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Bourbon Nutmeg Snickerdoodles

makes 4 dozen cookies

Replacing the classic cinnamon and vanilla with fresh ground nutmeg and bourbon enlivens these cookies and makes them a little more sophisticated. The cookies should be taken out of the oven while soft. If you want them crispier, put them back in the oven for a few minutes after they cool.


1 1/2 cup white whole wheat flour
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
1 tablespoon bourbon
2-3 teaspoons freshly grated nutmeg


prep: 15 minutes
total: 25 minutes


large bowl
standing mixer
baking sheets
parchment paper
rolling pin


1. In a large bowl, whisk together the flours, baking powder and salt to thoroughly combine.

2. In the bowl of a standing mixer, cream the butter and 1 1/2 cups of sugar together on low speed until light and fluffy, 3 minutes. Add the eggs one at a time, scraping down the sides after each addition. Mix in the bourbon.

3. Add in the flour mixture and mix until the dough is smooth. If the dough is too soft, refrigerate it for 1-2 hours until it is firm enough for you to form 1-inch balls. Prep the baking sheets with parchment paper.

4. Preheat the oven to 350F. Combine the nutmeg and remaining 1/2 cup of sugar to make the coating for the cookies.

5. Roll the dough into 1-inch balls and coat with the nutmeg sugar mixture. Place the balls on baking sheets and flatten with the bottom of a glass to make 1/2-inch disks. Bake at 350F for 10-12 minutes, until the edges are lightly golden. The cookies will be very soft when removed from the oven and will firm up as they cool.

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