Serves: 8-10

​Prep time: 20 Minutes

Bake time: 8 Minutes

Ingredients

• 1 cup softened butter at room temperature

• 1-1/4 cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon cream of tartar

• 1/2 teaspoon salt

• 1/2 teaspoon nutmeg

• 2 large eggs

• 1/4 cup eggnog

• 1 teaspoon vanilla extract

• 3 cups all-purpose flour

• 2-1/2 teaspoons ground cinnamon + 1/4 cup sugar (for rolling cookie dough balls in)

Directions:

1. In a large bowl, cut the butter into cubes and whisk for about 30 seconds to 1 minute until creamy. Add the granulated sugar, baking soda, cream of tartar and salt. Whisk everything together until well combined.

   
   

2. Add the eggs, vanilla extract, and eggnog. Whisk everything together for about 1 minute, or until fully combined.

   
   

3. Add the flour and nutmeg in two portions. Mix after each addition (for the second portion, use a spatula to mix).

   
   

4. Cover the dough in plastic wrap and refrigerate for 45 minutes to 1 hour, or until the dough is firm enough to roll.

   
   

5. In a bowl, mix together the cinnamon and sugar. Set aside.

   
   

6. Prepare a banking sheet lined with parchment paper.

   
   

7. Remove the dough from the fridge. Scoop portions of dough using an ice cream scoop, then roll each portion into a ball. Roll each ball in the cinnamon sugar mixture and place on the baking sheet.

   
   

8. Preheat the oven to 375F and bake for 8 minutes, or until the bottom is golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool. Enjoy!