Chinese Almond Snickerdoodles
Serves: about 3 dozen cookies
  • 2½ cups (355 g) all-purpose flour
  • 1 cup (200 g) sugar
  • 1 teaspoon ground cinnamon
1/2 teaspoon (4 g) baking soda
  • ½ teaspoon (4 g) baking powder
  • ½ teaspoon (4 g) salt
  • ½ cup (113 g) unsalted butter
  • ½ cup (113 g) shortening
  • 1 large egg

, room temperature

1 1/2 teaspoons almond extract
  • ½ cup toasted sliced almonds for decoration
  • 1 egg, beaten, for egg wash
For the cookies:
  1. Sift flour, ground cinnamon, baking soda, baking powder, and salt together in a medium bowl and set aside.
  2. In a stand mixer with the paddle attachment, beat butter and shortening together on medium speed until smooth.
  3. Add the egg and almond extract, and mix until combined.
  4. Add the flour mixture and mix on low speed until combined.
  5. Turn out dough onto a piece of plastic wrap and form into a disk. Wrap up dough and refrigerate for about 20 minutes until firm.
  6. Preheat oven to 350 degrees F. Line several cookie sheets with parchment paper or silicone baking mats.
  7. Roll the dough into 1-in balls and place on the sheets about 1 inch apart. Flatten them with the palm of your hand.
  8. Place a sliced almond in the center of each ball of dough. Brush a little egg wash over the top of each cookie.
  9. Bake for 16-20 minutes, rotating cookie sheets halfway through, until the edges are golden. Cool sheets on wire racks for a few minutes, then transfer cookies to wire racks to finish cooling.
Recipe by Dessert First at