In a large bowl beat butter with a mixer on medium for 30 seconds. Add next four ingredients (through salt). Beat until combined, scraping bowl as needed. Beat in eggs and vanilla. Beat in Gluten-Free Flour Mix. Cover and chill dough until easy to handle (about 1 hour).Advertisement
Preheat oven to 375°F. Combine 1/4 cup sugar and cinnamon. Shape dough into 1 1/4-inch balls. Roll balls in sugar mixture; place 2 inches apart on an ungreased cookie sheet.
Bake about 10 minutes or until bottoms are light brown. Remove; cool on a wire rack.
Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.
Gluten-Free Flour Mix
In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.Advertisement
Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.