• In a medium bowl, use whisk or fork to gently com gluten-free flour, cream of tartar, and baking soda. Set aside.
• In a large bowl, use a whisk or electric/stand mixer to cream together granulated, brown sugar, vanilla extract and salt until thoroughly combined.
• Add eggs to the butter and sugar and mix until combined.
• Pour dry ingredients into the large bowl and gently mix using a rubber spatula until the dry ingredients are completely incorporated. (If using an electric/stand mixer, make sure to mix in dry ingredients on a low setting and scrape the bottom of the bowl). Set aside.
• At this time, preheat the oven to 350ºF and line baking sheets with parchment paper.

Roll the Cookies in Cinnamon Sugar

• In a small bowl, us a fork to evenly combine granulated sugar, cinnamon, and salt.
• Using a #50 cookie scoop, scoop the cookie dough and place in cinnamon sugar.
• Roll the scoop of dough in cinnamon sugar until a ball forms and is evenly coated in cinnamon sugar.
• Place rolled cookie dough on lined baking sheet and repeat.
• Make sure to place the rolled cookie dough balls approximately 2-3 inches apart on the baking sheet. (I like to limit my baking sheets to 6-8 balls of dough).
• Bake at 350ºF for 12 minutes or until cookies are puffed up and the edges show a slight golden color.
• Transfer cookies to a wired rack to cool for 10 minutes and repeat the previous 3 steps with remaining dough.
• Enjoy!