Preheat oven to 180°C and line 2 trays with baking paper.
Place caster sugar, and butter into TM bowl and chop 8 sec/speed 4.
Cream 30 sec/Butterfly/speed 4. Depending on how soft your butter is, you may have to stop and scrape down the mixture until it combines. Repeat the creaming process until butter is light in colour and fluffing up, maximum 1 min/Butterfly/speed 4. Remove Butterfly.
Add eggs, rum extract, vanilla and cream of tartar and mix 10 sec/speed 8.
Add flour, spices and salt and mix 20 sec/dough setting.
To make the eggnog sugar, place all ingredients into a small bowl and stir to combine.
Roll mixture into walnut sized balls. Roll in the eggnog sugar. Press with the bottom of a glass to flatten.
Bake 10 minutes until just cooked. Cool on wire racks. Store in an airtight container in the cupboard. They are very pale, that is ok, they should be slightly chewy.