Step 1

Preheat the oven to 350°F. To start the dough, cream the butter and sugar together until light and fluffy, about five minutes. Then add in the eggs, one at a time, and the extracts. Beat another minute or so, being sure to stop and scrape down the sides of the bowl at least once. In another bowl, whisk together the flour, cream of tartar, baking soda, salt and nutmeg. Gradually add the flour mixture to the creamed mixture, beating until just combined.

Step 2

Drop tablespoonfuls of cookie dough onto a baking sheet lined with parchment, leaving 3 inches between each cookie. You can use a regular spoon here, but the Test Kitchen recommends a cookie scoop. It makes the process quick and easy. It also ensures that all your cookies are identical in size. Flatten each cookie slightly using the bottom of a glass. To keep the cookies from sticking, dip the bottom of the glass in a bit of sugar. Bake the cookies for 8 to 10 minutes, until the edges start to turn golden brown. Remove the cookies from the baking sheet, and let them fully cool on a wire rack.

Step 3

At last, it's time to make the creamy frosting. Beat the softened butter, confectioners' sugar, extract and enough water to reach the desired spreadable consistency. For best results, add the water a teaspoon or two at a time. Once you reach the desired consistency, tint with food coloring. Spread the frosting over each cookie using a small offset spatula. Feel free to add colored sugar or sprinkles to decorate.