Instructions

1. Preheat the oven to 350ºF.
2. In a bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon.
3. Place the butter in a large bowl, or the bowl of a stand mixer. Beat about 30 seconds, then add in the sugar and the brown sugar and continue to beat until it is light and fluffy.
4. Add in the egg yolks, one at a time, scraping down the sides of the bowl in between additions.
5. Add the vanilla, rum extract and eggnog and beat on low to combine.
6. Add the dry ingredients and mix just until combined.
7. Using a 1 1/2 tablespoon cookie scoop, scoop the dough into balls and place on a baking sheet lined with a silpat liner or parchment paper, keeping them 2 inches apart.
8. Bake just until the cookies are set and don’t look wet in the centers, about 11-12 minutes. Remove from the oven
9. Cool for 1 minute before removing from the baking sheet to cool completely.
10. In another bowl, beat the butter until it is light and fluffy. Add in the powdered sugar, rum extract, eggnog and a dash of nutmeg and continue to beat until smooth.
11. Frost the cooled cookies with the frosting, then top with a bit of freshly grated nutmeg, if desired.