Ingredients
2 1/2
cups Betty Crocker™ Gluten Free all-purpose rice flour blend
1
teaspoon xanthan gum
1
teaspoon baking soda
2
teaspoons cream of tartar
1/2
teaspoon salt
1/2
cup butter, softened
1
cup packed brown sugar
2
tablespoons canola oil
2
eggs
2
teaspoons gluten-free vanilla
1/4
cup granulated sugar
1 1/2
teaspoons ground cinnamon
Preparation
Heat oven to 350°F. In medium bowl, mix flour blend, xanthan gum, baking soda, cream of tartar and salt.
In large bowl, beat butter and brown sugar with electric mixer on medium speed until mixed. Add oil, eggs and vanilla. Beat until well blended. Stir in flour blend mixture until just combined. In small bowl, mix granulated sugar and cinnamon; set aside.
Scoop rounded measuring tablespoons of dough, and carefully shape into balls. (Dough will be soft and slightly sticky.) Roll balls in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 9 to 11 minutes or until cookies are set and lightly golden brown. Allow cookies to cool on cookie sheet 2 minutes. Remove cookies to cooling racks. Cool completely.
