Giant Nutmeg Cookies

  • Makes: 24 servings
  • Yields: about 24 cookies
  • Prep: 30 mins
  • Bake: 13 mins 350°F per batch
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Giant Nutmeg Cookies
1 1/2
cups shortening
cups sugar
tablespoons grated whole nutmeg or 1 tablespoon ground nutmeg
teaspoons baking soda
teaspoon ground cinnamon
teaspoon salt
cup molasses
4 1/2
cup sugar
teaspoon grated whole nutmeg or 1/2 teaspoon ground nutmeg
  1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, the 2 tablespoons nutmeg, baking soda, cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  2. In a small bowl stir together the 1/3 cup sugar and the 1 teaspoon nutmeg. Using a 1/4-cup measure or cookie scoop, shape dough into 2-inch balls. Roll balls in sugar mixture to coat. Place balls 2-1/2 inches apart on an ungreased cookie sheet.
  3. Bake about 13 minutes or until tops are cracked and edges are firm (do not overbake). Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.
Nutrition Facts (Giant Nutmeg Cookies)
    Per serving:
  • 303 kcal cal.,
  • 14 g fat
  • (4 g sat. fat,
  • 4 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 16 mg chol.,
  • 139 mg sodium,
  • 43 g carb.,
  • 1 g fiber,
  • 25 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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