Looking for a delicious cookie recipe to satisfy your sweet tooth and that is easy? These nutmeg sugar drop cookies are perfectly chewy and a tasty treat that's perfect for any occasion!
About This Nutmeg Sugar Cookie Recipe
The idea behind me creating this is I have never loved soft and chewy sugar cookies. I always found they are very one noted and lacked flavor (other than sugar). I used to stick to shortbread for the holidays because I loved the extra flavor the butter offered. I even made a crisp sugar cookie with citrus and lemon to add flavor to sugar cookies.
I still wanted a chewy cookie that I could make in a pinch (like sugar cookies) and that I could enjoy on its own without any icing or frosting. So I came up with these chewy sugar cookies with nutmeg.
These cookies have a little brown sugar to ensure they stay nice and chewy and the nutmeg flavor plays off it so well. I have vetted this with my family and friends and they all love it as much as I do.
It is so easy to make too because they are drop cookies (no rolling needed). I think you will love them as much as I do when you give them a try.
Ingredients
(full recipe and quantities below)
- All purpose flour
- Unsalted butter: I prefer to use unsalted so I can control the salt in the recipe.
- Light Brown Sugar: This helps with the chewy texture.
- Granulated Sugar
- Baking Soda
- Fresh Nutmeg: Freshly grated with a microplane. You can also use fresh nutmeg that is already ground from the store.
- Kosher Salt
- Vanilla Extract
- Eggs: I use large eggs
How To Make Nutmeg Drop Sugar Cookies
- Mix Wet ingredients: In a large bowl, cream butter and sugars with a hand mixer or stand mixer then add the eggs, nutmeg and vanilla and mix well.
- Mix dry ingredients: Add all your dry ingredients in a separate bowl and mix well.
- Combine: Now mix your wet and dry ingredients together until incorporated.
- Scoop: With a small cookie scoop, scoop your dough onto lined baking sheets.
- Bake: At 375 degrees for about 10 minutes.
- Cool: I like to let my cookies cool for about 30 minutes. It really helps them set up since they are very soft when they first come out of the oven.
- Enjoy!
Recipe Tips
- Use freshly grated nutmeg! This makes all the difference in the flavor of the cookies. You also want to make sure the nutmeg is fresh.
- Opt for light brown sugar: Light brown sugar has the right amount of molasses in it to ensure the cookies are soft and chewy but will not overpower the flavor of the cookies. I have found dark brown sugar is too strong for these cookies and it affects the texture.
- Line your baking sheet: This will help make sure the cookies release easily from the pan. Parchment paper works best.
- Use a cookie scoop or measuring cup for the cookies: Making sure all the cookies are the same size will ensure even baking. I like to use a small ice cream scoop for this.
- Let them rest: Do not be in a rush to scoop those cookies off of the baking sheet too quickly. Chewy cookies need a little time to harden up after cooking so they stay together. Let them rest for a while before transferring them to a cooling rack.
- If you do not have a small cookie scoop: Use a ⅛ cup measuring spoon. You will have to scoop the dough, then use a regular spoon to help the dough release.
How To Store These Chewy Sugar Cookies
These nutmeg cookies store well for up to one week on the counter. To store them, allow them to cool completely then place them in an airtight container on the counter. You do not want to refrigerate these cookies or they will lose that delicious chewy texture.
Nutmeg Sugar Drop Cookies (Super Chewy!)
Ingredients
- 2 ½ cups All Purpose Flour
- 1 cup Granulated sugar
- 1 cup unsalted butter room temperature
- ⅔ cup light brown sugar packed
- 2 eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoon Nutmeg freshly grated
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Instructions
- Pre heat your oven to 375 degrees
- In a large mixing bowl add your room temperature butter and both sugars1 cup Granulated sugar, 1 cup unsalted butter, ⅔ cup light brown sugar
- With a hand mixer or stand mixer on medium speed, mix for about 3 minutes until the butter mixture is smooth and creamy
- Now add your eggs, nutmeg and vanilla to the butter mixture and mix well (another minute).2 eggs, 1 tablespoon vanilla extract, 1 ½ teaspoon Nutmeg
- In a separate bowl add all of your dry ingredients and mix together.2 ½ cups All Purpose Flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Now add the dry ingredients to the wet ingredients and mix until it comes together.
- Scoop out your dough on to your baking sheets making sure they are spaced about 1 inch apart. I like to use a small cookie scoop for this. You can also use ⅛ cup measuring cup.
- Bake in the oven for 12-14 minutes or until the outer edges of your cookies just begin to turn brown.
- Remove from the oven when done and let cool for at least 30 minutes. Remember the cookies will look undercooked when you first take them out of the oven and that is normal. They will come together when they cool.
- Store in an air tight container for up to one week.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Meg says
Thank you for sharing this recipe