What better option to showcase the flavours of butter and cinnamon than a snickerdoodle? I came late to the snickerdoodle fan club, but when they're homemade, I'm totally on board. These ones were customized to my own personal tastes - tender and moist, with a little tang from cream cheese, extra richness from buttery Kamut flour, vanilla and butter extract and a nice hit of butterscotch schnapps! To make them without eggs, I tried my hand at a direct aquafaba one-to-one substitution. It worked fantastically and kept the balance of tenderness and chew (from bread flour) in check. A roll in crushed cinnamon cereal adds an unexpected layer of texture, all while adding to the cinnamon flavour. Perfection for a cinnamon-toast person like me, and the kids who shared in my bounty!
¼ cup Scented Cinnamon Honey Butter, at room temperature
¼ cup non-hydrogenated 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
crushed cinnamon cereal (I used Nature's Path Jungle Munch® Cereal) or graham cracker crumbs
- 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.
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