Gluten-Free Snickerdoodles

Ingredients

• 6 ounces white rice flour
• 2 ounces sweet rice flour
• 2 ounces cornstarch
• 1 1/4 teaspoons baking powder
• 1 teaspoon salt
• 4 ounces unsalted butter
• 2 ounces shortening
• 7 ounces granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• Cinnamon-Sugar Mixture
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Directions

1. In a small bowl, whisk the white rice flour, sweet rice flour, cornstarch, baking powder, and salt until evenly combined. In a large bowl, or in the bowl of a stand mixer with the paddle attached, beat the butter, shortening, and granulated sugar until they come together into a dense paste, about 30 seconds. Add the eggs one at a time, mixing well after each one. Pause to scrape the sides and bottom of the bowl, then add the vanilla and beat until the mixture looks airy, about 20 seconds. Stop the mixer again, add the dry mixture, then mix until the dough comes together. Cover the dough and refrigerate it for 2 hours or overnight.
2. Heat the oven to 350 degrees F. Line a baking sheet with parchment paper. Stir the granulated sugar and ground cinnamon together in a small bowl. Scoop about 1 tablespoon of dough at a time and roll each portion into a ball. Coat each ball in the cinnamon-sugar mixture, then arrange them on the prepared baking sheet. They will spread as they bake, so leave at least 2-inches between them. 9 cookies usually fit on a rimmed baking sheet.
3. Bake the cookies until they are fragrant and lightly golden brown, about 15 minutes. Take the pan out of the oven and let the cookies sit on the baking sheet for 3 minutes, then move them to a wire rack to finish cooling. Continue the same way with the rest of the dough.