Extra-Buttery Snickerdoodles

• 1/4 cup honey butter, at room temperature (I used Scented Cinnamon-Honey Butter)
• 1/4 cup shortening
• 1/2 cup cream cheese, softened
• 1/2 cup sugar
• 6 tablespoons egg substitute (I used aquafaba)
• 2 tablespoons butterscotch schnapps
• 1 teaspoon butter flavor extract
• 1/2 teaspoon vanilla
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup flour
• 1/2 cup kamut flour
• 2/3 cup whole wheat bread flour
• Coating
• crushed cinnamon cereal (I used Nature's Path Jungle MunchA Cereal) or graham cracker crumbs

1. Preheat the oven to 375u0b0F Line two baking sheets with parchment.
2. Beat together the butter, shortening, cream cheese and sugar until smooth.
3. Add the aquafaba, beating until smooth.
4. Beat in the schnapps, extracts, baking powder and salt.
5. Add the flours, mixing until totally incorporated.
6. Place the crushed cereal or crumbs in a medium-sized zip-top plastic bag.
7. Drop teaspoonfuls of dough into the bag and shake until they're completely coated.
8. Space the cookies at least 1 1/2" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them.
9. Bake the cookies for 10 minutes. Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.

honey butter, shortening, cream cheese, sugar, egg substitute, butterscotch schnapps, butter, vanilla, baking powder, salt, flour, kamut flour, whole wheat bread flour, coating, cinnamon cereal

Taken from www.food.com/recipe/extra-buttery-snickerdoodles-527278 (may not work)