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| Eggnog Snickerdoodles |
"Classic snickerdoodle cookies with a holiday twist."
Ingredients :
- 1 1/2 cups white sugar
- 1/2 cup butter
- 1/2 cup shortening
- 2 eggs
- 1/2 teaspoon rum extract
- 1/2 teaspoon brandy extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup colored sugar
- 2 teaspoons ground nutmeg
Instructions :
| Prep : 30M | Cook : 48M | Ready in : 53M |
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- 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.
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.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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