3cupsAll purpose flour (regular or gluten-free measure-for-measure blend)
1 1/2teaspoonCream of tartar
1/2 cupGranulated sugar
In a medium sized bowl with a hand held mixer (or in a stand mixer) cream together both sugars, and softened butter until light and fluffy (about 3 minutes).
Add the eggs, eggnog, and vanilla; mix until just combined.
Add flour, baking soda, cream of tartar, nutmeg, cloves, cinnamon, and salt; blend together until fully incorporated. Do not overmix.
Refrigerate dough for 30-60 minutes or until you can easily roll dough in hands without it losing its shape.
While dough is refrigerating, make sugar mixture by combining granulated sugar, nutmeg, and cinnamon. Stir until fully combined and set aside.
Preheat oven to 350 degrees. Line a large rimmed baking sheet (or 2) with parchment paper or a silpat.
Once dough is slightly hardened, make a ball of dough that is about 1-inch in size.
Roll the ball into the sugar mixture, making sure to coat it completely. Repeat for the remaining dough.
Place the prepared baking sheet and bake for 9-11 minutes.
Let cool 5 minutes on the baking sheet out of the oven then transfer to a cooling rack to cool completely.
Allow cookies to cool completely before topping with icing (if desired).
Allow cookies to cool completely before topping with icing.
Combine al licing ingredients: powdered sugar, eggnog, cinnamon, and nutmeg and stir until all of the ingredients are mixed together.
Drizzle onto the top of each cookie once they are completely cooled. Garnish with sprinkles if desired. NOTE: It takes 1-2 hours for the icing to set completely on the cookies. Do not over drizzle with icing.
If you would like a flatter cookie, gently press each cookie with the palm of your hand before baking. - Store cookies in an airtight container for up to one week. - the Icing is optional; the cookies taste great without it too! -