Gluten Free Sugar Free Snickerdoodles Ingredients: 1 cup salted butter ( softened to room temp) 4 oz cream cheese ( softened to room temp) 1 ¾ cup monk fruit sweetener 2 large eggs 1 teaspoon vanilla extract ½ teaspoon almond extract 3 ¼ cup Connie's gluten free baking mix 1 teaspoon arrowroot flour 1 ½ teaspoon cream of tartar ½ teaspoon baking soda ½ teaspoon cinnamon Topping ⅓ cup coconut sugar 1 tablespoon cinnamon Directions Combine the butter and cream cheese in a large bowl. Using a stand or hand mixer beat until creamy. Add the sugar and beat until light and creamy and well-combined Add eggs, vanilla and almond extract In a separate bowl, stir together the baking mix, arrowroot, cream of tartar baking soda and cinnamon. Gradually add dry ingredients to the butter mixture until completely combined. Cover the bowl for 30 minutes and place in the refrigerator. Preheat the oven to 350 degrees. Prepare the topping in a small bowl mixing together the cinnamon and coconut sugar. Prepare a parchment paper lined baking sheet. Take the chilled dough and roll into small balls and roll in the cinnamon sugar mixture. Place the dough balls on a cookie sheet at least 2” apart and bake at 350 degrees for 10-13 minutes. Let them sit on the cookie sheet until they cool. You can also prepare the dough balls and freeze for future baking.
