Nutmeg Sugar Crisps Recipe

5 2 9
Nutmeg Sugar Crisps Recipe
Nutmeg Sugar Crisps Recipe photo by Taste of Home
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Nutmeg Sugar Crisps Recipe

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5 2 9
Publisher Photo
My grandma shared her recipe for these old-fashioned sugar cookies with the unexpected taste of nutmeg. They are light, crunchy and so delicious. That's why they're always a part of the Christmas tradition.
MAKES:
36 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
36 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt

Directions

In a bowl, cream butter and sugars. Beat in egg and vanilla; mix well. Combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well. Refrigerate for 1 hour.
Shape into 3/4-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 6 dozen.
Originally published as Nutmeg Sugar Crisps in Quick Cooking November/December 1998, p28

Nutritional Facts

2 each: 101 calories, 5g fat (3g saturated fat), 20mg cholesterol, 79mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  1. In a bowl, cream butter and sugars. Beat in egg and vanilla; mix well. Combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well. Refrigerate for 1 hour.
  2. Shape into 3/4-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 6 dozen.
Originally published as Nutmeg Sugar Crisps in Quick Cooking November/December 1998, p28

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Butterfly1966 User ID: 6925785 214634
Reviewed Dec. 11, 2014

"My son love these cookies.."

MY REVIEW
susanrukes User ID: 1679219 31425
Reviewed Dec. 5, 2013

"Hands down my favorite cookies ever- and I make a few batches of cookies every year! It's never the holidays until a batch of these have been made! These are wonderful and so tasty. I've never had to refrigerate the dough and I bake them for 8-10 minutes, so they are softer. Wonderful!"

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