Gluten-Free Cinnamon Bun Sugar Cookies

My holiday baking plans hit a snag when I realized I was out of cream of tartar, a snickerdoodle essential. Luckily, inspiration struck! I whipped up a batch of irresistible gluten-free Cinnamon Bun Sugar Cookies. And to avoid the inevitable cookie monster within, I exercised restraint and only baked half the recipe.

These delightful cookies bring the warm flavors of cinnamon rolls to a bite-sized treat. They're naturally gluten-free and perfect for holiday baking or any time you crave a sweet treat.

Yields: Approximately 24 cookies Prep Time: 30 minutes Cook Time: 10-12 minutes per batch

Ingredients:

• For the Cinnamon Filling:
  • 2 tablespoons unsalted butter, softened (not melted)
  • 1/5 cup packed brown sugar
  • 1 teaspoon Ardent Mills Gluten Free Flour All Purpose Flour
  • 1 1/4 teaspoons ground cinnamon
  • Pinch of salt
• For the Cookies:
  • 1/2 cup unsalted butter, softened (not melted)
  • 3/4 cup granulated sugar
  • 3/4 teaspoon vanilla extract
  • 1 large egg
  • 1 1/4 cups Ardent Mills Gluten Free Flour All Purpose Flour
  • 1/4 teaspoon Fleischmanns Gluten-Free Baking Powder
  • 1/2 teaspoon Fleischmanns Gluten-Free Corn Starch
  • Pinch of salt

Instructions:

1. Make the Cinnamon Filling: In a small bowl, combine softened butter, brown sugar, gluten-free flour, cinnamon, and salt. Mix with a fork until well combined. Place the filling in the freezer while you prepare the cookie dough.
2. Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and granulated sugar until light and fluffy. Beat in vanilla extract and egg until well combined, scraping down the sides of the bowl as needed.
3. In a separate bowl, whisk together gluten-free flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients in the mixer, mixing on low speed until just combined.
4. Divide the dough in half. Press one half of the dough evenly around the bottom and sides of a medium bowl.
5. Drop spoonfuls of the chilled cinnamon filling over the dough in the bowl, spreading them out slightly.
6. Press the remaining half of the dough on top of the cinnamon filling. Gently fold the dough and filling together a few times until lightly incorporated.
7. Use a small cookie scoop to scoop out dough balls. Place them on a parchment-lined baking sheet and freeze for 10 minutes.
8. Preheat oven to 350°F (175°C).
9. Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly underbaked.
10. Let the cookies cool on a wire rack before storing.
11. Store cooled cookies in an airtight container at room temperature for up to two weeks.

Tips & Variations:

• For extra flavor, use a combination of white and brown sugar.
• Add a touch of nutmeg or ginger to the cinnamon filling for a warm spice blend.
• Roll the dough balls in granulated sugar before baking for a slightly sweeter cookie.

Enjoy these delicious and easy-to-make gluten-free Cinnamon Bun Sugar Cookies!

Note: This recipe has been adapted from this recipe.