Almond Snickerdoodles
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 1/3 cups sugar
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Topping:
- 1/4 cup sugar, 2 teaspoons ground cinnamon
A classic Snickerdoodles recipe gets a modern makeover with the delicious flavor of Odense Almond Paste. We think you’ll like this new treat.
Time
40 minutes to assemble
12-15 minutes to bake per tray
12-15 minutes to bake per tray
Yield
3- 3 1/2 dozen cookies
Directions
- Preheat oven to 375°F. Line cookie sheet with parchment paper or lightly grease.
- Add Almond Paste (grated using large hole side of a box grater), butter and sugar to a medium bowl. Mix on a low speed until well combined. Turn mixer to high and beat 2 to 3 minutes, occasionally scraping down sides of bowl.
- Add eggs one at a time and beat on high until light and fluffy. Mix in vanilla extract.
- Sift the flour, baking powder and salt into almond mixture. Mix until just combined.
- Scoop by level tablespoons and drop on prepared sheet. Chill in freezer.
- While they are chilling (it only takes minutes), mix the sugar and cinnamon together in a small bowl.
- Shape one tray of chilled dough into balls by rolling between palms. Swirl the balls in the topping and place on cookie sheets 2 inches apart. While one tray of cookies is baking, shape the next batch into balls and coat.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove cookies from pan and cool on wire racks. When cool, store in airtight containers between layers of wax paper.