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Nutmeg Sugar Cookies

 Nutmeg Sugar Cookies
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
84 ServingsPrep: 40 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 teaspoons McCormick® Pure 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 McCormick® Pure 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

2 of 2

Nutmeg Sugar Cookies (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cookie equals 62 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 29 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.