Cinnamon Sugar Slice-and-Bake Cookies

In a small mixing bowl, whisk together the flour, baking soda, 1 tablespoon of cinnamon and the nutmeg.

With an electric or stand mixer, beat the butter, 1 1/4 cup sugar and vanilla together until creamy. Add half of the flour mixture, stirring until completely mixed in. Add the rest of the flour and mix until a soft dough forms.

Divide the dough into two equal pieces. Roll each half into a 1 1/2″ thick log, wrapping each tightly in plastic wrap. Refrigerate for 2-3 hours.

Preheat the oven to 350F and grease a baking sheet. On a small plate, blend the remaining 4 tablespoons of sugar and 2 tablespoons of cinnamon.

Set the dough logs on the counter and allow them to sit for five minutes before unwrapping them. Roll the dough logs in the cinnamon-sugar mixture, then cut the logs into 1/4″-thick slices. Place the slices on the prepared baking sheet spaced 2″ apart.

Note: I couldn’t fit the whole length of the log on my cinnamon-sugar plate, so I had to cut each log in half before rolling to make sure they got plenty of cinnamon sugar topping.

Bake at 350F for 18-22 minutes, or until the tops of the cookies are just barely firm. Allow to cool on the baking sheet for five minutes before transferring to a cooling rack and repeating with the remaining dough.

Note: If the dough starts to get too soft and sticky, return the log to the refrigerator for 10-15 minutes before cutting it.