Nutmeg Sugar Crisps
photo by kittycatmom
- Ready In:
- 1hr 10mins
- 1 cup butter, softened
- 3⁄4 cup sugar
- 1⁄2 cup confectioners' sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1⁄2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cream of tartar
- 1⁄4 - 1⁄2 teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- In a mixing bowl, cream butter and sugars.
- Beat in egg and vanilla.
- Mix well.
- Combine the flour, baking soda, cream of tartar, nutmeg and salt.
- Add to the creamed mixture and mix well.
- Refrigerate for 1 hour.
- Shape into 3/4 inch balls, place 2 inches apart on greased baking sheets.
- Flatten with a glass dipped in sugar.
- Bake at 350 degrees for 10-12 minutes or until lightly browned.
- Cool on wire racks.
Questions & Replies
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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.
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!
Made for *Adopt A Tag* as my fondness for nutmeg is another legacy of my childhood. Gramma sprinkled it atop her egg custard & Daddy atop his holiday Tom & Jerrys. Known as * The Cookie Monster* in our house, I made a full recipe of these buttery cookies using the larger amt of nutmeg allowed per the recipe & then added 1/2 tsp of nutmeg to the sugar used to flatten them. The dough handles easily & my yield was 48, but I do feel I made them a bit larger than directed. They were perfectly baked in 10 min & are sugar cookie soft warm from the oven, but crisp when cool & so darn good that I had them for breakfast this morning w/my coffee & froze the balance for a future spec need. Thx for sharing this great recipe w/us. :-)
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