Nutmeg Cookies
Seriously, nothing spells autumn more than these earthy, warm cinnamon nutmeg cookies that are so easy to make! Ready in less than 15 minutes.
Servings: 14 cookies
Calories: 142kcal
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
Serving: 1cookie | Calories: 142kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 30mg | Sodium: 45mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 20IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg