Classic snickerdoodle cookies with a holiday twist.
- Serves: 48 persons
- 1½ cups white sugar
- ½cup butter
- ½cup shortening
- ½teaspoon rum extract
- ½teaspoon brandy extract
- 2¾ cups all-purpose flour
- 2teaspoons cream of tartar
- 1teaspoon baking soda
- ¼teaspoon salt
- ¼cup colored sugar
- 2teaspoons ground nutmeg
Step 1Preheat oven to 400 degrees F (200 degrees C).
Step 2Beat 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.
Step 3Mix colored sugar and nutmeg together in a small bowl.
Step 4Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets.
Step 5Bake 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.