Dr. Rittling's Snickerdoodle Cookies!
1 ²⁄3 cups of unbleached all purpose or Gluten Free Flour
½ tsp baking soda
¼ tsp salt
1 tsp cream of tartar
½ cup corn starch or arrowroot
1 cup non-hydrogenated margarine
1 ¼ cup raw or coconut sugar
2 Tbsp “milk”
2 tsp vanilla extract
½ cup raw sugar, make sure it is finely ground
1 tsp cinnamon
Pre-heat the oven to 375°F.
Mix together ½ cup finely ground raw sugar and 1 tsp of cinnamon in a small bowl, set aside.
Sift together the flour, baking soda, salt, cream of tartar, and corn starch. In a separate bowl cream together the margarine and sugar until light and fluffy, about 3 minutes. Add in the extract and milk and combine well. Add the dry ingredients in 2 batches. Take a tablespoon at a time of the cookie dough and roll into a ball. Roll them in the cinnamon sugar mixture and slightly flatten the ball into a disc. Place on a baking sheet. Bake for 8-11 minutes, or until golden brown. Let cool on baking sheets for 2 minutes, then transfer to a cooling rack. Let the cookies cool completely before placing into storage containers.
Total prep and baking time: 35-45 minutes
Makes 3 dozen