Snickerdoodle Haystack Cookie
Easy · 7 ingredients — shared from Reciquest
10 servings · Easy
Ingredients
- 1/4 cup unsalted butter, softened
- 2 oz cream cheese, softened
- 1/3 c powdered erythritol
- 1 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/4 tsp baking soda
- 2 cups unsweetened shredded coconut
Instructions
- Line a plate or small sheet pan with parchment paper
- Place the butter and cream cheese in a medium-sized bowl. Using an electric mixer, beat until smooth.
- Add the sweetener, cinnamon, vanilla extract, and baking soda and beat for 10 seconds. Stir in the shredded coconut by hand until full mixed.
- Use a 1-1/2 Tbsp cookie dough scoop to drop 10 mounded scoops onto the lined plate. Chill for 30 minutes before serving. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Tags: pepperplate-import