Preheat oven to 375 degrees F. Line cookie sheets with parchment paper

Measure the flour by lightly spooning into the measuring cup and then leveling off with the back of a knife. In a medium bowl, whisk together the flour blend, cream of tartar, baking soda, salt and nutmeg.

In a large mixing bowl, cream together the 2/3 cup sugar and the butter. Beat until light and fluffy. Blend in the egg and rum extract. Add the flour mixture and beat until fully incorporated.

In a small bowl, combine the 2 tablespoons sugar and the cinnamon. Roll dough into 1 ¼” balls (I use this cookie scoop to measure dough out for consistent sizing) and roll in the cinnamon sugar mixture. Place on prepared cookie sheet. Place balls at least two, preferably three, inches apart on the cookie sheet since the cookies will spread as they bake.

Bake 9 to 11 minutes, or until just starting to lightly brown. Cool on cookie sheet 5 minutes before transferring to a cooling rack. Cool completely and enjoy.

These cookies are best enjoyed on the day they are baked, but can keep several days in an airtight container.