Ingredients

• 1 cup Unsalted Butter softened
• 1 1/2 cups Sugar
• 2 Large Eggs
• 2 3/4 cups Gluten Free 1-to-1 Baking Flour
• 2 tsp Cream of Tartar
• 1 tsp Baking Soda
• 1/4 tsp Salt

• 3 Tbsp Sugar
• 3 tsp Cinnamon

Instructions

1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time.
3. In a separate bowl, whisk together Gluten Free 1-to-1 Baking Flour, cream of tartar, baking soda, and salt to get out any lumps. Add this to the butter mixture and beat until just combined. Refrigerate dough for about 10 minutes.
4. While waiting, stir together 3 tablespoons of sugar and cinnamon. Roll about a tablespoon of dough into a ball, roll into the cinnamon sugar mixture, and place on the baking. Repeat, leaving about 2 inches between dough balls. If dough is very soft, chill dough balls before baking.
5. Bake for 11- 13 minutes or until lightly golden, rotating the pans halfway through. Remove to wire rack to cool. Repeat with remaining dough.