Cream the butter and sugars together until light and creamy. Add egg and vanilla and beat until combined.

In a separate bowl mix together the flour, cream of tartar, baking soda, cinnamon and salt. Add to the butter mixture and mix until combined.

Add eggnog and stir until incorporated into the batter.

In a small bowl or ramekin mix together 2 tablespoon sugar, ½ teaspoon cinnamon & ¼ teaspoon nutmeg.

Roll 1.5-2TBSP of batter into a ball. Roll each ball in the cinnamon sugar mix and place on a lined baking tray.

Gently press down on the dough balls to help them spread slightly.

Bake at 180 degrees C for 10-12 minutes, taking them out just as the tops start to go golden and start to crack.

Allow to cool on the tray for 10 minutes, then transfer to a cooling rack.

Store in an airtight container for 1 week.