Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes.
Step 3: Add the large eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground cardamom, and a pinch of salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
Step 6: Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms. Place them on the prepared baking sheet, ensuring there's about 2 inches of space between each cookie to allow for spreading.
Step 7: Gently flatten each cookie ball slightly with the bottom of a glass or your hand. This helps them bake evenly and gives them that classic sugar cookie shape.
Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers still look soft. Do not overbake, as they will continue to set as they cool.
Step 9: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cooling on the sheet helps them firm up without breaking.
Step 10: While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and ground nutmeg until smooth and drizzle-able. If the glaze is too thick, add a tiny bit more milk; if it's too thin, add more powdered sugar.
Step 11: Drizzle the nutmeg glaze generously over the cooled cookies. Allow the glaze to set for about 15-20 minutes before serving. This creates a beautiful finish and locks in flavor.