Eggnog Snickerdoodles

Step 1

Make the Cookie Dough: In a medium bowl, whisk the flour, cream of tartar, baking soda, cinnamon, salt, and nutmeg. Set aside.

Step 2

In a separate large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 3

Reduce the speed to low and blend in the egg yolks, followed by the vanilla and rum extracts.

Step 4

Add the dry ingredients and mix on low or by hand until just combined. Cover and chill for 30 minutes.

Step 5

Preheat the oven to 350°F and line 2-3 baking sheets with parchment paper.

Step 6

Bake the Cookies: In a small bowl, mix the sugar, nutmeg, and cinnamon for the coating (if using). Scoop the dough into 2 tablespoon-sized balls and roll in the sugar.

Step 7

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set and slightly golden.

Step 8

Cool the cookies on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

Step 9

Make the Glaze: In a small bowl, whisk the powdered sugar and 3 tablespoons of eggnog until smooth. Add more eggnog as needed to reach the desired consistency.

Step 10

Drizzle the glaze over the cooled cookies and leave to set for a few minutes. Enjoy!