Recipes and Cooking Giant Nutmeg Cookies 5.0 (1) 1 Review This nutmeg cookie recipe is full of flavor and yields about two dozen chewy cookies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 13 mins Total Time: 43 mins Servings: 24 Yield: 24 cookies Ingredients 1 ½ cup shortening 2 cup sugar 2 tablespoon freshly grated nutmeg or 1 tablespoon ground nutmeg 2 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon salt 2 eggs ½ cup molasses 4 ½ cup all-purpose flour ⅓ cup sugar 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg Directions Preheat oven to 350 degrees F. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 2 tablespoons nutmeg, baking soda, cinnamon, and salt. Beat until combined, scraping 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. In a small bowl, stir together the 1/3 cup sugar and 1 teaspoon nutmeg. Shape dough into 2-inch balls by using a 1/4-cup measure or scoop. Roll balls in the sugar mixture. Place balls 2-1/2 inches apart on an ungreased cookie sheet. Bake in the preheated oven 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; let cool. Makes about 24 cookies. Tips Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print