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Ingredients53 m servings 94
Original recipe yields 48 servings (48 cookies)
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Mix colored sugar and nutmeg together in a small bowl.
- Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets.
- 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.
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- Cook's Notes:
- Shortening and butter combination is strongly recommended to help cookies maintain rise.
- You can substitute the rum and brandy extracts with vanilla extract, and the nutmeg with cinnamon, if you prefer a more classic version of this recipe.
- The amount of flour is critical in this recipe. I recommend measuring flour by weight (379 grams) instead of by volume.
- I find that 10 minutes 30 seconds is the best amount of time for baking.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 94 calories; 4.4 12.9 1 12 55 Full nutrition
ReviewsRead all reviews 2
I saw that another reviewer talked about how the cookies burned, so I reduced the baking temperature to 375 and only baked the cookies for 8 minutes on parchment paper and they turned out perfec...