Classic snickerdoodles with spot-on eggnog flavor. The perfect holiday cookie. They will store in an airtight container for two weeks on the counter, a few months in the freezer.
Cream butter and 1 1/2 cups sugar in a medium bowl. Add eggs, vanilla extract and eggnog extract. Beat to combine thoroughly.
In a separate bowl combine flour, cream of tartar, baking soda and salt. Slowly add dry ingredients into wet ingredients, mixing until just combined.
Chill dough overnight.
Preheat oven to 350 degrees. Combine 1/3 cup sugar and ground nutmeg in a small bowl. Roll 1 tablespoon of dough into balls (a cookie scoop is great for this), and roll them in the sugar/nutmeg mixture. Place cookies 2 inches apart onto ungreased baking sheets.
Bake for 10-11 minutes. Transfer to a wire rack and let cool completely.