Thursday, June 16, 2016

Extra-Buttery Snickerdoodles

I've become addicted to the combination of cinnamon, honey and butter. Ever since  making and sharing my Scented Cinnamon Honey Butter, I've been making batches every few weeks, both for spreading on bread and baking with. Since the Ethereal Spice Cake was such a hit - using the spread, cream cheese and aquafaba to boot - I thought the next step would have to be another spiced offering.

Extra-Buttery Snickerdoodles

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!

Extra-Buttery Snickerdoodles

Extra-Buttery Snickerdoodles
Makes ~36
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

Coating: 
crushed cinnamon cereal (I used Nature's Path Jungle Munch® Cereal) or graham cracker crumbs
  1. Preheat the oven to 375°F. Line two baking sheets with parchment.
  2. Beat together the butter, shortening, cream cheese and sugar until smooth.
  3. Add the aquafaba, beating until smooth.
  4. Beat in the schnapps, extracts, baking powder and salt.
  5. Add the flours, mixing until totally incorporated.
  6. Place the crushed cereal or crumbs in a medium-sized zip-top plastic bag.
  7. Drop teaspoonfuls of dough into the bag and shake until they're completely coated.
  8. Space the cookies at least 1 ½" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them.
  9. 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.
Amount Per Serving
Calories: 70.4
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