This is based on Mrs. Sigg’s recipe for snickerdoodles, which is fantastic and which you should try. These ginger-flavored cookies baked up soft. If you don’t have oat flour, grind oatmeal in a food processor or blender.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- 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
Instructions
- Beat 1 1/2 cups sugar, butter, eggs, and vanilla extract together in a large bowl until smooth and creamy.
- 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.
Nutrition Facts
| Calories | 100 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 57 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I altered this recipe so much. I just did not want to make another trip out. I ended up subbing baking powder instead of cream of tartar. I also enjoy ginger. I have so much fresh ginger – I grated about 1-2 TBSP or to your liking. Musb to my dismay, I ran out of cinnamon. I did have some small box of apple seasoning like for oatmeal. I had every thing else. These tasted fantastic. Will make them my way again but with cream of tartar.
I used a gluten free flour mix (Brown Rice Flour Blend from Amy C on AR) cup for cup and buckwheat flour for oat flour. The cookies came out a bit fluffy but very tasty. Thank you for the recipe.
Tasty cookies. The oat flour adds a different taste to the cookie and the ginger a bit of a bite. I dont know if kids would like these as much as adults as the ginger is rather strong and its not a sweet cookie…. went over great with the adults at church