1-First Step: Prepare your mise en place Gather all ingredients: soften 1 cup butter at room temperature for 30 minutes. Measure 1/2 cup powdered sugar, 1 teaspoon rum extract, 2 cups flour, 1/2 cup cornstarch, 1 teaspoon nutmeg, and 1/2 teaspoon cinnamon. Line two baking sheets with parchment paper. This setup ensures smooth mixing for your holiday cookies.

2-Second Step: Cream the butter and sugar Beat softened butter and powdered sugar in a large bowl with a hand mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down sides for even texture. This base creates the tender crumb in eggnog flavored meltaway cookies.

3-Third Step: Add flavors Mix in 1 teaspoon rum extract (or vanilla), 1 teaspoon nutmeg, and 1/2 teaspoon cinnamon. Beat on low until combined, about 30 seconds. For vegan adaptations, confirm plant-based butter creams similarly; taste dough and adjust spices if needed.

4-Fourth Step: Incorporate dry ingredients Add 2 cups flour and 1/2 cup cornstarch gradually. Mix on low until a soft dough forms, 1-2 minutes. Avoid overmixing to keep soft eggnog cookies light. Optional: Fold in 1/4 teaspoon cloves or white chocolate chips here for variations. For gluten-free, use certified blend to maintain structure.

5-Fifth Step: Chill the dough Wrap dough in plastic and refrigerate for 30 minutes. Chilling prevents spreading and enhances flavors in these meltaway cookies. Prepare powdered sugar for rolling in a shallow bowl meanwhile.

6-Sixth Step: Shape and bake Preheat oven to 350°F. Roll dough into 1-inch balls, place 2 inches apart on sheets. Bake 10-12 minutes until edges are lightly golden. Do not overbake for that melt-away quality. Cool on sheets 5 minutes.

7-Seventh Step: Coat and optional glaze Roll warm cookies in powdered sugar. For glaze, whisk 1 cup powdered sugar, 2 tablespoons eggnog, and 1/2 teaspoon nutmeg; drizzle over cooled cookies. Let set 10 minutes. Alcohol-free? Use milk in glaze.