Snickerdoodle cookies were not a cookie that I was familiar with as a child. I don't even know when I first ate one, but I was definitely in my teens or twenties. We had other standard cookies like chocolate chip, butter cookies, tea cookies - but never a snickerdoodle. It may be for that reason that I have always felt they are kinda plain? So, I am always trying to think of new ways to reinvent them.
These Almond Butter Snickerdoodles are one of my best snickerdoodles ever. They are soft and chewy but have such an amazing texture thanks to the added almond butter. I had to make them twice, as I first made them with the Whole Foods 365 Organic Almond Butter - not a fan guys. I ordered it on Amazon Prime Pantry (as I was needing to make the minimum for free shipping haha). I thought, oh I'll eat that. This almond butter is pretty disappointing. Unless you like really bland almond butter - then don't buy it. I usually buy the Open Nature Almond Butter from Vons here in Mammoth, and that one is amazing! It's subtly sweet with an amazing flavor. So, I would say these cookies highly depend on purchasing a good almond butter that you like. Once you get that sorted, find the recipe below.
Almond Butter Snickerdoodles
1 stick (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) packed organic dark brown sugar
1 teaspoon organic vanilla extract
2 large organic eggs
142 grams (1/2 cup) organic or natural almond butter
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
28 grams (2 tablespoons) organic cane sugar
1 teaspoon organic cinnamon
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and almond butter and mix for just 3 to 4 rotations, do not over mix.
In a separate bowl, add the flour, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until a smooth dough forms.
To make the topping: In a small bowl, mix together the cane sugar and cinnamon.
Using your hands, form the dough into 24 balls and roll them in the topping mixture. Place on the prepared cookie sheets and flatten slightly so they are about 2-inches in diameter. Space at least 1-inch apart.
Bake for 11 minutes or until golden brown around the edges. Allow to cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 minutes or until golden brown around the edges.