1-First Step: Prep Your Mise en Place Soften 1 cup butter to room temperature; it should dent easily but hold shape. Measure ½ cup powdered sugar, 1 tsp rum extract, 2 tbsp eggnog, 2 cups flour, ½ cup cornstarch, ½ tsp nutmeg, and ¼ tsp salt into bowls. Sifting dry ingredients prevents lumps. This setup takes 5 minutes and keeps you organized, especially for busy parents multitasking.

2-Second Step: Cream Butter and Sugar In a large bowl, beat softened butter and ½ cup powdered sugar with a hand mixer on medium speed for 2-3 minutes until light and fluffy. Scrape sides often. This incorporates air for tender meltaway cookies. Avoid overbeating to prevent greasy dough. If no mixer, use a sturdy spoon and elbow grease works fine for students in dorms.

3-Third Step: Add Wet Ingredients Mix in 1 tsp rum extract and 2 tbsp eggnog until smooth, about 1 minute. The dough gains a subtle creamy hue and eggnog aroma. Taste a pinch (safe, no raw eggs) to adjust nutmeg if desired. For extra spice, add ¼ tsp cinnamon here. This step builds flavor layers quickly.

4-Fourth Step: Incorporate Dry Ingredients Whisk flour, cornstarch, nutmeg, and salt together. Gradually stir dry mix into wet on low speed or by hand until just combined no dry spots, but don’t overmix. Dough forms a soft, sticky ball. If too sticky, chill briefly before next step. Wrap in plastic and refrigerate 1 hour. Chilling firms it for easy handling and prevents spreading.

5-Fifth Step: Shape the Cookies Preheat oven to 350°F. Scoop 1-tablespoon portions, roll into 1-inch balls. Place 2 inches apart on parchment-lined baking sheets. Balls hold shape but flatten slightly. For uniformity, use a cookie scoop. This makes 24 even eggnog cookies, perfect for cookie swaps.

6-Sixth Step: Bake to Perfection Bake 10-12 minutes until edges firm and bottoms lightly golden centers stay pale and soft. Rotate sheets halfway for even baking. Cool on sheet 5 minutes; they firm up. Overbaking toughens them, so watch closely first batch.

7-Final Step: Sugar Coating and Serving Roll warm cookies in 1 cup powdered sugar. Cool fully on rack, then re-roll for thick, snowy layer. Dust plate with sugar before rolling to avoid sticking. Serve at room temp for best melt. Pair with milk or [lemon oatmeal cookies](https://recipesisabella.com/lemon-oatmeal-cookies/) for a citrus contrast. Store airtight.