Eggnog Snickerdoodles

Initial Preparation:

1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
2. In a bowl, mix together the ingredients mentioned in 'For sugar-spice mixture' and set aside.
3. In a large bowl, mix together the flour, cornstarch, baking soda, salt and set aside.

Cookie Preparation:

1. In a large mixing bowl, beat together the butter, sugar until light and creamy for about 3-4 minutes.
2. Add in the egg, vanilla and beat well until creamy and soft.
3. Add in the flour mixture, eggnog alternately as batches and mix until a soft dough forms.
4. Shape the dough into 24 equal sized balls and roll each ball in the prepared sugar-spice mixture.
5. Arrange the sugar coated balls 2 inches apart on the prepared baking sheets.
6. Bake for 8-10 minutes, or until cookies are just set and starting to crack on top.
7. Remove from oven, let them cool on pan for 5 minutes, then transfer to a wire rack and cool completely.
8. Enjoy the Melt-In-Your-Mouth Eggnog Snicker Doodle cookies.

Notes:

• After 8-10 minutes of baking, the cookies may seem slightly soft on top; But don't worry, they will completely perfect and firm, once cooled.
• If you prefer a crispy cookie, bake for 10-14 minutes.
• The dough may be slightly sticky, if you are using melted butter.

Yield: Makes about 24 big cookies.