Preheat the oven to 190°C (375°F).

Combine the white rice flour, tapioca flour, brown rice flour, xanthan gum, cream of tartar, baking soda, ground cinnamon, and salt in a bowl. Whisk the ingredients until combined.

In the bowl of your stand-alone mixer, with the paddle attachment attached, or using a hand-held mixer, beat the butter, cream cheese, and sugar at high speed until light and fluffy ( about 1 - 2 minutes).

Next, add the eggs and vanilla extract and beat at medium-high speed until combined (1 minute).

Afterward, add the combined dry ingredients in step 1 and mix at low speed until the cookie dough has formed.

In a small bowl, create the cinnamon sugar by adding the sugar and cinnamon and mixing it.

Then remove one tablespoon of cookie dough and roll it to form a dough ball. Roll the ball in cinnamon sugar twice and make sure that all sides of the dough ball are covered in cinnamon sugar. Repeat until you are out of dough. By the end, you should have around 23-24 dough balls. Transfer the dough balls to a baking tray aligned with parchment paper and bake the gluten-free snickerdoodles for 7-8 minutes or until the edges are slightly golden. Allow the cookies to cool in the baking tray for another 10 minutes. The cookies will further bake during this time. Then transfer the cookies to a cooling rack and allow them to reach room temperature before serving or storing.