Skip to main content New<> this month
Get the Allrecipes magazine

Snickerdoodles With a Hint of Ginger

Rated as 4.5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


1 h servings 100
Original recipe yields 48 servings (4 dozen cookies)


{{model.addEditText}} Print
  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: 100 calories; 4.3 14.3 1.4 18 57 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

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 ...