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
- ½ cups white sugar: 1 piece
- salted butter: 1 cup (softened)
- eggs: 2 piece
- vanilla extract: 2 tsp
- all-purpose flour: 3 cups
- oat flour: 1 cup
- cream of tartar: 2 tsp
- baking soda: 1 tsp
- white sugar: 2 Tbsp
- ground cinnamon: 2 tsp
- ground ginger: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
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Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
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Whisk 2 tablespoons sugar, cinnamon, and ginger together in a shallow bowl.
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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.
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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.
