• Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat mat and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until pale and fluffy, about 3-4 minutes.
• Mix in eggs one at a time, blending each one until just combine. Add in both extracts and eggnog and mix until combined, scraping down the side of the bowl with a spatula as needed.
• In a separate bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Add to wet ingredients and mix on low speed until just combined, scraping down the sides of the bowl with a spatula as needed.
• Using a medium cookie scoop or tablespoon, scoop dough out and drop onto prepared baking sheet(s), 2-inches apart.
• Bake for 10-12 minutes. Allow to rest on baking sheet for a couple of minutes before transferring to a wire rack to cool. Cool completely before frosting. Once frosted, sprinkle the tops with additional nutmeg.

For the Spiced Eggnog Frosting:

• In the bowl of an electric stand mixer fitted with the whisk attachment, whisk butter until pale and fluffy, 3-4 minutes. Add rum extract and eggnog and mix well. With the mixer on low speed add the powdered sugar and nutmeg. Once the powdered sugar is well-incorporated, turn the speed up to medium-high and beat for an additional minute. You can add additional powdered sugar or eggnog, 1 tablespoon at a time, to reach your desired consistency. I didn’t add any more than listed here, but your preference may be different!