Eggnog Snickerdoodles

Preheat oven to 350°F and line baking pans with parchment paper.

To make topping, combine granulated sugar, cinnamon and nutmeg in a small bowl. Set aside.

Combine flour, baking soda, cream of tartar, cinnamon, nutmeg and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed for about 2 minutes, until creamy and fluffy. Add egg, yolk, rum extract and vanilla and mix until well-combined. Add the dry ingredients and mix on low speed until just combined.

Scoop dough into 2-tablespoon balls and roll each in the cinnamon-sugar topping. Place 2 inches apart on cookie sheets.

Bake for 10–12 minutes, until edges begin to wrinkle and cookies are still fairly pale on top. Use the back of a spatula to gently flatten the cookies while they’re still hot. Let cookies set on the pans for 10 minutes before tranferring to a cooling rack.

For the rum glaze, in a small bowl, whisk confectioner’s sugar, rum extract, vanilla extract, and cinnamon. Add heavy cream a tablespoon at a time, whisking after each addition until you reach desired consistency.

Once cookies are completely cooled, use a spoon to drizzle with the rum glaze. Feel free to add a sprinkling of nutmeg.