Parisian Almond Snickerdoodles

Parisian Almond Snickerdoodles
Makes:
32
cookies
Prep Time:
25
minutes
Total Time:
95
minutes

Dietary Considerations:

Vegetarian
These rich Parisian Almond Snickerdoodles are tasty cinnamon-sugar cookies that are great anytime!!

In this recipe:

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Ingredients:

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup Parisian Almond Crème Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in medium bowl. Beat 1 1/4 cups sugar, butter and Coffee-mate in large mixer bowl until combined. Beat in eggs and vanilla extract until creamy; gradually stir in flour mixture. Refrigerate dough for 1 hour.

COMBINE 2 tablespoons sugar and cinnamon in small bowl. Use a small ice cream scoop to form dough into 1 1/2-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.

BAKE for 10 to 12 minutes or until puffed and the surface is slightly cracked. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Store in airtight container for up to 1 week.

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Nutrition Facts

Serving Size: 1/32 of recipe

Servings Per Recipe: 32 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Parisian Almond Snickerdoodles

    Ingredients

    • 3 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 1/4 cups granulated sugar
    • 1/2 cup (1 stick) butter, softened
    • 1/4 cup Parisian Almond Crème Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 tablespoons granulated sugar
    • 2 teaspoons ground cinnamon

     

    Directions

    PREHEAT oven to 375° F.

    COMBINE flour, baking soda and salt in medium bowl. Beat 1 1/4 cups sugar, butter and Coffee-mate in large mixer bowl until combined. Beat in eggs and vanilla extract until creamy; gradually stir in flour mixture. Refrigerate dough for 1 hour.

    COMBINE 2 tablespoons sugar and cinnamon in small bowl. Use a small ice cream scoop to form dough into 1 1/2-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.

    BAKE for 10 to 12 minutes or until puffed and the surface is slightly cracked. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Store in airtight container for up to 1 week.

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