Nutmeg Sugar Cookies Recipe

4.5 1 3
Nutmeg Sugar Cookies Recipe
Nutmeg Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Nutmeg Sugar Cookies Recipe

Read Reviews
4.5 1 3
Publisher Photo
The holidays are my favorite time of year because I love to bake. These are one of my favorite cookies—they always disappear fast!—Jean Wysocki, Westminster, Colorado
MAKES:
84 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min./batch + cooling
MAKES:
84 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • FROSTING:
  • 1/3 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons half-and-half cream
  • Ground nutmeg

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well.
Divide dough into 14 pieces. Shape each portion into a 12-in. x 1/2-in.-thick rope. Cut ropes into 2-in. pieces. Place 2 in. apart on greased baking sheets.
Bake at 350° for 9-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
For frosting, in a small bowl, beat butter until fluffy. Add confectioners’ sugar and extracts; beat until blended. Beat in enough cream to achieve desired consistency.
Frost cookies. Sprinkle with nutmeg. Store in an airtight container in the refrigerator. Yield: 7 dozen.
Originally published as Nutmeg Logs in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p55

Nutritional Facts

1 each: 62 calories, 3g fat (2g saturated fat), 10mg cholesterol, 29mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • FROSTING:
  • 1/3 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons half-and-half cream
  • Ground nutmeg
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well.
  2. Divide dough into 14 pieces. Shape each portion into a 12-in. x 1/2-in.-thick rope. Cut ropes into 2-in. pieces. Place 2 in. apart on greased baking sheets.
  3. Bake at 350° for 9-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
  4. For frosting, in a small bowl, beat butter until fluffy. Add confectioners’ sugar and extracts; beat until blended. Beat in enough cream to achieve desired consistency.
  5. Frost cookies. Sprinkle with nutmeg. Store in an airtight container in the refrigerator. Yield: 7 dozen.
Originally published as Nutmeg Logs in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p55

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MY REVIEW
melanna User ID: 5175892 209955
Reviewed Nov. 16, 2014

"I went searching for this recipe after I had these cookies from a cookie exchange. I love them. I like that they're not overly sweet. The nutmeg lends well to a fall/Christmas cookie. Don't omit the icing. As that's the main sweetness.

The dough was quite dry for me and though I could press it into a ball I couldn't actually roll it so I added 2-3 tbsp of water a splash at a time and that did the trick."

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