Snipdoodles

8 TBSP (1 stick) unsalted butter, softened
1 ½ cups plus 3 TBSP sugar
2 eggs
1 tsp vanilla extract
¼ cup milk
3 cups flour
¾ tsp baking soda
1 teaspoon cream of tartar
½ teaspoon salt
½ teaspoon ground nutmeg
1 tablespoon cinnamon
1.Beat the butter and 1 ½ cups of sugar in the bowl of an electric mixer or with a wooden spoon until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat until fully incorporated. Add the milk and stir to incorporate. In a separate bowl, whisk together the next 5 ingredients (flour through nutmeg) and then stir into the butter/sugar mixture. Chill dough 2 hours.
2.Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
3.Shape dough into large, walnut-size balls, about 1 ¼ inches in diameter. Mix together the remaining 3 TBSP sugar and cinnamon in a small bowl. Dip tops in sugar/cinnamon mixture. Place balls 3 inches apart on lined baking sheet. Bake for about 12 minutes. Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. As they cook, the cookies will firm up.
Rachel