Nutmeg Christmas Cookies

11 12 2009

Nutmeg is a very cozy spice. I love how it smells, especially freshly grated. This is good, because it’s cheaper to buy the kernel than pre-ground! My little micro-planer makes quick work of grating. This recipe is adapted from one in Bon Appetit Dec. 1994 for Brown Sugar and Nutmeg Snaps. The issue was devoted to creating a Victorian Christmas. They say that “Windsor Castle required six pounds of [nutmeg] for the royal mincemeat” at Christmastime. This cookie recipe requires considerably less, but the flavor of nutmeg is still strong! You might want to add less nutmeg if you prefer the flavor of brown sugar to be more pronounced. The flavor reminds me of a gingersnap cookie. These are also very kid friendly to make. Bean rolled the dough balls in sugar and smashed them down. After the cookies came out of the over, it was hard to tell which ones got a little extra-smushed.

Nutmeg Christmas Cookies (adapted from Bon Appetit 12/1991)

  • 1 1/4 cups packed brown sugar
  • 1/2 cup butter, room temp
  • 1 large egg
  • 1 3/4 cups all purpose flour
  • 1 1/2 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • extra sugar

Beat brown sugar and butter with mixer until fluffy. Mix in egg. Add flour, nutmeg, baking soda and salt; beat until well blended. Chill 1 hour.

Preheat oven to 350F. Roll dough into small balls. Roll balls in sugar, coating completely. Arrange on lined cookie sheets about 2 inches apart. Using the bottom of a glass, flatten cookies. Bake until cookies are golden, about 10-13 minutes. Cool on baking sheets.

Be sure to check out Thrifty and Chic Mom to see her cookie recipe exchange and giveaway!

and Susieqtpie’s Scraps of Life Recipe & Idea Swap.