Soft Snickerdoodles

1 c. butter, softened

1 1/2 c. plus 2 TB. sugar, divided

2 eggs

2 3/4 c. flour

1/2 tsp. salt

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. nutmeg

2 1/2 tsp. cinnamon, divided

In a large mixing bowl, cream butter, 1 1/2 cups sugar and eggs. Beat until light and fluffy.

In a separate bowl combine flour, salt, cream of tartar, baking soda, nutmeg and 1/2 tsp. cinnamon.

Add dry ingredients to the butter mixture and mix well.

In a small bow, combine 2 Tab. sugar and 2 tsp. cinnamon. Shape dough into 1 inch balls (I use a cookie scoop) and roll in cinnamon-sugar mixture. Place on an ungreased cookie sheet 2 inches apart.

Bake at 375 for 10 minutes. Store in an airtight container. Makes 4 dozen.