Gluten Free Snickerdoodle

Line a baking sheet with parchment paper or a silicone baking mat and pre-heat oven to 350 degrees F.

MAKE THE COOKIE BATTER…

1. Whisk together flour, cream of tartar (or 1 1/2 tsp of lemon juice or vinegar), baking soda, cinnamon and salt in a medium bowl.
   • IMPORTANT NOTE: Please measure flour carefully, sifting through a fork or flour sifter. Once there’s a small mound of flour extending above the rim of the measuring cup, scrape off the top using the backside of a knife. Do not pat flour down into the cup – Too much flour dries out your cookies!
2. In a separate bowl, whisk together butter (or melted, cooled coconut oil), egg and vanilla. Once blended, stir in Big Tree Farms Organic Vanilla Coconut Sugar.
3. Add the flour mixture into the butter mixture, stirring until combined.
4. Chill cookie dough in bowl in the fridge for 30 minutes.

AND NOW FOR THE TOPPING…

1. Mix together sugar and cinnamon in a small bowl until completely combined and no lumps remain.

LET’S GET THESE DOODLES IN THE OVEN…

1. Remove dough from the fridge.
2. Using a spoon and spatula, drop a small amount of dough into the coating, rocking the ball back and forth to fully cover in this luscious cinnamon sugar (DON’T TOUCH THE DOUGH UNTIL IT’S COVERED!).
3. Once coated, roll the dough into a ball or cylinder depending on whether you want a thinner or thicker cookie (see NOTES below).
4. Place on prepared baking sheet – For thinner cookies, gently flatten your dough on the sheet).
5. Bake at 350 degrees F for 9-11 minutes.

Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Eat ’em up!

NOTES

SIZE OF SNICKERDOODLE IS A VERY PERSONAL DECISION…

• For THICK Snickerdoodles, use 6 TBSP of Big Tree Farms Organic Vanilla Coconut Sugar
• For SLIGHTLY THICKER Snickerdoodles, use 7 TBSP of Big Tree Farms Organic Vanilla Coconut Sugar
• For THINNER Snickerdoodles, add 2 tsp of room-temperature milk (any kind) at the same time as the vanilla extract.

LIKE A ROLLING STONE…

• For THICKER Snickerdoodles, roll the dough so that it’s taller than it is wide (think: cylinder).
• For THINNER Snickerdoodles, roll the dough into balls and flatten them slightly before baking

PUT A COAT ON…

• This will be a sticky situation and that’s exactly how it’s supposed to be – these Doodles will be beautifully pillowy and chewy. To manage this situation, do not touch the cookie dough until it’s covered in the cinnamon sugar mixture – the coating acts like a barrier and prevents it from sticking to your hands.