Step 1

Preheat oven to 350F. In mixing bowl, combine flour, salt, nutmeg, cinnamon, baking powder, and baking soda. Whisk to combine and set aside.

Step 2

Add the room temperature softened unsalted butter and 1 ¼ cups granulated sugar to a mixing bowl. Cream them together with hand mixer on low speed.

Step 3

Beat the egg, vanilla, and rum extract together and add to the butter/sugar mixture. Mix on low until combined.

Step 4

Slowly add all the dry ingredients to wet mixture and mix until a sticky dough forms.

Step 5

Chill the dough for 20-30 minutes. Then, using a 1 oz cookie scoop, portion cookies and roll each into a ball in your hands. Toss each ball in the remaining ¼ cup granulated sugar.

Step 6

On a parchment-lined baking sheet, place the dough balls 2 inches apart and flatten slightly with the bottom of a clean cup.

Step 7

Bake for 8-10 minutes. Let them cool completely before frosting, for about 10 minutes.

Step 8

To make the icing, add powdered sugar, softened unsalted butter, vanilla extract, rum extract, and heavy cream to a mixing bowl and mix on medium-high with a hand mixer until smoothly whipped and creamy.

Step 9

Transfer icing to a piping bag (or a ziplock bag with one of the corners snipped off!) and frost each cookie. Alternatively, you can smooth the frosting on each cookie by hand with a butter knife. Enjoy!