Super Soft Snickerdoodle Cookies

1 cup butter (2 sticks)
1/2 cup dark brown sugar
1 cup white sugar
3 cups flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
3 eggs
1 tsp. vanilla extract

Cinnamon/Sugar Mixture:
1/4 cup white sugar
1 TBS cinnamon
1/4 tsp. nutmeg

1.  Preheat oven to 425℉. 

2.  Melt butter in microwave or saucepan and let cool while you mix the dry ingredients together. (Sugars, flour, spices, baking soda, and salt)

3.  Whisk the eggs into the cooled butter and then add the vanilla. 

4.  Stir the wet ingredients into the dry ingredients, stirring just until it comes together.

5.  In a shallow bowl mix together the sugar, cinnamon, and nutmeg together. 

6.  Form small (1-1/2 inch) balls of dough and roll them in the cinnamon sugar  nutmeg mixture. Place them on a unlined, ungreased baking sheet and flatten slightly.  Bake for 7 minutes them remove and let cool on the baking sheet for 5 minutes.  Remove to wire rack to cool.

7.  The dough can be refrigerated for up to 5 days if well wrapped.  You can also freeze in logs. 

Makes about 3 dozen cookies.

From thekitchn