Nutmeg Log Cookies

One of my favorite Christmas aesthetics is the woodland theme, complete with fresh garland over the fireplace, adorable little forest animal ornaments made from felt and all sorts of mushroom-shaped decor. These nutmeg log cookies, shaped and decorated like snow-covered fallen logs in the forest, fit right in.

The tender cookies have heady rum and warming nutmeg flavors in both the cookie base and frosting. They remind me a lot of the intricate buche de Noel (also known as the Yule log) but are much less tedious and time-consuming.

Ingredients for Nutmeg Log Cookies

• Butter: Soften the butter to room temperature before mixing. It’s perfectly soft when you can press a finger into the butter, but it’s too soft if the edges are starting to melt and become oily.
• Sugar: Granulated sugar is best for these cookies, as it helps crisp up the outside of the cookie. We don’t want the cookies to be too soft or they may crumble while you’re frosting them.
• Rum extract: You can find rum extract near the vanilla extract in the baking aisle of the grocery store. If you don’t want the rum flavor, use vanilla extract instead.
• All-purpose flour: Thanks to its blend of hard and soft wheat, all-purpose flour creates the perfect cookie texture —tender and soft yet still strong enough to hold its shape.
• Nutmeg: Grate the nutmeg fresh for a more potent and bold nutmeg flavor. Store-bought ground nutmeg is perfectly fine, though!
• Frosting: We’ll whip up a homemade frosting made from confectioners’ sugar, nutmeg, rum extract, butter and milk.

Directions

Step 1: Make the dough

In a large bowl, use a hand mixer or stand mixer to cream together the butter and sugar until light and fluffy, five to seven minutes. Beat in the egg and rum extract until combined, then scrape down the sides and bottom of the bowl to ensure everything is incorporated.

In a separate bowl, whisk together the all-purpose flour, nutmeg and salt. Gradually add the flour mixture to the creamed mixture, mixing just until everything is combined.

Step 2: Roll into logs and chill

Divide the dough into three equal portions. Roll each portion into a 3/4-inch-thick log. Place the logs on a parchment-lined baking sheet and chill the logs until the cookie dough is very firm, about 30 minutes or longer.

Step 3: Cut into pieces

Preheat the oven to 350°F. Using a sharp chef’s knife or bench knife, cut the logs into 2-inch pieces. Place the pieces on ungreased baking sheets and flatten the tops just slightly. Chill 15 to 20 minutes.

Step 4: Bake

Bake the cookies until the bottoms are lightly browned, 12 to 16 minutes. Cool the cookies on the baking sheets for two minutes, then transfer them to wire racks to cool completely to room temperature.

Step 5: Finish with the frosting

In a large bowl, beat the butter until it’s fluffy, then beat in the confectioners’ sugar, rum extract and enough milk to achieve your desired frosting consistency.

Frost each cookie, then press down or lightly scrape the frosting with the tines of a fork, making lines down the frosting to simulate tree bark. Sprinkle with a little extra nutmeg and enjoy!

Recipe Variations

• Use a different baking spice: Whether you don’t have nutmeg or just don’t prefer the taste, feel free to swap in cinnamon or pumpkin pie spice.
• Include nuts or orange zest: Adding orange zest or chopped nuts is a simple way to enhance the flavor of these cookies. For the nuts, use pecans, slivered almonds, hazelnuts or macadamia nuts, and toast the nuts beforehand to bring out their nutty sweetness.

How to Store Nutmeg Log Cookies

Store nutmeg log cookies in an airtight container at room temperature for up to four days. Avoid stacking, as it will ruin their pretty woodland design.

Can you freeze nutmeg log cookies?

Yes, you can freeze nutmeg log cookies. To freeze the cookie dough, wrap the three cookie dough portions in storage wrap and freeze for up to three months. When you’re ready to bake the cookies, allow the portions to thaw in the fridge overnight, then unwrap, cut and bake as directed.

To freeze baked and frosted nutmeg log cookies, place them, uncovered, on a parchment-lined baking sheet. Freeze the cookies for 60 minutes, then transfer them to an airtight container, lining parchment or waxed paper between stacks to prevent them from sticking and ruining the wood grain design. When you’re ready to enjoy them again, remove the cookies from the container, arrange them on a plate or platter, and let them thaw at room temperature.

Nutmeg Log Cookie Tips

What should you use if you can’t find rum extract?

You can use regular rum if you can’t find rum extract. Increase the measurement to 1-1/2 tablespoons of rum in the cookie dough and 1 tablespoon of rum in the frosting. You might need to add a little more confectioners’ sugar to the frosting to thicken it, but assess the frosting consistency first before adding.

Why did my cookies flatten during baking?

Your cookies may have flattened during baking if the dough was too warm before going into the oven. You must chill the cookie dough until it’s firm before baking. That may take longer than the suggested time, especially if the butter is very soft or your kitchen is very warm.