Classic snickerdoodle cookies with a holiday twist.
Ingredients
- 1.5 cups white sugar
- 0.5 cups butter
- 0.5 cups shortening
- 2 eggs
- 0.5 teaspoons rum extract
- 0.5 teaspoons brandy extract
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 0.25 cups colored sugar
- 2 teaspoons ground nutmeg
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C).
-
2
Beat sugar, butter, shortening, eggs, rum extract, and brandy extract together in a large bowl until smooth. Stir in flour, cream of tartar, baking soda, and salt; mix until dough is just combined.
-
3
Mix colored sugar and nutmeg together in a small bowl.
-
4
Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets.
-
5
Bake in the preheated oven until edges are beginning to crisp, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
Per serving
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