The girls love Snickerdoodles. They get so excited whenever I make them. Of course they love to help roll the cookies in sugar - a great sensory experience if you can handle the mess!
1/2 cup palm shortening
1/4 cup applesauce
1 cup sugar
1/2 tsp. vanilla
2 2/3 cups Sorghum Flour Blend
1/2 tsp. xanthan gum
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
cinnamon sugar: 1/2 cup sugar plus 1/2 tsp. cinnamon
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray, set aside.
Beat shortening, applesauce and sugar until blended. Add eggs one at a time, beating well after each addition. Stir in vanilla. Whisk together the dry ingredients. Add to the wet ingredients and mix until well-blended.
Refrigerate dough at least 2 hours or until easy to handle. Shape dough into 1" balls and roll in cinnamon sugar. Place 2" apart on the prepared baking sheet. Bake about 12 minutes until bottoms and edges are lightly browned.
Let cookies sit on baking sheet 1 minute after removing from oven before removing cookies from the pan to cool on a wire rack.