Gluten Free Snickerdoodle Cookies
2 eggs
1 1/4 cups sugar
1/4 cup butter, softened
1/4 cup shortening
2 cups Bisquick® Gluten Free mix
2 teaspoons ground cinnamon
Preheat your oven to 375°F. Add the eggs, 1 cup of the sugar, the butter and the shortening to a large bowl and mix well. Stir in Bisquick mix until dough forms.
In a small bowl, mix the remaining 1/4 cup sugar and the cinnamon until it is evenly distributed. Shape the dough into 1 1/4-inch balls. (If dough begins to feel too soft for shaping into balls, put it into freezer for 10 to 15 minutes.) Roll the balls in the sugar-cinnamon mixture and then place them 2 inches apart on an ungreased cookie sheets.
Bake the cookies for 10 to 12 minutes or until set. Immediately remove the cookies from the cookie sheets to cooling racks and allow them to cool completely.