2 C sweet rice flour
1/2 C cornstarch
1 1/4 t baking powder
1 t salt
3/4 C unsalted butter
1 C granulated sugar
2 large eggs
1 1/2 t vanilla extract
1/4 C granulated sugar
1 T ground cinnamon
1/4 C shredded coconut
DIRECTIONS
1. In small mixing bowl, mix together flour, cornstarch, baking powder, and salt.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and 1 C sugar. Add eggs one at a time; blend thoroughly between each addition. Add vanilla and mix until light and fluffy.
3. Add dry ingredients to butter mixture and blend until dough forms. Cover dough and chill for two hours (or over night).
4. Preheat oven to 350F. Grease a cookie sheet with cooking spray. In a small bowl, combine cinnamon and 1/4 C sugar. Have coconut accessible in another small bowl.
5. Roll dough into 1-inch balls. Flatten each ball into a circle that is 3/8" thick. Dip both sides in cinnamon-sugar then place on cookie sheet. Sprinkle a pinch of coconut and another pinch of cinnamon-sugar over the top side of the cookie; pat coconut and cinnamon-sugar down into cookie.
6. Bake 8-10 minutes, or until lightly golden brown. Remove from oven and transfer to wire rack to cool.
(This recipe is based off of these Gluten-Free Snickerdoodles, with the changes that I made.)
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