Preheat Oven: Preheat your oven to 425°F. Line 2 baking sheets with parchment paper.
Combine Wet and Dry Ingredients: In a large bowl, mix together the flour, sugars, nutmeg, cinnamon, baking soda, and salt until well combined. In a separate bowl, whisk together the melted butter, eggs, and vanilla. Pour the wet ingredients into the bowl of dry ingredients, and use a spatula to mix the dough thoroughly.
Make Cookies: In a shallow bowl, mix together the sugar, cinnamon, and nutmeg. Scoop about two tablespoons worth of cookie dough into your hands and roll until a 1 - 1 1/2" ball forms. Roll the dough ball through the cinnamon sugar until it is well coated. Place the ball onto the prepared baking sheets.
Bake & Cool: Transfer the baking sheets to the oven and bake for 7-8 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling completely.
Do NOT over-bake. You may think they are not done baking after the 7 minutes, but as they rest on the baking sheet for the additional 5 minutes they will continue to bake and they will be perfect.
Use an cookie scoop to get perfectly uniform cookies.
Never grease your baking sheets! Line them with parchment paper or silpat, that way your cookies stay put and there's no extra mess to clean up later!
STORAGE: Store leftover cookies in an airtight container at room temperature for up to 5 days.
You can freeze leftover cookies in an airtight container or bag for up to 6 weeks.