Another trick is to underbake the cookies slightly.
Take them out of the oven after 10 minutes to keep the inside of the cookies soft and chewy.
Add the 1 1/2 cups sugar, baking soda, cream of tartar, and salt.
Credit: Blaine Moats
Beat until combined, scraping bowl as needed.
Beat in eggs and vanilla.
Beat in Gluten-Free Flour Mix.
Cover and chill 1 hour or until dough is easy to handle.
Shape the Cookies
Preheat oven to 375F.
Combine the 1/4 cup sugar and cinnamon.
Shape dough into 1 1/4-inch balls.
Roll balls in cinnamon-sugar to coat.
Place 2 inches apart on ungreased cookie sheets.
Bake the Cookies
Bake about 10 minutes or until bottoms are light brown.
Remove; cool on a wire rack.
Cover and store at room temperature for up to 3 months.
2,000 calories a day is used for general nutrition advice.
