Coffee Snickerdoodle Cookies

Contributed by our good friend Natalie. Check out this recipe and many others on her blog at: nataliewaybakes.com

Ingredients

2 cups Namaste Perfect Flour Blend
2 tsp gluten free baking powder
1 tsp. espresso powder (She used Medaglia Espresso Powder)
1 stick = ( 1/2 cup ) butter or Earth Balance Butter – softened
1 1/4 cup sugar
1 tsp. vanilla extract
1 egg
Topping
1/2 cup sugar
1 tablespoon cinnamon

Directions

1. Preheat oven to 325°F. Line a cookie sheet with parchment paper.
2. In a medium bowl add your flour, baking powder, espresso powder, mix until combined and set aside. In a large bowl cream your butter, sugar, and vanilla. Add egg and blend in. Next add your flour mixture to the wet ingredients and mix with a spatula or wooden spoon until thoroughly combined. Cover and refrigerate dough for 40 minutes. Using a cookie scoop, scoop your batter and roll into balls and then roll into your cinnamon sugar mixture.
3. Place cookie balls on cookie sheet and bake for 9 to 10 minutes. (oven temperatures may vary) Let cool and enjoy!
4. Topping: Mix sugar and cinnamon in a small bowl. Set aside until your ready to roll and coat your cookies.