• Preheat the oven to 350 degrees Fahrenheit.
• Place parchment paper onto baking stones and then set aside.

Make the Gluten Free Snickerdoodle Dough

• In the bowl of a KitchenAid Mixer, add 1 cup Butter and then insert the paddle attachment. Beat the butter for 2-4 minutes or until smooth. Use a spatula to scrape the edges of the bowl.
• Add 1 1/3 cup Granulated Sugar and 1/3 cup Brown Sugar. Beat for 2 minutes on Medium. Scrape the edges down using a spatula.
• The butter and sugar should be light and fluffy with no chunks at all.
• Add 2 eggs and mix until combined on LOW.
• Add 2 tsp Gluten Free Vanilla Extract and mix on LOW until just combined. Scrape the edges of the bowl down using a spatula.
• Add 3 1/4 cup Gluten Free Flour to the bowl but DO NO mix yet.
• To the bowl, add 1 tsp Baking Soda, 3/4 tsp Salt, and 1 1/2 tsp Cream of Tartar. Mix on LOW until the dry ingredients are just mixed in. Use a spatula to scrape the edges down.
• Use a cookie scoop or a spoon to measure out the dough. Shape the dough using your hands, then place the balls onto the prepared baking sheet.

Roll the Cookies

• In a small bowl, combine 1/3 cup Granulated Sugar with 1 1//2 Tbsp Cinnamon and mix well.
• Roll the Gluten Free Snickerdoodle cookies in the sugar mixture then replace back onto the prepared baking sheet. Make sure the dough balls are 2 inches apart.

Bake the Cookies

• Place the baking sheet or baking stone into the preheated oven and bake for 9-11 minutes, or until the edges are barely set.
• Immediately after taking the cookies out of the oven, use the bottom of a bowl or cup to flatten the cookies. Do this within 30-60 seconds of coming out of the oven.
• Let the cookies rest for 3-5 minutes and then roll the Gluten Free Snickerdoodles in the remaining sugar and cinnamon mixture and then rest the cookies on a cooling rack to cool.