2 ½cupsgluten-free all-purpose flour( (I like Pillsbury gluten-free))
½teaspoonxanthan gum (,leave out if your flour already has it)
1tablespoongluten-free baking powder
1teaspoon salt
1cupgranulated sugar
1tablespooncinnamon
1cupbuttermilk(dairy-free use cashew, almond or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.)
6tablespoonsbutter(, dairy-free use shortening or Smart Balance or Earth Balance butter)
1egg(, room temperature)
Icing:
1cuppowdered sugar
2teaspoonspure vanilla extract
4teaspoonsmilk(dairy-free use cashew, almond or coconut milk)
In a large bowl add the gluten-free flour, baking powder, salt, sugar, and cinnamon and give it a quick whisk or stir to combine the ingredients.
Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
Stir in the buttermilk. To make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold.
Add the whisked egg and stir until a soft dough forms. The dough will be sticky.
Use parchment paper or gluten-free cooking spray on cookie sheet.
Use either a cookie scoop or tablespoon to scoop out a ball of dough. Roll the dough into 1 inch balls.