Cherry Snickerdoodles

Prep: 15 minutes; Cook: 10 minutes per batch; Cool: 3 minutes. With just a few simple additions, you can turn refrigerated cookie dough into extra-special treats.

Yield: 25 cookies (serving size: 1 cookie)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 35%
  • Fat: 4.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.9g
  • Carbohydrate: 16.9g
  • Fiber: 0.0g
  • Cholesterol: 6mg
  • Iron: 0.4mg
  • Sodium: 86mg
  • Calcium: 18mg

Ingredients

  • 2 tablespoons sugar
  • 1/4 teaspoon ground nutmeg
  • 1 (18-ounce) package refrigerated sugar cookie dough
  • Cooking spray
  • 25 candied red cherries

Preparation

  1. Preheat oven to 350º.
  2. Combine sugar and nutmeg in a small dish. Slice and shape dough into 25 (1-inch) balls; roll in sugar mixture. Place cookies 2-inches apart on a baking sheet coated with cooking spray.
  3. Bake at 350º for 10 to 12 minutes or until edges are lightly browned. Place cookie sheet on a wire rack, and press a cherry into the center of each cookie. Let cool 3 minutes; remove cookies to wire rack, and cool completely.
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