Eggnog Snickerdoodles:

Recipe yields 12 cookies

For the cookies:

1 cup of all purpose flour

3/4 teaspoon of cornstarch

3/4 teaspoon of baking powder

1/2 teaspoon of ground cinnamon

1/4 teaspoon of ground nutmeg

1/8 teaspoon of salt

2 tablespoons of melted unsalted butter

1/4 cup light or dairy free eggnog, warmed to room temp.

1 teaspoon of vanilla extract

1/4 cup granulated sugar

1/4 cup light brown sugar

For the coating:

3 tablespoons of granulated sugar

1/4 teaspoon of ground cinnamon

1/8 teaspoon of ground nutmeg

Preparing the cookies: 

Whisk together flour, cornstarch, baking powder, cinnamon, nutmeg, and salt in a medium sized bowl. In a separate bowl whisk together the butter, eggnog, and vanilla. Stir the granulated and brown sugars together. Add in the flour mixture, stirring until barley incorporated. Chill the cookie dough at least 30 minutes or up to 3 hours. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper and roll the dough into round mounds.

Preparing the coating: 

Stir together the sugar, cinnamon, and nutmeg in a small sized bowl. Using a spoon and spatula drop one portion of cookie dough in the mixture and roll until evenly coated. After it is completely coated roll the dough in the palm of your hands and re apply the coating and place the ball on the parchment paper.

Baking:

Bake the cookies at 350 degrees F for 9 to 12 minutes. Cool the cookies on a baking sheet for about 10 minutes before moving the cookies to a wire rack.

Enjoy!