use a spatula to remove the cookies from the baking sheet and onto a cooling rack. Allow the cookies to cool before consuming.