These gluten-free snickerdoodles with a cinnamon-sugar coating have a soft chewy center and a crisp edge for a melt-in-your-mouth classic cookie that will bring back memories. This quick and easy cookie recipe is so yummy, you won’t guess they’re gluten-free.
Beat the softened butter and shortening together in a large bowl. Mix in 1 1/2 cups sugar, then add the eggs one at a time. Mix in the cream of tartar, baking soda, and salt. Lastly, stir in the flour, scraping the sides as needed.
Roll the dough into 1-2″ balls.
In a small separate bowl, stir together the remaining 1/4 c. sugar and cinnamon.
Drop the cookie balls into the cinnamon sugar mixture.
Place about 2″ apart on ungreased cookie sheets.
Bake 8 to 10 minutes or until set. Do not overbake or they won’t be as chewy.
Cool on the cookie sheet for 5-10 minutes, then remove from cookie sheet to wire rack to cool completely.