Snickerdoodles

Beat together:

            1 cup butter

            1½ cups sugar or ½ cup gently packed 1:1 brown sugar substitute (I use Swerve) + ½ cup white sugar substitute (I use Pyure)

            2 eggs (when using sugar substitutes, I separate the eggs & whip the whites to soft peaks)

Whisk together, then blend in:

            2¾ cup flour or 2¾ cup Bob’s Red Mill 1 to 1 GF flour or 2¾ cup ATK flour + ½ tsp + heaping 1/8 tsp xanthan gum or 2 cups white rice flour + ¾ cup millet flour + ½ tsp + heaping 1/8 tsp xanthan gum

            2 tsp cream of tartar

            1 tsp baking soda

            ½ tsp salt

            *If making with sugar substitutes – add the whipped egg whites after all other ingredients are thoroughly combined, then mix just enough to blend in egg whites

Cover bowl & chill (at least 1 hour, until dough is firm & easy to handle).

Roll into small balls. Roll balls in mix of 2 tbsp sugar or 2 tbsp white sugar substitute (I use Pyure) & 2 tsp cinnamon.

   *If making SF, flatten with palm or bottom of glass. If glass is sticking to cookies, just dip in cinnamon & sugar.

Place on ungreased cookie sheet.

Bake at 400° for 8-10 minutes or 6-7 minutes for GF &/or SF. Keep an eye on the bottoms, they can brown quickly!

Remove to wire rack to finish cooling

   *If GF or SF, can cool for a minutes on pan before removing to wire rack.