1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to keep things from sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg to blend the dry ingredients evenly.

2-Next, in a large bowl, cream the unsalted butter for the cookies with the granulated sugar and light brown sugar until it’s light and fluffy, which usually takes about 2-3 minutes. Add the egg yolks, vanilla extract, and rum extract, mixing well before slowly pouring in the full-fat eggnog to combine everything smoothly.

3-Then, gradually add the dry mixture to the wet ingredients, stirring just until blended to keep the dough tender. Drop spoonfuls of the dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges turn lightly golden, then let them cool on the sheet for a few minutes before moving to a rack.