My mom has proclaimed these cookies “better than snickerdoodles.” She’s not wrong. Try them!

EGGNOG SNICKERDOODLES
Adapted from the New York Times

For the cookie dough
3 1/2 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cup granulated sugar
1 teaspoon Kosher salt
1 large egg plus two yolks, at room temperature (tip: place eggs in warm water as you gather ingredients)
2 tablespoons rum (I used Cruzan 9 Spiced Rum–highly recommend!)

For rolling
1/4 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon cinnamon

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour, cream of tartar and baking soda. Set aside.

In the bowl of a stand mixer, using the paddle attachment, cream together the butter, 1 3/4 cup sugar and the Kosher salt on medium high till smooth and fluffy, about 3-4 minutes total. Stop and scrape down a few times during this cycle to ensure everything’s evenly incorporated.

Set mixer to medium. Add each egg/yolk one by one and combine thoroughly before adding the next. Add rum. Beat another minute or two.

Set mixer to low. Add flour mixture gradually, in 3-4 batches. Beat till combined. Set dough aside for about 10 minutes before prepping to bake.

In a small bowl, combine nutmeg, cinnamon and 1/4 cup sugar for rolling. I used a scoop just under 2 tablespoons (1 oz) to portion the dough.

Roll each cookie in spiced sugar. Transfer to cookie sheets, three across. Bake for 7 minutes, then switch racks/positions and bake for 7 more. They’ll be slightly puffed. Let cool on the cookie sheet a bit before moving to wire racks to cool completely. Makes 32 delicious cookies–AH AH AHHHH!

That’s 3 + 29 delicious cookies. Nevermind the apples!!!