Seriously, nothing spells autumn more than these earthy, warm cinnamon Nutmeg cookies that are so easy to make! Ready in less than 15 minutes and perfect for the holiday season.
Nutmeg Cookies
I will tell you a secret: I was never a fan of nutmeg until I made my recipe Pumpkin Custard Pie, and I have been amazed by nutmeg flavor since then. These cookies are soft and so delicious and burst with nutmeg flavor.
Oh, I forgot to mention that I had to make another batch of these cookies 24 hours after the first batch because we had already eaten all the cookies, and I had to experiment with freezing them. And guess what? They freeze beautifully.
These cookies are perfect for the holiday season, especially Christmas. So, continue reading if you want to get a head start on your holiday recipes.
Why We Love This Recipe
- Easy to make sweet treats.
- Different from ordinary sugar cookies or chocolate chip cookies.
- They Freeze beautifully; make a big batch of cookies and freeze them.
- Delicious, flavourful cookies.
Ingredients
All-purpose flour: I Always have it in my pantry.
Butter: I prefer unsalted. If you use salted butter, skip the pinch of salt.
Granulated sugar: To sweeten the cookies.
Freshly grated nutmeg: I LOVE to use freshly grated nutmeg. However, store-bought nutmeg will also work if that's all you have.
Ground cinnamon: Just what you have at home should be fine.
Pinch of Salt: Adding a little contrast brings out a bit of extra flavour.
Egg: I used only one large egg.
Baking soda
Vanilla extract: It's all for that extra flavour.
Powdered sugar: We'll need to sprinkle on top of these cookies.
“See the recipe card for full information on ingredients and quantities.”
How To Make Nutmeg Cookies?
With lots of love! But before you start, preheat the oven to 350F / 180C and line a baking sheet with parchment paper.
One: let's begin by mixing all the dry ingredients in a large bowl. Combine the flour, nutmeg, baking soda, salt and cinnamon in a small bowl. Don't add the sugar; we'll add that in the second bowl.
Top Tip: I recommend sieving the dry ingredients together to ensure they are well-fused and produce soft cookies.
Two: In a separate bowl, cream the butter and sugars with an electric mixer until fluffy.
Then, crack an egg into this mixture and pour in a few drops of vanilla extract. Whip this mixture until everything is well combined.
Three: Now, we will take all the dry ingredients from the first bowl and add them to the second bowl. We're going to stir this mixture gently. Once you've reached a thick paste-like consistency, the batter is done.
Four: Now, grab a teaspoon to scoop a spoonful of the batter and lay it on the baking sheet we had prepared earlier. Grab another spoonful of the batter and pour it onto the baking sheet, a few inches apart from the first spoonful you poured.
Five: Keep scooping spoonfuls of the batter onto the baking sheet until all the batter has been used up.
Six: Place the baking sheet in the oven and let it bake for 8 to 10 minutes. Once done, remove your cookies from the oven and let them cool down on a wire rack.
Seven: We're almost there! Let's quickly make and sprinkle a topping before your cookies cool down. Mix some powdered sugar with nutmeg in a small bowl and sprinkle on top of these cookies while they're still hot.
That's it. The season's delicacies are ready to be served.
In the comments below, let us know how they turned out for you.
Variations & Substitutions
Frosting: With the help of some cream, butter and confectioner's sugar, you can whip up your own frosting to top these cookies. Remember to add a hint of ground nutmeg and keep the theme going.
Another simpler version would include mixing whipped cream with powdered sugar alone and adding a dash of nutmeg.
Brown Sugar: Light or dark; It produces a browner, flavorful cookie.
Cardamom: With cinnamon and nutmeg already on the ingredient list, you may like to throw in a pinch of another warm spice. I really want to try it myself.
Maple Extract: You can switch out the vanilla extract for some Maple syrup or extract, as it compliments this recipe perfectly.
Ground Ginger: You can never go wrong with the combination of several warm spices together.
Serving Suggestions
I love gobbling these Nutmeg Cookies as snacks, with my breakfast or even as a dessert with a cup of warm coffee or tea, while my daughter loves to dunk them in milk.
You may also serve them with a dollop of Black Raspberry Ice Cream or Old Fashioned Homemade Chocolate Ice Cream.
How To Store
If you're only going to be storing these cookies for a couple of days, you can seal them in an air-tight container and let them sit on your kitchen counter. These cookies will be fine at room temperature for about 2 days.
If you'd like to store it longer than that, then consider freezing them. Before placing in the freezer, seal the cookies in an air-tight container.
Make sure the cookies are stacked on top of each other in the air-tight container and separated with a layer of parchment paper between them. In the freezer, these cookies can last up to 3 months.
What Does Nutmeg Taste Like?
Nutmeg is a sweet spice. The best words I can use to describe it are warm, earthy, toasty and woody!
After these words, you can probably guess how warm it must feel to devour something seasoned with nutmeg on cold days.
More Cookie Recipes
- Sweet Potato Cookies
- Peanut Butter Microwave Cookies (No Egg)
- Eggnog Cookies Recipe (Easy)
- Easy Golden Syrup Cookies
- Kahk El Eid Recipe (Egyptian Eid Cookies)
- Butter Crunch Cookies With Corn flakes
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Recipe Card
Nutmeg Cookies
Equipment
- Baking sheet
- Measuring spoons
- Measuring cups
- Cookie scoop
Ingredients
- ½ cup Granulated sugar
- ½ cup Butter , soft
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 ½ cups All purpose flour
- ¾ teaspoon Ground nutmeg
- ½ teaspoon Ground cinnamon
- ½ teaspoon Baking soda
- Pinch Salt
For the Nutmeg Sugar Topping
- 1 tablespoon Powdered sugar
- ¼ teaspoon Ground nutmeg
Instructions
- Preheat oven to 350F / 180C and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a small bowl, mix flour, nutmeg, baking soda, salt and cinnamon.1 ½ cups All purpose flour, ¾ teaspoon Ground nutmeg, ½ teaspoon Baking soda, Pinch Salt, ½ teaspoon Ground cinnamon
- In another bowl, cream the butter and sugars until fluffy; add in egg and vanilla extract and mix until combined.½ cup Granulated sugar, ½ cup Butter, 1 large Egg, 1 teaspoon Vanilla extract
- Fold in the dry ingredients until incorporated; scoop about teaspoons of the batter into the prepared baking sheet.
- Bake for 8-10 minutes, then remove from the oven and allow to cool on a wire rack.
- Make the topping: In a small bowl, mix the powdered sugar with nutmeg, then sprinkle on top of the cookies while hot.¼ teaspoon Ground nutmeg, 1 tablespoon Powdered sugar
Notes
- I recommend sieving the dry ingredients together to ensure they are well-fused and produce soft cookies.
- These cookies will be fine at room temperature for about 2 days.
Nutrition
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