My favorite cookie (most of the time!)
Snickerdoodles - these require chilling so plan accordingly!
1/2 cup unsalted butter, room temp
3/4 cup sugar
Cream butter and sugar together. Add egg, milk, and vanilla; blend well.
1 T. milk
1/2 tsp. vanilla (the real stuff only!)
Whisk together ALL dry ingredients:
1/2 cup white rice flour
1/4 cup sweet rice flour
1/4 cup sweet sorghum flour
1/4 cup potato starch
scant 1/4 cup tapioca starch
1/2 tsp. cream or tartar
scant 1/2 tsp. xanthan gum
1/4 tsp. baking soda
Add dry ingredients to creamed mixture. Cover or wrap dough with plastic. CHILL at least one hour. Easily left in frig overnight.
Preheat oven - 375 degrees. Combine the following:
2 T. sugar
1 T. cinnamon
dash nutmeg, optional
Roll small balls in cinnamon-sugar mixture. (I like a small scoop here...about 2 tsp. amount or so.) Place on parchment so they can spread a bit. Bake about 9 minutes. Move to cooling rack after 1 minute.