Nutmeg Sugar Cookies

3 cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon freshly grated nutmeg

½ teaspoon kosher salt

8 ounces (2 sticks) unsalted butter, at room temperature

1 ¼ cups sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

 

Preheat the oven to 375˚F. Whisk together the flour, baking powder, ½ teaspoon of the nutmeg, and salt in a medium bowl. In a mixer fitted with a paddle attachment, beat together the butter and 1 cup of the sugar on medium until creamy. Beat in the eggs one at a time until thoroughly combined and then beat in the vanilla extract. Add the dry ingredients and mix on low until the dough comes together, stopping the mixer once or twice to scrape down the sides of the bowl. Whisk together the remaining ¼ cup of sugar and ¼ teaspoon of nutmeg in a medium bowl. Scoop the dough by the tablespoonful, roll each scoop of dough in the sugar mixture to coat, and arrange the scoops of dough 2 inches apart on parchment-lined baking trays. Flatten each scoop of dough with the bottom of a cup. Bake for 14 to 16 minutes, or until lightly browned around the edges. Transfer cookies to a rack to cool.

 

Makes about 45 cookies. Also good with cinnamon in place of the nutmeg. Cookies keep for several days in a tightly sealed container in a cool, dry place.

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