Snickerdoodles
Full recipe is under the video
Ingredients
1 cup (205g) vegetable shortening (you may use palm shortening or other solid fat, or butter/margarine, or a combination of the two)
1 1/2 cups (192g) white sugar
2 eggs OR 1/2 c aquafaba OR 1/2 c chia OR 1/2 c flax gel (choose one, 100g total)
2 tsp vanilla extract
2 3/4 cups (330g) Better Batter Gluten Free Flour
2 tsp cream of tartar
1/4 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. white sugar
2 tsp. ground cinnamon
Instructions
Preheat oven to 400 degrees F (200 degrees C). Line cookie sheet(s) with parchment paper.
In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs gradually, blending well after each addition, then add the vanilla. Combine the flour, cream of tartar, nutmeg, baking soda, and salt; stir into the wet mixture until blended. If you are using Butter or margarine for your fat, chill the dough for 30 minutes to an hour before proceeding.
Roll or scoop the dough into balls the size of small walnuts, about 1-2 Tbsp, per cookie, depending on the size desired. Roll balls in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on prepared cookie sheet – these will spread, particularly if you used butter or margarine instead of shortening!
Bake in the preheated oven for 7 to 10 minutes or until lightly browned, but still soft. Allow to cool completely before removing from parchment paper.
