Eggnog Snickerdoodles

1. Prepare Dry Ingredients

Whisk together the all-purpose flour, cream of tartar, and baking soda in a medium bowl.

2. Cream Butter and Sugar

In a stand mixer with the paddle attachment, cream the unsalted butter with 1 3/4 cups of granulated sugar and kosher salt for 3-4 minutes until the mixture is fluffy and smooth.

3. Add Eggs and Rum Extract

Add the egg, additional egg yolks, and rum extract to the butter mixture and keep the mixer running for another minute or two to incorporate well.

4. Combine Wet and Dry Ingredients

Gently combine the flour mixture with the wet ingredients in the stand mixer, mixing just until they're combined. Let the dough rest for 10 minutes.

5. Preheat Oven and Prepare Baking Sheets

Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.

6. Make Nutmeg-Sugar Mixture

In a small bowl, mix together 1/4 cup of sugar with freshly grated nutmeg.

7. Coat Dough Balls

Roll the dough into balls and coat them in the nutmeg-sugar mixture. Place the coated dough balls onto the prepared baking sheets.

8. Bake Cookies

Bake the cookies for 10-13 minutes, rotating pans and switching racks halfway through, until they're slightly puffed and just set. Let them cool on the baking sheets for a few minutes before transferring to a wire rack.