160gramsKing Arthur Measure for Measure Gluten Free Flour Mixabout 1 ⅓ cups
Cinnamon-Sugar
25gramsgranulated sugarabout 2 Tablespoons
1 ½teaspoonscinnamon
Instructions
In a large bowl of a stand mixer, add vegan butter and granulated sugar. Beat on low speed for 30 seconds. Stop the machine and scrape down the sides.
Add the egg and vanilla extract and mix on low speed for 15 seconds.
In a medium bowl, add the salt, baking powder, and gluten free flour mix. Mix until fully combined.
Add the flour mixture to the butter mixture and mix for 1 minute on low speed. Scraping the sides down once.
Set the batter aside to rest for 30 minutes.
Preheat the oven to 375F. Place parchment paper on baking sheets.
Portion 1" size balls of dough on a baking sheet. Roll into balls.
In a small bowl, stir together cinnamon-sugar mixture.
Roll each ball of dough in the cinnamon-sugar and place back on the cookie sheets.
Bake for 8-9 minutes. Let cool for a few minutes then remove from the pan to wire racks to cool. Serve warm or cool.
Notes
Measure ingredients by weight where weight is given.Make sure ingredients are at room temperature.Allow batter to rest for 30 minutes before portioning the dough.Baked cookies store very well in an airtight container for up to 4 days. Cookies may be frozen for longer storage. Freeze for up to 1 month. Defrost at room temperature.