Refrigerate your cookie dough for at least 30 minutes before baking to prevent spreading and ensure chewy centers with defined edges that showcase the gingerbread spices.

When preparing the frosting, gently warm the butter with a pinch of nutmeg and ginger for 1-2 minutes before mixing with other ingredients to intensify and meld the warm spice flavors into the eggnog frosting.

Use exactly 1-2 tablespoons of rum in the frosting rather than eyeballing it, as too much will curdle the eggnog and create a grainy texture; let it sit for 2 minutes after adding to fully incorporate.

Always sift confectioners sugar before adding to your frosting to eliminate lumps and create a silky, spreadable consistency that won't streak or crack when piped onto warm cookies.

Apply eggnog frosting to cookies when they're still slightly warm (2-3 minutes out of the oven) so it sets into a creamy layer rather than sliding off cooled cookies.