Almond-Butter Snickerdoodles

Almond-Butter Snickerdoodles are warm, sweet, and crispy yet chewy in the middle.

Course Dessert
Cuisine American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yields: 2 dozen
Recipe by Tessa Arias


  • cup  packed brown sugar
  • 1/3  cup  (about 3 ounces) 1/3-less-fat cream cheese, softened
  • 1/4  cup  unsalted butter, softened
  • tablespoons  smooth almond butter
  • teaspoon  grated lemon rind
  • teaspoon  vanilla extract
  • 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)
  • teaspoon  baking soda
  • 1 1/2  teaspoons  ground cinnamon, divided
  • 1/2  teaspoon  salt
  • tablespoons  granulated sugar


  1. Preheat oven to 350° and line baking sheets with parchment paper or silpats.
  2. Place the first 4 ingredients (brown sugar, cream cheese, butter, almond butter) 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.
  3. For most accurate measurement, weigh flours with a digital kitchen scale. If you don't have one, lightly scoop flour into measuring cup and level with a knife. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt using a whisk. Add flour mixture to butter mixture; beat at low speed until well combined. Combine the remaining 1 teaspoon cinnamon and granulated sugar in a small bowl. Using an ice cream scoop or spoon, roll rounds of dough in cinnamon sugar then drop dough onto prepared baking sheet. 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.

Recipe Notes

From Cooking Light May 2010