Buttered Rum Snickerdoodles

Buttered Rum Snickerdoodles 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 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.