For the snickerdoodles, preheat the oven to 180 °C top and bottom heat. Cover two baking sheets with baking paper.
Mix the flour with baking powder and cinnamon. Cream the butter with the sugar and salt. Beat in the eggs. Add the flour mixture and rum and quickly fold in. Cover and chill the dough for 30 minutes.
Take portions of dough with a teaspoon and roll them into balls (approx. 4 cm Ø). Flatten the balls slightly. Put the hail sugar in a deep plate and press the cookies with the surface into the hail sugar.
Place them on the baking sheets with some space between them and bake the cookies in the hot oven for about 15 minutes each until golden brown. Let the snickerdoodles cool on a cooling rack.
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