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Preheat oven to 350F. Line 2 baking sheets with parchment paper.
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In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time.
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In a separate bowl, whisk together Gluten Free 1-to-1 Baking Flour, cream of tartar, baking soda, and salt to get out any lumps. Add this to the butter mixture and beat until just combined.
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Refrigerate dough for about 10 minutes.
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While waiting, stir together 3 tablespoons of sugar and cinnamon.
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Roll about a tablespoon of dough into a ball, roll into the cinnamon sugar mixture, and place on the baking. Repeat, leaving about 2 inches between dough balls.
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Bake for 11- 13 minutes or until lightly golden, rotating the pans halfway through.
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Remove to wire rack to cool. Repeat with remaining dough.