Soft Nutmeg Cookies are a delicious warmly spiced treat, perfect for enjoying the coziness of the holiday season.
These are a fantastically simple Cookie Recipe to add to your holiday baking list. Make them along with Gingerbread Men and Frosted Sugar Cookies for the ultimate Christmas cookie tray.
Why You’ll Love Soft Nutmeg Cookies?
- Soft and buttery, with plenty of warm nutmeg flavor, these make a great addition to your holiday cookie tray.
- This uncomplicated cookie recipe only needs 20 minutes of chilling time, and bakes in 10-12 minutes.
Sabrina’s Soft Nutmeg Cookie Recipe
These Soft Nutmeg Cookies are great for serving around the holidays. You can bake them to enjoy with your family, bring them to a cookie exchange, or package them to give to friends as a delicious homemade gift. With its simple directions, it is a practically stressless recipe. I love serving these with a mug of Apple Cider or Hot Chocolate for a festive Christmas Eve treat. This is also a great recipe to make in advance, so read below the Recipe Card for my tips on prepping these ahead of time.
Recipe Card
Ingredients
- 1 cup unsalted butter , softened
- 3/4 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon ground nutmeg
Instructions
- Add the butter and sugar to a stand mixer on medium speed with the paddle attachment and cream until light and fluffy, about 3-4 minutes.
- Add in the egg and vanilla extract until well combined.
- Sift the flour and nutmeg and add it to the stand mixer on the lowest speed setting until just combined.
- Cover and chill dough for 20 minutes.
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Using a two tablespoon-sized cookie scoop, add the cookie dough 2" apart on your baking sheets.
- Bake for 10-12 minutes.
- Let cool 5 minutes before removing from baking sheet.
Nutrition
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Chef’s Note
These cookies are meant to stay soft, so don’t wait for them to turn golden brown before taking them out of the oven. When the edges look set, but the centers are still soft, they’re ready to pull out. Keep in mind that they will continue to bake on the baking sheet.
Table of contents
Can this be made ahead of time?
Yes, these are particularly suitable for making in advance, and I have two options for you depending on how far ahead you’d prefer to work. Prepare the dough up to 2-3 days in advance, and keep it tightly covered in the refrigerator. When ready to bake, take the dough out and let it sit at room temperature if it is too firm to scoop. Then bake as directed. You can also bake 2-3 days ahead, and then store them in an airtight container at room temperature.
How to Store
- Serve: When you take these out of the oven, they’ll continue to bake on the baking sheet for a couple of minutes. That’s why it’s important to let them set on the sheet before transferring them to a wire rack or serving plate.
- Store: To keep fresh, put in an airtight container for storage. Then store at room temperature for up to a week.
- Freeze: Wait to cool completely. Then put them in a freezer bag with parchment paper between the layers so that they don’t freeze together. They can stay good frozen for up to 3 months.
Frequent Questions
If you notice they are spreading too much, it’s likely because the fat in the recipe is too warm. If the butter melts too quickly while baking, they’ll spread more. That’s why it’s so important to chill the dough.
If you want to freeze for later, follow the recipe to prep the dough as usual. Then scoop the dough balls onto a parchment-lined baking sheet. Put the baking sheet in the freezer for about an hour. Once frozen solid, transfer them to a freezer bag to keep until you’re ready to bake.
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