These super soft snickerdoodle cookies are made with REAL eggnog, loaded with extra nutmeg and rum extract, plus topped with a creamy, decadent eggnog rum glaze.
Preheat oven to 375°F. Prepare cookie sheet with parchment paper or baking spray. Set aside.
Prepare the cinnamon, nutmeg, sugar coating by combining the ingredients in a small bowl, stir to combine and then set aside.
In medium bowl combine the flour, cream of tartar, baking soda, cinnamon, nutmeg and salt. Whisk it all together to combine it.
In large mixing bowl cream the butter, add the sugars and mix on high speed to cream, should be light and fluffy. Add in the eggnog, egg, vanilla and rum extracts. Mix on medium speed until fully combined.
Slowly add in the dry ingredients, mix until just combined.
Scoop the dough out with a cookie scoop or tablespoon. Roll the dough in your palms to create balls, dip the cookie dough into the cinnamon sugar mixture you made previously. Roll it around until fully coated. Place on cookie sheet.
Bake at 375°F for about 8 minutes or until the edges are just starting to turn golden.
Allow to cool on the pan for about 5 minutes and then remove to continue cooling on a wire rack.
Once the cookies are cooled, prepare the glaze by mixing all the ingredients together in a small bowl. Using a spoon drizzle the glaze over the cookies. Allow the glaze to set for a couple minutes to harden. Serve and enjoy!