These snickerdoodles roll up soft, tangy from cream of tartar, then get a generous coat of cinnamon sugar before baking into that classic crackled top. A short chill keeps the dough easy to shape into neat balls, and pulling them from the oven while the centers still look slightly underdone is the trick to that soft, chewy middle with just-set edges. The gluten free flour blend gives you a tender, sturdy crumb that holds together beautifully once cooled. Cinnamon and vanilla keep the flavor warm and classic, cookie-jar territory in every bite. This one's a solid pick for a dairy free baking rotation, no fuss, no flavor sacrificed. Let them cool fully on the rack for the best texture, then stack them up because they won't last long.
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Whisk together the gluten free flour blend, cream of tartar, baking soda, xanthan gum (if using), and salt in a medium bowl until evenly combined. Set aside.
Beat the softened butter and 1 1/2 cups granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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