Soft Cut-Out Sugar Cookies with Coquito-Inspired Icing

In a bowl, cream butter and sugar together until smooth. Add egg and vanilla extract. Mix until well combined. Add flour, salt, cinnamon, nutmeg, baking powder, and baking soda. Mix until just combined. You should get a soft dough consistency.
Using a rolling pin, roll out the dough onto a piece of parchment paper to about 1/4″ thickness.
Place the rolled out dough on a baking sheet, then press another piece of parchment paper on top. Transfer to the refrigerator for 1 hour. Doing this will prevent the cookies from spreading while baking. Do not skip this step.
Preheat oven to 350ºF. Line a baking sheet with parchment paper. Set aside.
Remove the dough from the refrigerator. Using a round cookie cutter, make the cookie rounds. Place on the baking sheet.
Re-roll the remaining dough and continue cutting until the entire dough is used. I got 18 cookies out of this dough.
Bake for 10-11 minutes. Remove from the oven and cool for 5 minutes before icing. The tops of the cookies should be smooth, and the edges crispy and very lightly browned.
While the cookies are baking, make the coquito icing. Mix together the powdered sugar, coconut milk, white rum, and cinnamon in a bowl. The icing should be drippy and not too thick.
Dip each cooled cookie into the icing, allowing excess to drip off, then place on a plate. Allow the icing to set for 5 minutes before serving. Enjoy!