Almond Butter Snickerdoodles

Almond Butter Snickerdoodles
Almond Butter Snickerdoodles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 1

    cup packed brown sugar

  • 1/3

    cup (about 3 ounces) 1/3-less-fat cream cheese, softened

  • 1/4

    cup unsalted butter, softened

  • 2

    tablespoons smooth almond butter

  • 1

    teaspoon grated lemon rind

  • 1

    teaspoon vanilla extract

  • 2

    large egg yolks, lightly beaten

  • 4.75

    ounces white whole-wheat flour (about 1 cup)

  • 1.5

    ounces whole-wheat flour (about 1/3 cup)

  • 1

    teaspoon baking soda

  • 1 1/2

    teaspoons ground cinnamon, divided

  • 1/2

    teaspoon salt

  • 2

    tablespoons granulated sugar

Directions

1. Preheat oven to 350°. 2. Line a large baking sheet with parchment paper. 3. Place the first 4 ingredients 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. 4. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt; stir with a whisk. Add flour mixture to butter mixture; beat at low speed until well combined. Drop half of the dough by rounded tablespoons onto prepared baking sheet. Combine the remaining 1 teaspoon cinnamon and granulated sugar in a small bowl; sprinkle half of the cinnamon-sugar mixture evenly over cookies. 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. Repeat procedure with remaining dough and sugar mixture.

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