Snickerdoodles With a Hint of Ginger

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.

Ingredients

Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 10 mins

    TOTAL : 35 mins

    SERVING : 48

    YIELD : 4 dozen cookies

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

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  • 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.

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

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

  • 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.

  • 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.

Per Serving: 100 calories; protein 1.4g; carbohydrates 14.3g; fat 4.3g; cholesterol 17.9mg; sodium 56.6mg.