Butter and eggs both show up in the checklist, so let's work with what's genuinely fair game: a gluten free flour blend, cream of tartar, and that irresistible cinnamon-sugar coating. These cookies bake up with crackled, sugar-crusted tops and soft, chewy centers thanks to a short chill that keeps the dough firm and easy to roll. Cream of tartar gives that classic snickerdoodle tang, while a generous roll in cinnamon sugar before baking creates a crisp, spiced crust around every edge. The dough comes together in one bowl and scoops into neat little rounds that spread just enough to crackle without losing their shape. Pull them from the oven while the centers still look slightly underdone, and they'll set into that perfect chewy-in-the-middle texture as they cool. This is a genuinely solid pick for a plant-based cookie jar, delivering all the warm cinnamon flavor of the original with none of the fuss.
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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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