Steps

• 1

  Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat together the butter and sugar until light and fluffy, 3-4 minutes. Add the eggs, milk, vanilla, and almond extract and beat until combined. Sift in the flour, baking powder, cream of tartar, and salt and beat on low speed until incorporated.

• 2

  Shape the dough into a ball, then flatten slightly into a disc. Wrap tightly in plastic wrap and refrigerate for about 2 hours.

• 3

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Line 2 baking sheets with parchment paper.

  350 ˚F / 177 ˚C

• 4

  Remove the dough from the refrigerator and place between two large sheets of parchment paper. Use a rolling pin, roll out the dough to about 1/2 inch thick. Use your favorite cutters to cut out shapes, then transfer the cookies to the prepared baking sheets, spacing 1 inch apart. Gather and re-roll the dough scraps to cut out more cookies.

• 5

  Place the baking sheet on the grill grates. Close the lid and bake, rotating the pan halfway through, until the cookies are light brown, 10-12 minutes. Remove the cookies from the grill, transfer to a wire rack and let cool completely.

  00:12

• 6

  Meanwhile, make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the cream cheese, milk, and vanilla. Whip on medium-high speed until combined. Reduce the speed to medium-low and add powdered sugar, 1/2 cup at a time, beating between each addition until well combined.

• 7

  Frost the cookies and finish with a sprinkle of nutmeg if desired. Enjoy!