Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

This nutmeg cookie recipe is full of flavor and yields about two dozen chewy cookies.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
13 mins
total:
43 mins
Servings:
24
Yield:
about 24 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°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.

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  • 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.

  • 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

303 calories; fat 14g; cholesterol 16mg; saturated fat 4g; carbohydrates 43g; mono fat 5g; poly fat 4g; trans fatty acid 2g; insoluble fiber 1g; sugars 25g; protein 3g; vitamin a 23.4IU; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.1mg; folate 45.3mcg; sodium 139mg; potassium 131mg; calcium 22mg; iron 1.5mg.
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