Extra Buttery Snickerdoodles Recipes
EXTRA-BUTTERY SNICKERDOODLES
Tender and moist from cream cheese and my signature Recipe #526243, 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.
Provided by YummySmellsca
Categories Dessert
Time 40m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 50.1, Fat 2.6, SaturatedFat 1, Cholesterol 3.5, Sodium 67.9, Carbohydrate 6, Fiber 0.3, Sugar 3, Protein 0.9
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