2 Tbsp cashew milk (or regular milk for non-dairy-free)
For dipping
1 Tbsp cane sugar
1 Tbsp brown sugar
2 tsp cinnamon
Directions
Cream the room temperature butter and sugar together with a stand mixer or electric mixer until smooth. Add in the egg and vanilla, mixing well until the ingredients are all incorporated. I set a timer for 2 minutes and just let it rip!
While it's mixing, in a small bowl - combine the flour, baking powder, salt, and 2 tsp cinnamon. With the speed on low, gradually add the flour mixture to the wet mixture. Mix until the dough all comes together, and add in the 2 Tbsp milk.
Refrigerate for 30 minutes.
When the time is almost up, preheat the oven to 375F. Line two baking sheets with parchment paper.
In a small bowl, combine the remaining 1 Tbsp cane sugar, 1 Tbsp brown sugar, and 2 tsp cinnamon (for dipping).
Remove the dough bowl from the fridge and make 1½ inch dough balls. I used a cookie scoop! Once they are rolled, dip and roll them around in the cinnamon sugar mixture before transferring to the cookie sheets. Lightly press down on each cookie with a fork to make a small indentation.
Bake for 10-12 minutes. Allow to cool for 10 minutes on the hot baking sheet before removing to a cooling rack.
Notes
**I have used both Bob's Red Mill GF baking flour and the King Arthur Measure for Measure Gluten-Free Blend with great results!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/the-fluffiest-gluten-free-snickerdoodles/