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.


Recipes · Desserts · Cookies · Snickerdoodle Recipes


Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hrs
Additional Time: 35 mins
Servings: 48
Yield: 4 dozen cookies

Ingredients

Ingredients List

  • 1 ½ cups white sugar

  • 1 cup salted butter, softened

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 1 cup oat flour

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • 2 tablespoons white sugar

  • 2 teaspoons ground cinnamon

  • ¼ teaspoon ground ginger


Directions

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

  2. 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.

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

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

  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.

  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.


Nutrition Facts (per serving)

Nutrition Facts
100 Calories
4g Fat
14g Carbs
1g Protein


Prev   Next