Gluten-Free Snickerdoodles

Directions

• Step 1
  Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
• Step 2
  In a large bowl, cream together the shortening and ¾ cup sugar. Mix until creamy. Add the eggs and vanilla and stir together until fully incorporated. Stir in the pancake and baking mix ¼ cup at a time, until you have a stiff dough. If the dough seems too stiff or crumbly, add 2 to 4 tablespoons cold water until you have a workable dough. Roll the dough into 1" balls.
• Step 3
  In a shallow bowl, mix together cinnamon and 3 tablespoons sugar. Roll each cookie ball in the cinnamon-sugar mixture until fully coated. Place the cookies on baking sheets 1" apart. Flatten cookies slightly with the bottom of a glass or the palm of your hand.
• Step 4
  Bake for 8–10 minutes until cookies are golden-brown.