In a small bowl, mix together the remaining 1/2 cup of sugar, the cinnamon and nutmeg.
Working with 1 tablespoon of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar mixture to coat evenly, then arrange on the prepared baking sheet.
Leaving 2 inches between the cookies on all sides. Bake for 8 to 10 minutes, or until lightly golden, but still soft at the center. Transfer to a rack to cool.
Store in an airtight container at room temperature for up to a week.