Classic snickerdoodle cookies with a holiday twist.
Ingredients
- ½ cups white sugar: 1 piece
- butter: 0.5 cup
- shortening: 0.5 cup
- eggs: 2 piece
- rum extract: 0.5 tsp
- brandy extract: 0.5 tsp
- ¾ cups all-purpose flour: 2 piece
- cream of tartar: 2 tsp
- baking soda: 1 tsp
- salt: 0.25 tsp
- colored sugar: 0.25 cup
- ground nutmeg: 2 tsp
Metric Conversion
Stages of cooking
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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.
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Mix colored sugar and nutmeg together in a small bowl.
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Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets.
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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.
