Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

I love spice cookies and these fit the bill perfectly.

Ingredients Nutrition


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


Most Helpful

I got 31 large cookies from this recipe using a #40 cookie scoop. They spread a bit, but not too bad really. I felt like There was not enough nutmeg flavor though. But I grew up on a Christmas cookie that had quite a bit of nutmeg in it. I thought I would try these, and they are ok, but I will stick with my family's recipe.

Jadelabyrinth November 20, 2015

Really great cookies, and the nutmeg is suprisingly just right. as I find that nutmeg can sometimes be overpowering. I took them out just before the ten minute mark, as I like my cookies soft, and they were. It did start to get a little brown around the edges, but I liked them that way.

Studentchef November 02, 2012

My daughter needed a food that represented Connecticut, so as Connecticut is sometimes called "The Nutmeg State", we chose this recipe. The cookies were very good. I used the larger amount of nutmeg recommended and the flavor was just right. One set of cookie sheets I took out after 10 minutes. They were soft, but done all the way through. The second batch I didn't get right away, and they were lightly browned on the edges and nicely crispy. Yummy both ways!

Julie F September 21, 2010

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