Nutmeg Sugar Cookies
Printable Recipe
3 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon freshly grated nutmeg
½ teaspoon kosher salt
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
Preheat the oven to 375˚F. Whisk together the flour, baking powder, ½ teaspoon of the nutmeg, and salt in a medium bowl. In a mixer fitted with a paddle attachment, beat together the butter and 1 cup of the sugar on medium until creamy. Beat in the eggs one at a time until thoroughly combined and then beat in the vanilla extract. Add the dry ingredients and mix on low until the dough comes together, stopping the mixer once or twice to scrape down the sides of the bowl. Whisk together the remaining ¼ cup of sugar and ¼ teaspoon of nutmeg in a medium bowl. Scoop the dough by the tablespoonful, roll each scoop of dough in the sugar mixture to coat, and arrange the scoops of dough 2 inches apart on parchment-lined baking trays. Flatten each scoop of dough with the bottom of a cup. Bake for 14 to 16 minutes, or until lightly browned around the edges. Transfer cookies to a rack to cool.
Makes about 45 cookies. Also good with cinnamon in place of the nutmeg. Cookies keep for several days in a tightly sealed container in a cool, dry place.
6 comments:
These are like the simple comfort foods that go well with a side cup of tea or coffee. Easy to make, and the hint of nutmeg is wonderful.
Thanks for your Nutmeg Sugar Cookies recipe. Try out the Sesame Nut Cookies too, it taste as good. Recipe could be found on
http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/sesame-nut-cookies
I was in the mood to do some last minute evening baking, and came across this recipe. Within an hour of seeing them on Foodgawker they were out of the oven, warm and in my mouth. They were okay, but I would have to say if I make them again it would be with cinnamon.
Thank you so much for sharing cookies with us. They are great !
Nutmeg is one of my absolute favorite spices, both for the taste and for the history. I wonder if Anonymous, who wasn't impressed, used fresh grated nutmeg? It's a whole different level of flavor from even good-quality pre-ground, since the turpenol and a few other flavor compounds evaporate within hours of grating or grinding. (I don't mean this as an insult, Anonymous - very possibly you just don't like nutmeg as much as I do.)
delicious even with store bought ground nutmeg! just had one hot out of the oven- thanks!
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