Creating these Irresistible Gluten Free Snickerdoodles is straightforward. Follow these steps for delicious results:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

1. Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon.

1. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

1. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

1. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until fully combined and a dough forms.

1. Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to allow it to firm up.

1. Prepare for Rolling: In a small bowl, mix the remaining 2 tablespoons of sugar with 2 teaspoons of cinnamon.

1. Shape Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture to coat.

1. Arrange on Baking Sheet: Place the coated cookie balls on the prepared baking sheet about 2 inches apart.

1. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

1. Cool: Remove from the oven and let them sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

These steps will ensure that your cookies turn out soft and flavorful!