Christmas Cookie Countdown: #2

Almond Butter Snickerdoodles

  • 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 3/4 ounces white whole-wheat flour (about 1 cup)
  • 1 1/2 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


      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.

      Amount per serving

      • Calories: 104
      • Fat: 3.8g
      • Saturated fat: 1.9g
      • Monounsaturated fat: 1.2g
      • Polyunsaturated fat: 0.3g
      • Protein: 1.6g
      • Carbohydrate: 16.2g
      • Fiber: 0.5g
      • Cholesterol: 25mg
      • Iron: 0.7mg
      • Sodium: 127mg
      • Calcium: 19mg

      Michaela Rosenthal, Woodland Hills, California, Cooking Light

      MAY 2010

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