Why This Recipe Works

Rum extract gave these Eggnog Snickerdoodles the distinctive kick of eggnog. We found regular rum worked okay, but the flavor was not as intense. A final dusting of nutmeg and confectioners’ sugar prepared the snickerdoodles for the holiday table.

Before You Begin

You can substitute rum for the rum extract, but the flavor won't be as strong.

Instructions

MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line two baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and salt in medium bowl. With electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs and rum extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined.

SHAPE COOKIES Roll 1 tablespoon dough into 1-inch ball. repeat, placing balls 2 inches apart on prepared baking sheets. Using measuring cup that's been greased on the bottom, press each ball to 1/2-inch round. Bake until edges are lightly browned, 8 to 10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough.

DUST COOKIES Combine confectioners' sugar and nutmeg in small bowl. Using fine-mesh strainer, dust cookies with spiced sugar. (Cookies can be stored in airtight container at room temperature for 3 days.)