Snickerdoodles

[Dee]

1 1/2 cups white rice flour
1/2 cup sweet rice flour
1/2 cup cornstarch or arrowroot
1 1/4 teaspoons GF baking powder ( can reduce to 1/4 teaspoon for flat, crisp cookies)
1 teaspoon salt
1/2 cup butter ( Earth Balance DF/SF
1/4 cup shortening (you can replace with butter for flat, crisp cookies)
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract

Sugar/Cinnamon Mixture
1/4 cup granulated sugar
1 tablespoon ground cinnamon

In small mixing bowl, whisk together white rice flour, sweet rice flour, cornstarch or arrowroot, baking powder, and salt.
In large mixing bowl or bowl of stand mixer fitted with a paddle attachment, cream butter, shortening and granulated sugar together until a thick paste forms, about 30 seconds.
Add eggs.
Stop mixer and scrape down bottom and sides of the bowl.
Add vanilla and mix until light and fluffy, about 20 seconds.
Add dry ingredients.
Blend until a dough forms.
Cover dough and chill for two hours.


Preheat oven to 350°F.
Line baking sheet with parchment paper.
In small bowl, combined granulated sugar and ground cinnamon.
Roll dough, about 1 tablespoon each, into balls.
Roll dough balls into cinnamon sugar mixture and then place on prepared cookie sheet.
Be sure to space the at least 2-inches apart.

Bake until lightly golden brown, about 15 minutes.
Allow cookies to cool for three minutes and then transfer to a wire rack to cool completely.