As we continue our cookie adventures, imagine the aroma of nutmeg and cinnamon dancing through your kitchen as these cookies bake to perfection, bringing holiday cheer with every wafting scent.

Eggnog Snickerdoodles:

Ingredients:

For the cookie dough:

• 2 and 3/4 cups (345g) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1 and 1/2 cups (300g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) eggnog

For the coating:

• 1/4 cup (50g) granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, nutmeg, cinnamon, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Slowly pour in the eggnog and mix until the dough comes together. The dough might be slightly sticky.
7. In a small bowl, mix together the granulated sugar, cinnamon, and nutmeg for the coating.
8. Shape the dough into 1-inch balls. Roll each ball in the cinnamon-sugar-nutmeg mixture until coated evenly.
9. Place the coated balls onto the prepared baking sheets, leaving space between each for spreading.
10. Using the bottom of a glass or your hand, gently press down on each cookie to slightly flatten.
11. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
12. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.