Spiced Cinnamon Nutmeg Cookies
As the holiday season approaches, these Spiced Cinnamon Nutmeg Cookies bring back memories of grandma’s cozy kitchen, filling the air with warm spices and holiday cheer. They’re easy enough for a family baking project yet special enough to give as gifts, making them more than a treat — they’re a warm hug during the chilly winter months.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
- 1 cup icing sugar for dusting (optional)
Instructions
- In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk until well blended.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in the egg and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- If you’d like to include nuts, fold in the chopped walnuts or pecans.
- Chill the dough in the refrigerator for at least 1 hour to help the flavors meld and improve the texture.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are slightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Dust with icing sugar if desired.
Cook’s Notes
Don’t skip chilling the dough—at least an hour—since it helps the flavors develop, keeps the cookies from spreading too much, and improves texture. Use high-quality spices and butter, and freshly grated nutmeg for the best flavor. Since ovens vary, watch for cookies that are soft to the touch with just slightly browned edges rather than relying solely on time.
Ingredient Swaps
Mix in chocolate chips or chunks for a rich twist that pairs beautifully with the warm spices. For dairy-free cookies, swap in coconut oil and a dairy-free milk, or use a gluten-free flour blend with xanthan gum for a gluten-free version.
Serving Suggestions
These cookies are perfect for holiday parties, family gatherings, cookie exchanges, or simply enjoying with a warm cup of cocoa on a cozy evening at home.
Storage & Reheating
Store baked cookies in an airtight container at room temperature for up to a week, or refrigerate for longer freshness. To revive their texture and flavor, microwave for about 10-15 seconds or warm briefly in the oven.
Common Questions
Can I freeze the cookie dough?
Yes! Freeze the dough in individual balls, then thaw in the refrigerator overnight and bake as instructed when you’re ready.
How should I store the cookies?
Keep them in an airtight container at room temperature for up to a week, or refrigerate for extended freshness.
Can I make these cookies vegan?
Yes—substitute the butter with coconut oil and replace the egg with a flaxseed egg made from 1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water.
