1cupgluten and dairy free margarineI used Earth Balance Buttery Sticks
1 1/2cupssugar
2eggsreplace eggs with 2 T ground golden fax and 6 T boiling water. Set aside until gelled and cooler, about 5 minutes. Add 1/3 teaspoon gluten free baking powder to dry ingredients
2teaspoonsgluten free vanilla
3/4cupfinely ground white rice flour
10tablespoonsfinely ground brown rice flour
8tablespoonssweet rice flour
7tablespoonstapioca starch
3tablespoonscorn starchor arrowroot
2 1/2tablespoonspotato starch
2teaspoonscream of tartar
1 1/4teaspoonsxanthan or guar gum
1teaspoonbaking soda
1/4teaspoonsalt
For coating:
1/4cupsugar
2tablespoonsground cinnamon
Instructions
Cream together the margarine and the sugar until light and fluffy. Beat in eggs until well incorporated, then add vanilla. Whisk together the dry ingredients (except for the coating ingredients). Add dry to the sugar mixture, mixing until well incorporated. Chill dough, covered, for a few hours to overnight. (This really helps to smooth out the more grainy flours and hydrate the dough so that you get the texture you want.)
When ready to bake, mix together the coating ingredients in a small bowl. Using a 2 tablespoon sized scoop and your hands, make nice round balls of dough. Roll the dough in the cinnamon-sugar mixture and place on a baking pan. Bake in a preheated 400 degree oven for about 10 minutes. Allow cookies to rest on the baking sheet for 5 minutes before moving to a cooling rack.