No one could tell the cookies were gluten free. There was no grainy texture. If you can’t have corn these flour blends are a great option.
— Amanda,

Snickerdoodles are probably my favorite cookie of all time. I just love the soft inside and then crispy outside with a burst of cinnamon flavor. I make snickerdoodles every Christmas because of the festive candy cane decoration.  These are also really fun to make with kids!

Gluten Free Snickerdoodle Holiday Cookies,

1/2 cup butter
1/2 cup shortening
1 and 1/2 cups sugar
1 teaspoon pure peppermint extract
2 eggs
2 and 3/4 cups Blends by Orly London Blend
2 teaspoon cream of tartar
1 teaspoon gluten free baking soda
1/4 teaspoon salt
2-3 finely crushed candy canes
1/4 cup sugar or white sugar sprinkles 

Cream together butter, shortening, sugar, peppermint extract, and eggs until light and fluffy.  Add gluten free flour, cream of tartar, baking soda and salt. Beat until combined.  Roll into one inch balls.  The hardest thing about these cookies (if you can even call it hard) is the crushed candy canes. They will stick together a bit once they are crushed. The best way I found to combat this was to crush them in the food processor with the sugar crystals. I would just take out a little at a time so I could pulse them to loosen them up.  Roll balls into the mixture of candy canes and sprinkles.  Bake at 375 for 8 to 10 minutes.