Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- ½ cup eggnog
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
- ½ teaspoon ground nutmeg (for rolling)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, cream of tartar, baking soda, salt, and ground nutmeg. Set aside.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Pour in eggnog and vanilla extract; beat until fully incorporated.
- Gradually add the dry ingredients, mixing until the dough is smooth and no flour streaks remain. Do not overmix.
- Cover the dough and refrigerate for 30 minutes.
- In a small bowl, combine ¼ cup sugar, 1 teaspoon cinnamon, and ½ teaspoon nutmeg for rolling.
- Scoop dough into tablespoon-sized balls, roll them in the cinnamon-sugar mixture, and place on the prepared baking sheet.
- Bake for 8–10 minutes, until edges are set but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For softer cookies, bake on the lower end of the time range.
For crispier edges, bake a minute or two longer.
Dough can be chilled for up to 24 hours before baking.
Customize spices to taste or add a light eggnog glaze for extra flavor.
- Prep Time: 20
- Cook Time: 10