Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F. Ensure it's nice and hot before you start baking. Line two baking sheets with parchment paper or silicone mats for easy cleanup. If you don't have them, a quick spray with nonstick spray will do just fine.
- In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt. Make sure there are no lumps; this will ensure an even texture in your cookies.
- In another medium bowl, use an electric mixer to cream together 1 cup unsalted butter and 1½ cups sugar until it's smooth and creamy. This usually takes about 2 to 3 minutes. You want the mixture to be light and fluffy.
- Add in 2 tablespoons milk and 1 tablespoon vanilla extract to the butter mixture. Mix until fully combined, scraping down the sides of the bowl as necessary.
- Slowly add the dry ingredients to the wet ingredients. Mix on low speed just until everything is incorporated. Be careful not to overmix; you want to keep the dough tender.
- Gather the dough into a ball, wrap it tightly with plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough is crucial for the final texture of your cookies.
- While your dough chills, combine the rolling mixture in a small bowl. For this, mix together ¼ cup granulated white sugar and 2 teaspoons freshly grated nutmeg. This will give your cookies a wonderful flavorful crust.
- Once chilled, preheat your oven again to 375 degrees F, if necessary. Form level tablespoons of dough into balls, about 1 inch in diameter. Roll these balls in the nutmeg sugar mixture until they're well coated.
- Place the coated balls on the prepared baking sheets, ensuring they are at least 2 inches apart. This allows them to spread while baking.
- Flatten each ball to about ¼ inch thickness using the bottom of a glass that you’ve dipped into sugar. This will help them bake evenly and create that lovely crispy edge.
- Bake for 10 to 12 minutes, until the cookies puff up slightly and turn golden brown. Keep an eye on them toward the end; you want them just right, not overbaked!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. These cookies can be stored in an airtight container for several days or even frozen for later enjoyment!
Notes
If you have leftovers (which is rare), store them in a cool, dry place to maintain their crunchiness.