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.
READY IN: 40mins
SERVES: 36
YIELD: 36 cookies
UNITS: US
INGREDIENTS
Nutrition- 1⁄4
- 1⁄4cup shortening
- 1⁄2
- 1⁄2cup sugar
- 6
- 2tablespoons butterscotch schnapps
- 1teaspoon butter flavor extract
- 1⁄2teaspoon vanilla
- 2teaspoons baking powder
- 1⁄2teaspoon salt
- 1⁄2cup flour
- 1⁄2cup kamut flour
- 2⁄3
Coating
- crushed cinnamon cereal (I used Nature's Path Jungle Munchà Cereal) or graham cracker crumbs
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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.
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