Classic snickerdoodle cookies with a holiday twist.

Gallery

Recipe Summary

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

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).

    Advertisement
  • 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
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2017
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 perfect! You could always bake them for a minute or two longer but start with 8 minutes and go up from there. Read More

Most helpful critical review

Rating: 2 stars
11/15/2015
2.5 Unfortunately these did not taste like eggnog at all and making the colored sugar was kind of a hassle but I did try. Bottoms burnt @ 10 minutes for first batch and almost @ 8 minutes for the second batch. Again an alright taste for the unburned ones but shall stick with my regular snickerdoodle recipe. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
11/14/2015
2.5 Unfortunately these did not taste like eggnog at all and making the colored sugar was kind of a hassle but I did try. Bottoms burnt @ 10 minutes for first batch and almost @ 8 minutes for the second batch. Again an alright taste for the unburned ones but shall stick with my regular snickerdoodle recipe. Read More
Rating: 5 stars
12/13/2017
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 perfect! You could always bake them for a minute or two longer but start with 8 minutes and go up from there. Read More
Advertisement