- 1/2 cup salted butter, softened, 8 Tablespoons, 4 ounces
- 3/4 cup organic sugar
- 1/8 Teaspoon Vietnamese cinnamon
- 1 egg
- 1 1/2 cups gluten free flour, I used Namaste
- 1 Teaspoon cream of tartar, see note
- 1/2 Teaspoon baking soda
- pinch of sea salt
- 2 Tablespoons organic sugar
- 1 1/2 Teaspoons Vietnamese cinnamon
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Cream together the butter, sugar, and cinnamon with an electric mixer, scraping down the sides as necessary. This will take 4-5 minutes to properly break down organic sugar.
- Scrape down the sides and and add the egg. Beat the egg in to thoroughly combine, then add the flour, cream of tartar, baking soda, and pinch of sea salt. Turn the mixer on low speed and mix just to combine.
- Portion the cookie dough into 1 1/2 Tablespoon portion and roll them into balls. Mix together the sugar and cinnamon and roll the cookie dough balls in it until they’re completely covered.
- Place them, about 10-12 per baking sheet, and bake for 8-10 minutes or until they’re puffed in the middles with browned bottoms, and are no longer gooey or doughy in the middle.
- Cool completely before storing in an airtight container. These keep for 2 days at room temperature or up to 1 month in the freezer.
If you don’t have cream of tartar, you can substitute 1 1/2 Teaspoons baking powder for the cream of tartar and baking soda. I’ve made them this way a few times when I’ve ran out of cream of tartar. I couldn’t tell any difference and neither could my mom.