Eggnog Snickerdoodles

Preheat oven to 400 F. Adjust oven racks to upper middle and lower middle racks.

In a bowl, stir to combine flour, cream of tartar, baking soda, nutmeg and ground cinnamon. Set aside.

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.

In a small bowl, whisk together the cookie coating ingredients.

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.

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.