Snickerdoodles With a Hint of Ginger

01Method

1. 1

   In a large bowl, cream together the sugar, butter, eggs, and vanilla extract until the mixture is light and smooth.

2. 2

   In a separate bowl, sift the all-purpose flour, oat flour, cream of tartar, and baking soda. Gradually mix half the flour mixture into the butter mixture, then incorporate the rest, stirring just until a dough forms. Wrap the bowl and chill in the refrigerator for about 30 minutes.

3. 3

   Heat the oven to 400°F (200°C) and line baking sheets with parchment paper.

4. 4

   In a shallow bowl, combine the sugar, cinnamon, and ginger and whisk together.

5. 5

   Shape the chilled dough into balls about 1½ inches in diameter, then roll each ball through the cinnamon-sugar mixture until fully coated. Arrange on the prepared baking sheets, spacing them about 2 inches apart.

6. 6

   Bake until the cookies are golden and just set, 9 to 11 minutes. Allow them to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.