Eggnog Snickerdoodles recipe

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Ingredients

1 ½ cups white sugar
½ cup butter
½ cup shortening
2 eggs
½ teaspoon rum extract
½ teaspoon brandy extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
¼ cup colored sugar
2 teaspoons ground nutmeg

Nutrition Info

93.9 calories
carbohydrate: 12.9 g
cholesterol: 11.9 mg
fat: 4.4 g
fiber: 0.2 g
protein: 1 g
saturatedFat: 1.8 g
servingSize: -
sodium: 54.8 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

48 cookies

Recipe Note

Classic snickerdoodle cookies with a holiday twist.

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