Description
A cozy batch of spiced cookies that highlight warm nutmeg and a hint of cinnamon. Light, buttery, and finished with a dusting of nutmeg-sugar.
Ingredients
Scale
Cookies
- 1½ cups (190 g) all-purpose flour
- ¾ teaspoon freshly grated nutmeg (use more if you like a bolder spice)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- Pinch of fine salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Topping
- 1 tablespoon confectioners’ (powdered) sugar
- ¼ teaspoon ground nutmeg
Instructions
- Heat and prep: Set your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
- Whisk dry ingredients: In a bowl combine the flour, nutmeg, cinnamon, baking soda and salt. Whisk briefly so the spices distribute evenly.
- Cream butter and sugar: In a separate mixing bowl, beat the softened butter and granulated sugar together until pale and slightly fluffy (about 2–3 minutes by hand or with a mixer). Add the egg and vanilla, then beat until smooth.
- Bring batter together: Stir the dry mix into the butter mixture until just combined. Don’t overwork the dough—stop once the flour disappears.
- Portion onto sheet: Use a teaspoon or small scoop to drop rounded portions of dough onto the prepared sheet, leaving room for slight spreading.
- Bake: Bake for 8–10 minutes, until the edges turn a pale gold. The centers should look set but still soft.
- Cool briefly: Let the cookies rest on the baking sheet for a couple of minutes, then transfer to a wire rack to cool fully.
- Finish with topping: While the cookies are still a little warm, stir the powdered sugar and nutmeg together and lightly sprinkle over the tops. Allow the topping to set as the cookies cool completely.
Notes
- Fresh nutmeg tastes brighter than pre-ground—grate some from the whole seed if you can.
- Chill the scooped dough for 15–20 minutes if your kitchen is warm; it helps the cookies hold shape.
- Store in an airtight container at room temperature for up to 4 days. You can freeze baked cookies for longer storage.