Nutmeg Sugar Cookies Recipes

MOM'S NUTMEG SUGAR COOKIES

Steps:

• Let the butter and eggs come to room temperature.
• Cream the butter and sugar together in a standing mixer. You want a nice light yellow fluffy mixture. Add eggs and mix well after each egg.
• In another bowl combine the dry ingredients. Add it to the butter/sugar/egg mixture alternating with the sour milk. Refrigerate the dough until its stiff.
• I left mine over night but a couple of hours would probably be ok.
• Roll the cookies out on a floured surface to about 1/4 inch. Cut out with decorative shapes.
• Bake at 350'F for 10 minutes.
• DO NOT OVER BAKE.
• You can frost these once they are cool, or sprinkle them with sugar before you bake them.
• This makes a lot of cookies, so share them with your friends and family.
• Make sure the cookies are totally cooled before putting them in a tin.
• Bon Appetit.

NUTMEG SUGAR CRISPS

Steps:

• In a bowl, cream butter and sugars. Beat in egg and vanilla; mix well. Combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well. Refrigerate for 1 hour. , Shape into 3/4-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.

NUTMEG SUGAR COOKIES

Steps:

• In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, granulated sugar, and powdered sugar until smooth.
• Add oil, egg, and vanilla and beat until well blended.
• In a medium bowl, mix 2 cups flour, baking soda, nutmeg, and salt.
• Stir into butter mixture, then beat until well blended.
• Cover bowl with plastic wrap and freeze until dough is firm, about 1 hour.
• Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
• Press each cookie with the lightly floured tines of a fork to flatten slightly.
• Bake cookies in a 350° regular or convection oven until edges are lightly browned, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking.
• Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

EGGNOG SNICKERDOODLES

Steps:

• In a medium bowl, whisk together the flour, cream of tartar and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 3/4 cups sugar and the salt on medium-high until very smooth and fluffy, 3 to 4 minutes.
• Scrape down the sides of the bowl, return the mixer to medium speed and add the egg and egg yolks, incorporating each before adding the next. Add the rum extract. Scrape down the sides of the bowl and continue to beat for another minute or two.
• Add the flour mixture and beat on low speed until combined. (You may want to start by "pulsing" the flour, so that it doesn't go everywhere.) Set the dough aside to hydrate for about 10 minutes while you prepare to bake.
• Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper. Make the nutmeg-sugar mixture by combining the remaining 1/4 cup/50 grams sugar with the nutmeg in a small bowl.
• Roll the dough into balls, each one the size of a golf ball or about 45 grams, then roll each dough ball in the nutmeg-sugar. Transfer the balls to the baking sheets, about 2 inches apart, and bake 10 to 13 minutes, rotating pans and switching racks halfway through, until slightly puffed and just set.
• Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These cookies are even better the day after they're made, and will keep for 4 days sealed in an airtight container.

NUTMEG SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well. , Divide dough into 14 pieces. Shape each portion into a 12-in. x 1/2-in.-thick rope. Cut ropes into 2-in. pieces. Place 2 in. apart on greased baking sheets. , Bake at 350° for 9-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat butter until fluffy. Add confectioners' sugar and extracts; beat until blended. Beat in enough cream to achieve desired consistency. , Frost cookies. Sprinkle with nutmeg. Store in an airtight container in the refrigerator.