Best Nutmeg Sugar Cookies Recipes

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.

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 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.

NUTMEG-SOUR CREAM SUGAR COOKIES RECIPE

Steps:

• 1. Whisk flour, baking powder, nutmeg, baking soda and salt in large bowl. 2. Beat sugar and butter in large bowl at medium speed 2-3 minutes or until light and fluffy. Beat in sour cream, egg and vanilla just until smooth. (Dough may look curdled.) At low speed, beat in flour mixture just until blended. 3. Warp dough in plastic wrap; shape into flat round. Refrigerate until firm enough to roll, 3 hours or up to 2 days. (Dough can be made one month ahead and frozen.) 4. Heat oven to 350°. Line baking sheets with parchment paper. Divide dough into 4 pieces. Work with 1 piece at a time, keeping remaining dough refrigerated. 5. On lightly floured surface, roll dough to between 1/8-and-1/4 inch thickness. Cut out with 3-inch cookie cutters; place 1 inch apart on baking sheets. Sprinkle with coarse sparkling sugar. 6. Bake 8-10 minutes or until edges are golden brown and centers are pale golden brown. Cool completely on wire rack. (Cookies can be made 3 days ahead and stored at room temperature in an airtight container, or 1 month ahead and frozen.)