1 C packed brown sugar (I prefer dark brown sugar for this recipe)
1/3 C cream cheese (about 3 oz)
1/4 C unsalted butter
2 Tbsp almond butter (I love Justin’s maple almond butter)
1 tsp fresh lemon zest
1 tsp vanilla
2 large egg yolks
1-1/3 C (one and one third cup) flour
1 tsp baking soda
1/2 tsp salt
1/2 (or more, as desired) tsp cinnamon
Cinnamon and sugar for rolling
Sift together the dry ingredients
Add in the lemon zest, vanilla, and eggs. Mix well.
Add in the dry ingredients, mix well.
Drop rounded spoonfuls of dough into a bowl of cinnamon sugar for the snickerdoodle treatment.
Bake at350 for 11-12 minutes.