Almond-Butter Snickerdoodles
User Reviews
5
6 reviews
Excellent
Almond-Butter Snickerdoodles
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Almond-Butter Snickerdoodles are warm, sweet, and crispy yet chewy in the middle.
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Ingredients
- 1 cup brown sugar packed
- 1/3 cup cream cheese 1/3 less fat, about 3 ounces, softened
- 1/4 cup butter unsalted, softened
- 2 tablespoons almond butter smooth
- 1 teaspoon lemon rind grated
- 1 teaspoon vanilla extract
- 2 egg large, yolks lightly beaten
- 4.75 ounces whole wheat flour white, about 1 cup
- 1.5 ounces whole wheat flour about 1/3 cup
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon ground, divided
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 350° and line baking sheets with parchment paper or silpats.
- Place the first 4 ingredients (brown sugar, cream cheese, butter, almond butter) in a medium bowl, and beat with a mixer at high speed until well combined (about 2 minutes). Add 1 teaspoon lemon rind, vanilla extract, and egg yolks; beat until well blended.
- For most accurate measurement, weigh flours with a digital kitchen scale. If you don't have one, lightly scoop flour into measuring cup and level with a knife. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt using a whisk. Add flour mixture to butter mixture; beat at low speed until well combined. Combine the remaining 1 teaspoon cinnamon and granulated sugar in a small bowl. Using a spring-loaded cookie scoop or spoon, roll rounds of dough in cinnamon sugar then drop dough onto prepared baking sheet. Bake at 350° for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks.
Notes
- From Cooking Light May 2010
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User Reviews
Overall Rating
5
6 reviews
Excellent
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