1-First, preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper. This sets the stage for even baking and easy cleanup. Now, in a bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground cinnamon. Set this aside for later.

2-Next, use an electric mixer to whip 3/4 cup of butter, 1/2 cup of granulated sugar, and 1/2 cup of packed light brown sugar until they’re pale and fluffy. Add the 2 large egg yolks one at a time, blending after each until fully combined. Then, mix in 1 teaspoon of vanilla extract, 1/2 teaspoon of rum extract, and 1/2 cup of full-fat eggnog.

3-On low speed, gradually add the dry ingredients to the wet mixture, stirring just until everything combines. This keeps the dough from getting tough. Drop heaping tablespoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 11 to 13 minutes, or until the edges turn a light golden brown.

4-Once baked, let the cookies rest on the sheets for a few minutes before moving them to a wire rack to cool completely. For the frosting, whip 1/2 cup of butter until it’s very pale and fluffy, then add 1/2 teaspoon of rum extract and 3 tablespoons of eggnog. Gradually mix in 3 cups of powdered sugar, adding more eggnog if needed for the right consistency. Spread this over your cooled cookies and sprinkle with extra nutmeg for a finishing touch.