Made with traditional flavors and gluten-free ingredients, these cookies will disappear before your eyes at any gathering you bring them to. Made with our All-Purpose Flour Artisan Blend. Original recipe by Pam Jordan at I’m a Celiac.
- ⅓ cup white sugar
- 2 teaspoons ground cinnamon
FOR THE COOKIE DOUGH - 2¾ cups (385 g) Pamela's All-Purpose Flour Artisan Blend
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- 1 cup shortening
- 1½ cups white sugar
- 2 eggs, large
- 1 teaspoon vanilla
Yield: 3 dozen cookies
Preheat oven to 375° with rack in center of oven. Line a baking sheet with parchment paper.
TO MAKE THE TOPPING: In a small bowl, mix together sugar and cinnamon; set aside.
TO MAKE THE COOKIE DOUGH: In a medium bowl, mix together All-Purpose Flour Artisan Blend, cream of tartar, baking soda, cinnamon, and salt, and set aside. In the bowl of a stand mixer with paddle attachment, beat shortening and sugar together until fluffy. Add eggs one at a time, beating until creamy. Add flour mixture and mix until well combined.
TO MAKE THE COOKIES: Roll dough into 1½-inch balls, roll each ball in topping mix, and place on baking sheet, spacing balls two inches apart.
One baking sheet at a time, bake cookies for 11 to 14 minutes, until centers are puffed up, surface is cracking, and cookies are still a light color, not browned. They will collapse when removed from the oven, and the spaces between cracks may look uncooked. Set baking pan on a wire rack; remove cookies from pan when cool enough to handle.