For the dough: In a countertop mixer fitted with a paddle whip attachment, mix the granulated sugar, brown sugar and Winter Lager on MEDIUM speed.
Next, add butter and mix on MEDIUM-HIGH speed until light and fluffy- about 3 to 4 minutes.
Add corn syrup and continue to mix until combined.
Turn the mixer speed to MEDIUM and add the egg.
Meanwhile, in a separate bowl, combine the flour, nutmeg, baking powder, baking soda and salt.
Mix dry ingredients until combined and then slowly add to the wet mixture in the mixing bowl.
Remove cookie dough from the mixing bowl and wrap in plastic wrap. Refrigerate for 1 hour or until firm.
To bake: Preheat oven to 350F
Remove dough from the fridge and form into 1 ounce balls (about the size of a golf ball).
Place on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until golden brown.
Remove from oven and allow to cool on the baking sheet for 2 minutes before moving to a wire rack to completely cool.
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