Fluffy and chewy gluten-free snickerdoodle cookies made with organic cane sugar, goat butter, millet, sorghum, and sweet white rice flour, cream of tartar and rolled in sugar and cinnamon.
Add the cane sugar and softened butter to a small stand mixer. Beat until well blended and creamy, scraping down the side several times (4-5 minutes). Add the egg, vanilla extract, and salt. Continuing mixing until well blended.
In another small bowl, mix together the millet, sorghum, sweet white rice flour, guar gum, baking soda, and cream of tartar. Mix well. Add to the wet ingredients. Mix until well combined.
Remove the dough from the mixer and form into a ball. Cover with plastic wrap and place in the refrigerater for about 20 minutes.
Meanwhile, mix together the cinmmon and sugar for the coating in small bowl. And prepare a large baking sheet with parchment paper. Preheat the oven to 350 degrees F.
When the dough has chilled, remove the plastic wrap. Pinch of a small handful of the dough and roll into ball. Dip into the sugar coating. Slightly flaten then place on the parchment paper covered baking sheet.
Bake for about 15 minutes. The edges of the cookies should start to brown. Let cool before removing from the baking sheet.