Buttered Rum Snickerdoodles

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 2 tsp Cream of tartar
  • 1 5/8 cups Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, unsalted
  • 1 tsp Butter flavored extract

• Beer, Wine & Liquor

  • 1 tsp Rum extract

Found on realhousemoms.com

Description

Ingredients

• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs, room temperature
• 1/2 tsp. pure vanilla extract
• 1 - 2 tsp. rum extract (depending on how much rum flavor you like)
• 1 tsp. butter flavored extract
• 2 3/4 cups all purpose flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 TBS granulated sugar
• 1 tsp. ground cinnamon

Directions

• Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
• In large bowl, with electric mixer, cream butter and 1 1/2 cups granulated sugar until light and fluffy.
• Add in eggs, one at a time, beating between each addition.
• Add in all the flavorings and combine well.
• In separate med bowl, whisk together flour, cream of tartar, baking soda and salt.
• Add flour mixture to butter mixture and mix until dough comes together.
• In small bowl, combine the 2 TBS of granulated sugar with 1 tsp. ground cinnamon
• With cookie scoop, portion out dough and roll into balls. Roll balls in cinnamon sugar mixture and place on cookie sheet, spacing about 2 apart.
• Bake in preheated oven for 8 - 10 minutes, or until set. (I baked them for exactly 8 min)
• Remove from oven and allow to cool for 1 - 2 min on cookie sheets, then remove to wire rack to cool completely.
• Store in airtight container once completely cooled.