The tastiest way to use up that left over eggnog from the holidays! These snickerdoodles are so fluffy and moist, and bake up so pretty. 🙂
1 cup butter, room temperature
2 cups sugar
1 tsp vanilla
1 cup eggnog
4 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar
1/3 cup sugar + 1/2 tsp ground nutmeg
Preheat oven to 350^F. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time; then add vanilla. In a separate bowl, sift together flour, baking soda, salt, and cream of tartar. Add the flour mixture to the creamed mixture, alternating with the eggnog. The dough will be thick and slightly sticky.
Mix together 1/3 cup sugar and ground nutmeg in a small bowl. Shape the dough into rounded tablespoon size balls and roll in sugar and nutmeg mixture. Place 2 inches apart on baking sheet and bake for 8-10 minutes, until cookies are just set and starting to crack.