Ingredients
Method
- Heat the oven to 350°F. Line two rimmed baking sheets with parchment paper, keeping in mind each sheet will be used twice for two batches.
- In a large bowl, beat the softened butter with 1 1/4 cups of the granulated sugar using a hand mixer, stand mixer with the paddle attachment, or a sturdy spatula until thick and creamy. Beat in the egg, eggnog, and rum extract until fully combined.
- Add the all-purpose flour, cream of tartar, baking soda, and kosher salt to the butter mixture. Mix on low speed or stir with a spatula just until a soft dough forms.
- Stir the remaining 1/2 cup of sugar with the cinnamon in a small shallow dish. Using a small cookie scoop or your hands, portion the dough into 24 balls. Roll each dough ball in the cinnamon sugar and place 6 balls, staggered and well spaced, on each prepared baking sheet.
- Bake for 12 to 13 minutes, until the bottoms are golden brown and the tops are crackled. Cool on the baking sheets for a few minutes, then transfer to wire racks.
Nutrition
Notes
For the best texture, spoon all-purpose flour into the measuring cup and level it off instead of scooping it.
If you use salted butter, omit the kosher salt so the dough does not taste too salty.
Rum extract can be swapped with 1 teaspoon vanilla extract plus a few drops of rum flavoring.
Do not overmix the dough after adding the flour or the cookies can become tough.
If your kitchen is warm, chill the shaped dough balls for 20 to 30 minutes before baking to control spreading.
Store baked cookies in an airtight container at room temperature for up to 5 days, and serve them with cold eggnog or coffee for a holiday treat.
Freeze shaped dough balls on a sheet pan, then transfer to a freezer bag for up to 3 months; let them rest at room temperature for 10 minutes before baking. Baked cookies can also be frozen in a sealed bag for up to 2 months.