Nutmeg Sugar Cookies

Nothing says home for the holidays quite like the warm, comforting aroma of baking spices wafting through the kitchen. These nutmeg sugar cookies are buttery, log-shaped treats topped with a fluffy vanilla and rum-infused frosting. The beautifully spiced cookies make a festive addition to holiday cookie trays or a fun baking project on a chilly day.

The dough is simple to make and shape, and it’s flavored with ground nutmeg that gives each bite a nostalgic touch of warmth. A final sprinkle of nutmeg on top of the frosting adds even more spice, giving these cookies a pretty bakery-style finish. Serve them with a mug of coffee or hot cocoa, and you’ll have a treat that tastes just as the holidays feel—warm, cozy and full of cheer.

Ingredients for Nutmeg Sugar Cookies

• Butter: You’ll need two sticks plus 5 tablespoons of butter for the cookie dough and frosting. We recommend unsalted butter so you can control the salt level, and be sure to soften your sticks before starting.
• Sugar: This recipe calls for regular granulated white sugar to sweeten the cookie dough and confectioners’ sugar to create a smooth, fluffy frosting.
• Egg: A single large egg binds the dough together. For the best results, bring the egg to room temperature before mixing—it will incorporate more evenly and help the dough whip up fluffier.
• Extracts: Vanilla adds warmth and sweetness to both the cookies and the frosting, while rum extract gives the frosting a cozy holiday-inspired twist. You can swap in almond or maple extract for the rum extract if you prefer.
• All-purpose flour: Spoon and level flour rather than scooping it directly from the bag to avoid packing in too much, which can make cookies dense.
• Nutmeg: Ground nutmeg gives these cookies their signature flavor—warm, aromatic and a little old-fashioned. Pre-ground works well, but grating whole nutmeg yourself will give you the freshest taste.
• Cream: A few splashes of cream help loosen the frosting to a spreadable consistency. No cream? Half-and-half or milk works just as well. Add a tablespoon at a time until the frosting is thick enough to hold its shape but easy to spread.

Directions

Step 1: Make the dough

Preheat the oven to 350°F. In a large mixing bowl, cream the butter and sugar together until light and fluffy, five to seven minutes. Beat in the egg and vanilla extract.

In a separate bowl, whisk together the flour, nutmeg and salt. Gradually add the dry ingredients to the creamed mixture and mix until combined.

Editor’s Tip: Be sure to measure flour correctly—spoon it into the cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, which can result in dry cookies.

Step 2: Shape the cookies

Divide the dough into 14 equal pieces. Roll each piece into a rope about 12 inches long and a 1/2 inch thick. Cut each rope into 2-inch pieces to form log-shaped cookies. Place them 2 inches apart on greased baking sheets (or line them with parchment for easy cleanup).

Editor’s Tip: If the dough feels too soft to roll, pop it in the fridge for about 15 minutes. Chilling the dough will make it easier to shape without sticking.

Step 3: Bake the cookies

Bake for 9 to 12 minutes until the cookies are set and the bottoms are lightly browned. Cool on the pan for one minute before transferring to wire racks to cool completely.

Editor’s Tip: If you’re baking more than one pan at a time, rotate the baking sheets halfway through for even baking.

Step 4: Frost the cookies

For the frosting, beat 1/3 cup softened butter in a small bowl until light and fluffy. Add the confectioners’ sugar and extracts, and beat until blended. Add just enough cream (or half-and-half) to reach your desired consistency—you want it to be thick yet spreadable. Frost the cooled cookies, then sprinkle them with extra ground nutmeg.

Recipe Variations

• Include other spices: Add 1/2 teaspoon of ground cinnamon and a pinch of cardamom or ginger, along with the nutmeg, for warm spiced cookies that’ll make your house smell amazing!
• Swap in whole wheat flour: Replace half the all-purpose flour with white whole wheat flour for a cookie with a subtle nutty flavor.
• Try other frosting flavors: Replace the rum extract with almond or maple extract for an easy flavor change. Or, try coconut extract in the frosting and sprinkle the cookies with toasted coconut for a tropical twist.
• Dip them in chocolate: Skip the frosting, dip cooled cookies halfway into melted chocolate and let them set on parchment-lined baking sheets.
• Glaze instead of frost: Swap in a citrusy glaze made with confectioners’ sugar and lemon or orange juice for the frosting. The bright citrus pairs beautifully with cozy spices.

How to Store Nutmeg Sugar Cookies

Store the frosted cookies in a cookie storage container with parchment or waxed paper separating layers. They’ll keep in the refrigerator for up to one week. Let the cookies sit at room temperature for about 15 minutes before serving to allow the frosting to soften and bring out the buttery flavor.

Can you freeze nutmeg sugar cookies?

Yes, these nutmeg sugar cookies freeze beautifully. For the best results, freeze the cookies without frosting. Once the cookies are completely cool, layer them between sheets of parchment or waxed paper in an airtight container and store in the freezer for up to three months.

When you’re ready to enjoy them, thaw at room temperature before frosting and serving. You can also make the frosting and freeze it in a separate container. Let it thaw in the fridge, then beat it briefly to restore its fluffy texture before spreading on the cookies.

Can you make nutmeg sugar cookies ahead of time?

Yes! You can make the dough, then wrap it in storage wrap and refrigerate it for up to two days before baking. Be sure to let it soften slightly at room temperature before rolling and cutting the log shapes.

Nutmeg Sugar Cookie Tips

Can you add other spices to sugar cookies?

Absolutely! Nutmeg pairs beautifully with other warming spices. Try replacing half the nutmeg in the cookie dough with ground cinnamon, ginger or cardamom for extra depth. You can also sprinkle the frosted cookies with ground cinnamon instead of nutmeg, if desired.

How else can you shape nutmeg sugar cookies?

This recipe calls for rolling the dough into ropes and cutting them into small log-shaped cookies, but it’s not your only option. You can roll the dough (chill it first if it feels sticky) and cut shapes with your favorite cookie cutters for a festive treat. Or, roll the dough into 1-inch balls and gently flatten them with the bottom of a glass for classic round cookies. Keep a close eye on the bake time, since thinner cookies will bake a little faster.

Do I have to frost nutmeg sugar cookies?

Nope! If you’re not a fan of frosting or want a lighter cookie, you can skip it. These cookies are buttery, tender and perfectly spiced on their own. Or, you could try dusting them with confectioners’ sugar or drizzling them with a simple glaze instead of the thicker frosting.