1 cup butter, softened
1 1/2 cups sugar
2 teaspoons rum extract
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar + 2 teaspoons ground nutmeg, for coating cookies
Preheat oven to 350 degrees. In a large bowl, cream together the butter, 1 1/2 cups sugar, eggs and rum extract. In a medium bowl, sift together the flour, cream of tartar, baking soda and salt. Beat the flour mixture into the creamed mixture. Mix together 1/4 cup sugar and 2 teaspoons ground nutmeg in a small bowl. Shape the dough into rounded tablespoons; roll in sugar and nutmeg. Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.
Snickerdoodles are the perfect base for this quick, festive holiday cookie. Straight out of the oven, the eggnog taste isn’t as strong, but give these cookies some time and the eggnog flavor will develop. Sometimes, I add a dash of nutmeg right into the batter, along with an extra splash of rum extract, for a little more eggnog flavor.
Thanks Danelle! Cant wait to try out your brilliant recipe…