Cinnamon Nutmeg Cookies

These cookies are little balls of yum. Something about these reminds me of eating cinnamon sugar donut holes. Curl up with a glass of milk or a hot drink - especially if it is cold, dark and rainy like it was when I made these - and dunk your little cookies to your heart's delight.

CINNAMON NUTMEG COOKIES

INGREDIENTS

Cookies

2 1/2 c. flour (feels free to substitute half with whole wheat)
2 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. nutmeg
1/2 tsp. kosher salt
3/4 c. butter or margarine (Make sure it is has no trans fat!)
3/4 c. sugar
2 eggs
1 tsp. vanilla extract

Cinnamon Sugar (to roll cookies in)
1/2 c. sugar
2 tsp. cinnamon

DIRECTIONS

1. Combine flour, baking powder, 2 tsp. cinnamon, nutmeg  and salt in a bowl and put aside.
2. Beat butter and 3/4 c. sugar until light and fluffy. Keep beating and add eggs one at a time, then add vanilla extract.
3. Slowly pour the dry ingredients in with the wet ingredients while still mixing until all ingredients are fully combined.
4. Cover dough and place in the refrigerator for 2-3 hours. While you are waiting combine the remaining cinnamon and sugar in a bowl.
5. Heat oven to 375 degrees. Roll dough into uniformly sized balls with your hands (mine were 1 1/2 inch balls, but you can make them bigger or smaller just adjust your baking time). Roll in the cinnamon sugar and place about 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until they are lightly browned and seem to have set. 

6. Put the cookies that you don't eat right away into a closed container or zip top bag and place them in the refrigerator (so that they don't become stale).