Eggnog Snickerdoodles

• FOR THE COOKIES:
• 2-1/2 cups All-purpose Flour
• 2 teaspoons Cream Of Tartar
• 1 teaspoon Baking Soda
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Cinnamon
• 1 cup Butter, Softened
• 1-1/2 cup Sugar
• 2 whole Eggs
• 2 teaspoons Rum Extract
• FOR THE COOKIE COATING:
• 1 cup Sugar
• 1/2 teaspoons Nutmeg
• 1/4 teaspoons Cinnamon

1. Preheat oven to 400 F. Adjust oven racks to upper middle and lower middle racks.
2. In a bowl, stir to combine flour, cream of tartar, baking soda, nutmeg and ground cinnamon. Set aside.
3. In the bowl of a stand mixer with a paddle attachment set on medium speed, add in softened butter and sugar and beat until smooth. Add the eggs one at a time, beating for 30 seconds in between additions. Add the rum extract. With mixer speed set on low, add the dry ingredients mixture until and mix until just combined.
4. In a small bowl, whisk together the cookie coating ingredients.
5. Roll about 1 tablespoon of dough into a ball. Roll the dough ball in the coating mix until the dough ball is evenly coated. Place on a parchment lined baking sheet. Repeat until two baking sheets are full, spacing cookies about 2 inches apart.
6. Place baking sheets in the oven and bake for 4-5 minutes. Remove cookie sheets, rotate and switch the sheets to the opposite baking rack. Bake an additional 4-5 minutes. Remove from oven, and allow the cookies to cool on the sheet for 5 minutes before removing them to a wire rack to finish cooling. Serve when cool.

allpurpose, cream of tartar, baking soda, ubc, ubc, butter, sugar, eggs, cookie coating, sugar, nutmeg, ubc

Taken from tastykitchen.com/recipes/desserts/eggnog-snickerdoodles/ (may not work)