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Eggnog Snickerdoodles

4

53 min

Eggnog Snickerdoodles

Eggnog Snickerdoodles Photo 1

Time

53 min

Serving

48 persons

Calories

94

Rating

4.00★ (3)

Cuisine

Author: Victoria Buriak
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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  1. Preheat oven to 400 degrees F (200 degrees C).
    Eggnog Snickerdoodles Photo 2
  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.
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  3. Mix colored sugar and nutmeg together in a small bowl.
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  4. 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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  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.
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