Extra-Buttery Snickerdoodles
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 70.4
- Total Fat: 3.8 g
- Cholesterol: 7.0 mg
- Sodium: 18.8 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 0.5 g
- Protein: 1.0 g
View full nutritional breakdown of Extra-Buttery Snickerdoodles calories by ingredient
Introduction
Tender and moist from cream cheese and my signature Scented Cinnamon Honey Butter, these get extra richness from buttery Kamut flour, butter extract and butterscotch schnapps! A dose of Aquafaba keeps things egg free too, and rolling them in crushed cinnamon cereal adds an unexpected layer of texture. Tender and moist from cream cheese and my signature Scented Cinnamon Honey Butter, these get extra richness from buttery Kamut flour, butter extract and butterscotch schnapps! A dose of Aquafaba keeps things egg free too, and rolling them in crushed cinnamon cereal adds an unexpected layer of texture.Number of Servings: 36
Ingredients
-
¼ cup Scented Cinnamon Honey Butter, at room temperature
¼ cup shortening
½ cup cream cheese, softened
½ cup sugar
6 tbsp aquafaba
2 tbsp butterscotch schnapps
1 tsp butter extract
½ tsp vanilla
2 tsp baking powder
½ tsp salt
½ cup flour
½ cup Kamut flour
⅔ cup whole wheat bread flour
Coating: crushed cinnamon cereal (I used Nature's Path Jungle Munch® Cereal) or graham cracker crumbs
Directions
Preheat the oven to 375°F. Line two baking sheets with parchment.
Beat together the butter, shortening, cream cheese and sugar until smooth.
Add the aquafaba, beating until smooth.
Beat in the schnapps, extracts, baking powder and salt.
Add the flours, mixing until totally incorporated.
Place the crushed cereal or crumbs in a medium-sized zip-top plastic bag.
Drop teaspoonfuls of dough into the bag and shake until they're completely coated.
Space the cookies at least 1 ½" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them.
Bake the cookies for 10 minutes. Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.
Serving Size: Makes 36
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Beat together the butter, shortening, cream cheese and sugar until smooth.
Add the aquafaba, beating until smooth.
Beat in the schnapps, extracts, baking powder and salt.
Add the flours, mixing until totally incorporated.
Place the crushed cereal or crumbs in a medium-sized zip-top plastic bag.
Drop teaspoonfuls of dough into the bag and shake until they're completely coated.
Space the cookies at least 1 ½" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them.
Bake the cookies for 10 minutes. Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.
Serving Size: Makes 36
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.