Step 1

1 For the cookies: Whisk together the flour blend, xanthan gum, if using, cream of tartar, baking soda, salt, cinnamon, ginger, cardamom and allspice in a medium bowl

Step 2

2 Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until creamy and well blended

Step 3

3 Stop to scrape down the bowl

Step 4

4 On low speed, add the eggs one at a time and then the vanilla extract, beating to incorporate after each addition

Step 5

5 Stop to scrape down the bowl

Step 6

6 On low speed, gradually add the gluten-free flour mixture, beating until a soft dough forms

Step 7

7 Cover and refrigerate for at least 1 hour and up to 2 days

Step 8

8 For rolling: Whisk together sugar, cinnamon, ginger, cardamom and allspice in a medium bowl; this is your chai spice mixture

Step 9

9 Preheat the oven to 375 degrees

Step 10

10 Line a few baking sheets with parchment paper or silicone liners

Step 11

11 Unwrap the chilled dough

Step 12

12 Scoop tablespoons of dough, rolling them into balls in your hands

Step 13

13 Drop into the chai spice mixture to coat completely

Step 14

14 Slightly flatten the balls into thick disks, spacing them 2 inches apart on the baking sheets

Step 15

15 Bake one sheet at a time (middle rack) for about 12 minutes, or until the edges are set but the cookies look slightly under-baked

Step 16

16 Let cool for 5 minutes, then transfer the cookies to a wire rack to cool completely

Step 17

17 Repeat to use all the dough