The cookie section of the dessert table is a prominent feature for almost every culture’s Christmas celebration. Whether it is Gingerbread in America, Pizzelles in Italy, Melomakarona in Greece, Madeleines in France, Kringla in Norway, or Shortbread in Scotland cookies are a must for every family to prepare. In our house we always make sugar cookies cut out in fun Christmas shapes and decorated with different colored frosting and edible adornments.
Aside from our traditional offerings I always try to offer a new cookie for everyone to try and I also share it here with all of you. Typically I make several different cookies around Christmas but this year I have only made two because that is all a 3-year-old and newborn will afford me. I will be making other sweets but cookies were a place I could shave down my offerings and save time.
Now Snickerdoodles are no secret around the holidays. Many Americans already add them to their cookie trays, even swapping out the cinnamon sugar for festive red and green decorating sugar. Although their exact origin is unknown it is believed that Snickerdoodles are German in origin. Although I could have easily stuck with the traditional recipe (as there is nothing wrong with it) I always like to try new things, hence the addition of honey almond butter. I came across some Justin’s brand Honey Almond Butter on clearance at my local supermarket and couldn’t pass up the deal. With a bit of experimenting, it turns out that the addition of almond butter to a classic snickerdoodle makes a fantastic cookie.
The honey almond butter provides a richer twist on the classic recipe while still retaining the signature soft interior and crispy cinnamon-sugar coating that has made this cookie a lasting favorite. Not only is this cooking satisfying but it is also a healthier option to provide for those who may not want to indulge in the extremely calorie/fat laced frosted sugar cookies this Christmas. Merry Christmas and Enjoy!
Honey Almond Butter Snickerdoodles
- 1 cup Light Brown Sugar; packed
- 3 oz. Whipped 1/3-less-fat Cream Cheese
- ¼ cup Unsalted Butter; softened
- 2 tbsp. Honey Almond Butter (such as Justin’s Brand)
- 1 tsp. Vanilla Extract
- 2 Large Egg Yolks; lightly beaten
- 4.75 oz. All-Purpose Flour
- 1.5 oz. Whole-Wheat Flour
- 1 tsp. Baking Soda
- ½ tsp. Ground Cinnamon
- ½ tsp. Salt
- Cinnamon-Sugar; for topping
- Preheat oven to 350°. Line two large baking sheets with parchment paper. Set aside.
- Place the brown sugar, cream cheese, unsalted butter, and almond butter in a large bowl or the bowl of a stand mixer. Using a stand or hand mixer beat the mixture on high-speed until well combined. Add the vanilla and egg yolks and beat again until well blended.
- In another large bowl whisk together the flours, baking soda, cinnamon, and salt. With the mixer on low-speed, add the flour mixture to the butter mixture and beat until well combined.
- Using a rounded tablespoon, drop dough onto prepared baking sheets. Sprinkle tops of the dough rounds adequately with cinnamon-sugar. Bake for 12 minutes, rotating cookies halfway through baking time. Cool cookies on the pans for 1 minute. Remove from pans and place on wire racks to cool. Repeat with remaining dough and cinnamon-sugar. Serve.
Weight Watchers: 4 Smart Points, 3 Points Plus, or 2 Traditional Points
RECIPE ADAPTED FROM: MICHAELA ROSENTHAL
PHOTOGRAPHY & STAGING: PETER MENDOROS