# Components:
→ Dry Ingredients
01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/2 teaspoon ground nutmeg
→ Wet Ingredients
06 - 1 cup unsalted butter, softened
07 - 1 1/4 cups granulated sugar
08 - 1/4 cup light brown sugar
09 - 2 large eggs
10 - 1/4 cup eggnog
11 - 1 teaspoon vanilla extract
12 - 1/2 teaspoon rum extract, optional
→ Coating
13 - 1/3 cup granulated sugar
14 - 1 teaspoon ground cinnamon
15 - 1/2 teaspoon ground nutmeg
# Method Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together all-purpose flour, cream of tartar, baking soda, sea salt, and ground nutmeg thoroughly. Set aside.
03 - In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and light brown sugar until pale and fluffy, approximately 2 to 3 minutes.
04 - Blend in eggs one at a time, ensuring full incorporation. Add eggnog, vanilla extract, and rum extract if desired; mix until combined.
05 - Gradually integrate the dry ingredients into the wet mixture, mixing just until a uniform dough forms. Avoid over-mixing.
06 - In a small bowl, stir together granulated sugar, ground cinnamon, and ground nutmeg for cookie coating.
07 - Scoop tablespoon-sized portions of dough, roll each into a ball, and coat evenly in the spiced sugar mixture.
08 - Place coated dough balls 2 inches apart on prepared baking sheets.
09 - Bake for 9 to 11 minutes until edges are set and centers appear slightly underbaked. Do not overbake.
10 - Let cookies rest on baking sheets for 5 minutes post-baking, then transfer to a wire rack to cool completely.
