Almond Butter Snickerdoodles

By chefjaci

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

Details

Servings 24

Preparation

Step 1

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.