When I first saw these cookies on King Arthur Flour, I thought they sounded interesting but probably a little plain. I was intrigued by the idea of using nutmeg as the main flavor in a cookie, since it is typically more of a “background” flavor – one used in combination with cinnamon, ginger, cloves, etc. I had never seen a recipe before where nutmeg was the star of the show. I kept these cookies in the back of my mind to make if I had some extra time before the holidays, figuring that they would be somewhat of a “filler” cookie, to round out my Christmas cookie tray.
Boy, was I wrong. These cookies were FANTASTIC. Easily my favorite cookie this holiday season. They are light and fluffy, with really great flavor. Even better, they took no time at all to make. Christmas may be over now, but that doesn’t mean you can’t still make these cookies! Give them a shot, or save the recipe for next year’s holidays.
For the cookies:
- 3 cups all-purpose flour
- 1 tsp. ground nutmeg
- ½ tsp. salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 tsp. vanilla extract
For the glaze:
- 1½ cups confectioner’s sugar
- 2 Tbsp. unsalted butter, at room temperature
- 2 to 3 Tbsp. rum
In a large mixing bowl, whisk together the flour, nutmeg, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the egg and mix well. Blend in the vanilla extract. Add the flour mixture and beat on low speed until just combined.
Form the dough into a disc and wrap in plastic wrap. Chill in the refrigerator for 1 hour. Towards the end of the chilling time, preheat the oven to 350˚ F.
Scoop out tablespoon-sized pieces of dough, roll into balls and place on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes, or until the edges of the cookies are a very light golden brown. Cool the cookies completely on a wire rack.
To make the icing, blend together the butter and confectioner’s sugar. Add the rum in one tablespoon at a time, until the icing is a spreadable consistency. Top each cookie with icing and a dash of ground nutmeg.
Yield: 3 to 4 dozen cookies
Source: Adapted from King Arthur Flour