Instructions

1. Set your oven to 375°F. Grease two baking sheets or line them with parchment paper.
2. In a large mixing bowl, beat together the room-temperature butter and sugar until smooth and creamy. Add the egg and continue beating until the mixture is well combined and smooth. Then, mix in the vanilla extract, salt, and baking powder.
3. Gradually add the gluten-free flour blend to the butter mixture, stirring until everything is completely incorporated and forms a soft dough.
4. In a small bowl, combine the two tablespoons of sugar with 1 to 1 ½ teaspoons of cinnamon. Mix or shake until well combined.
5. Scoop small balls of dough, about 1 inch in diameter, and drop them into the cinnamon-sugar mixture. Roll or shake the dough balls until they are entirely coated with the cinnamon-sugar mixture.
6. Place the coated dough balls onto the prepared baking sheets, spacing them at least 1 ½ inches apart. Use the bottom of a flat glass to flatten the dough balls to about 3/8 inch thick gently.
7. Bake the cookies for 8 minutes if you prefer softer cookies or up to 10 minutes for crispier cookies. Once baked, remove them from the oven and allow them to cool on the baking sheet until firm enough to transfer to a wire rack to cool completely.
8. Once fully cooled, store any leftover cookies in an airtight container at room temperature for several days or freeze them for longer storage.