In a medium bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
3 1/4 cups All-purpose flour, 2 tsp Baking powder, 1 tsp Ground cinnamon, 1 tsp Fresh ground nutmeg, 1 tsp Kosher salt
In a large bowl of an electric mixer, beat the butter and powdered sugar together until pale and fluffy, about 2-3 minutes. Scrape the bowl down as needed.
1 cup Unsalted butter, 2 cups Powdered sugar
Add the room temperature egg, vanilla extract, and rum extract beat until combined.
1 large Egg, 1 tsp Vanilla extract, 1 tsp Rum extract
Turn the mixer to low speed, gradually add the dry ingredients to the butter mixture beating until a dough forms.
Divide the dough in half, place each half in plastic wrap and form a disk. Refrigerate for at least 2 hours up to overnight. I find overnight is best, it helps develop a deeper flavor.
Remove the dough from the refrigerator about 20-30 minutes before rolling and cutting it out.
Preheat the oven to 375 degrees F. Prepare two large baking sheets with parchment paper or a silicone mat.
Dust your work surface with powdered sugar, roll the dough out to 1/8″ to 1/4″ thickness. I tend to do 1/8″ thickness. Cut out the cookies with your favorite cookie cutters. Place at least 1-inch apart on the prepared baking pans. These cookies don’t spread much at all.
Bake for 7 to 10 minutes, or just until the edges start to brown. Let cool on the pans for about 1 minute, then transfer to a wire cooling rack to cool completely.