Rating: 3.5 stars 3.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Classic snickerdoodle cookies with a holiday twist.

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Recipe Summary

prep:
30 mins
cook:
8 mins
additional:
15 mins
total:
53 mins
Servings:
48
Yield:
48 cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

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.

Nutrition Facts

94 calories; protein 1g; carbohydrates 12.9g; fat 4.4g; cholesterol 11.9mg; sodium 54.8mg. Full Nutrition
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