Snickerdoodles With a Hint of Ginger

This is based on Mrs. Sigg's Snickerdoodles (it's an excellent recipe; you should try it). These cookies came out soft with a touch of ginger. If you don't have oat flour use a food processor or blender to pulverize oatmeal.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 100 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 ½ cups white sugar
• 2 tablespoons white sugar
• 3 cups all-purpose flour
• ¼ teaspoon ground ginger
• 2 teaspoons cream of tartar
• 1 cup oat flour
• 1 cup salted butter, softened

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.

Step 2

Beat 1 1/2 cups sugar, butter, eggs, and vanilla extract together in a large bowl until smooth and creamy.

Step 3

Sift all-purpose flour, oat flour, cream of tartar, and baking soda together into a bowl. Beat 1/2 of the flour mixture into butter mixture; and remaining flour mixture and beat until dough is just combined. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

Step 4

Whisk 2 tablespoons sugar, cinnamon, and ginger together in a shallow bowl.

Step 5

Roll chilled dough into 1 1/2-inch balls and roll each ball in cinnamon-sugar mixture to coat. Place coated dough 2-inches apart on prepared baking sheets.

Step 6

Bake in the preheated oven until golden and set, 9 to 11 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.