Gluten-Free Snickerdoodles

1. Heat the oven to 350°F.
2. In a small bowl, combine almond-coconut flour, xanthan gum, cream of tartar, baking soda and, salt. Combine 3 tablespoons of sugar and 2 teaspoons ground cinnamon in a second small bowl.
3. In mixer bowl, beat butter and 1 1/2 cups sugar until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually beat in the flour mixture.
5. Using a size 40 scoop (1 ½ to 2 tablespoons), portion dough and shape into balls. Roll balls in cinnamon-sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets
6. Bake for approximately 8-10 minutes until just beginning to brown around the edges.
7. Remove to a wire rack and cool completely.