Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
35 mins
total:
1 hr
Servings:
48
Yield:
4 dozen cookies
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

100 calories; protein 1.4g; carbohydrates 14.3g; fat 4.3g; cholesterol 17.9mg; sodium 56.6mg. Full Nutrition
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