Simple nutmeg butter cookies topped with maple icing have a nutty aroma with the best melt in your mouth buttery texture. Easy to make, they are warm and comforting and perfect for any season baking!
Softer than crunchy sugar cookies but intensely buttery like my chocolate chip shortbread cookies, these nutmeg butter cookies are simply spiced and have the best aroma! They are no ordinary sugar cookies and after one bite you will fall in love.
They are not puffy cookies and without any baking powder or baking soda they have a bit more dense texture. They are thick and chewy soft cookies frosted with a maple icing that is the perfect complement to the nutmeg.
The result is a cookie that is both lively and comforting at the same time!
Nutmeg gives these a distinct holiday flavor and they would be the perfect addition to any Christmas cookie tray. They would also be perfect for gifting along with some eggnog bread!
Table of Contents
Why You Will Love These Soft Nutmeg Butter Cookies With Maple Icing
- Warm and flavorful: Nutmeg adds a warm nutty flavor to these sweet buttery cookies that is just perfect for winter!
- Moist and tender: Sugar and egg yolk keep these nutmeg butter cookies soft and chewy!
- Classic: Nutmeg gives these an old fashioned taste that makes them extra special!
- Seasonal: It’s the perfect complement to your pumpkin spice latte.
Ingredients For Nutmeg Maple Butter Cookies
These butter cookies with nutmeg contain simple ingredients you may already have on hand!
- All purpose flour: Flour gives structure to the cookies. Do not substitute with any other flour types.
- Butter: You will need ½ cup, which is 1 stick. Unsalted butter is best in cookies and you will need it to be softened to room temperature.
- Granulated sugar: Adds moisture and gives the cookies a slightly crisp edge.
- Nutmeg: Ground nutmeg is fine, but freshly grated nutmeg seed will make these nutmeg butter cookies outstanding!
- Salt: Enhances the taste of cookies.
- Egg yolk: Egg white tends to dry out baked goods, we are using only the egg yolk which will add tender moisture.
- Vanilla extract: Pure vanilla extract adds rich taste.
- Maple icing: Simply powdered sugar, whipping cream and maple syrup.
How to Make Nutmeg Butter Cookies with Maple Icing
These nutmeg butter cookies have a prep time of only 15 minutes then it’s just chill and bake!
Whisk dry ingredients: In a medium sized bowl whisk together the flour, nutmeg and salt until no lumps remain then set aside.
Cream butter and sugar: In a large bowl using an electric mixer cream the softened butter, sugar, egg yolk and vanilla. Add the dry ingredients and combine everything together to form a soft, compact dough.
Chill: Cover the bowl with plastic wrap and refrigerate your dough for about 1 hour.
Form cookie dough into balls: Remove cookie dough from the fridge and form into golf sized dough balls. Place onto a parchment lined baking sheet and flatten slightly with a fork.
Bake: Bake at 350 degrees F for approximately 13-15 minutes or until lightly golden. Let the cookies cool on the baking sheet for 2 minutes then transfer them to a cooling rack and let them cool completely.
Frost cookies: In a small bowl mix together the powdered sugar, whipping cream and maple syrup. Frost your nutmeg cookies and enjoy!
- Maple extract: For a more pronounced flavor, use maple extract instead of vanilla extract in your cookies.
- Spiced butter cookies: Add a pinch of cinnamon and ground ginger to the cookie dough as well.
- Cut out cookies: Roll out the cookie dough and cut into desired shapes.
- Roll in powdered sugar: Skip flattening your cookies and roll in powdered sugar after they are done baking. They will be similar to snowball cookies!
Baking Tips To Make Nutmeg Cookies
- Room temperature ingredients: Bringing your butter and egg to room temperature allows them to incorporate into the batter more fully for better tasting cookies.
- Measure correctly: The spoon and level method is preferred for measuring your flour so you don’t add too much.
- Chill time: Don’t skip the chilling time! This gives your cookies structure and prevents over spreading while baking.
- Flatten slightly: To get that nice rounded cookie shape, use the tines of a fork to slightly flatten them before baking.
- Line baking sheets: Line your baking sheets with parchment paper or silicone baking mat for easy release.
How to Store Nutmeg Cookies
Store leftover cookies in an airtight container for up to 3 days or freeze up to 3 months.
What does nutmeg taste like in cookies?
Nutmeg in cookies tastes nutty, warm and slightly sweet! It’s like a warm hug but in a delicious cookie. It will make you feel happy and fuzzy from head to toes!
Can I make cut out cookies with these nutmeg butter cookies?
After chilling, you should be able to roll these nutmeg maple butter cookies out and then cut them into shapes before baking. On a floured counter roll your dough out to ⅛ inch to ¼ inch thickness and then cut into desired shapes. Circles or even maple leaves would be super cute!
Can I use a different frosting?
The maple icing complement these cookies perfectly, but other icings that would taste just as great include this cream cheese glaze from my pumpkin bread.
What is the secret to baking soft cookies?
Preheating your oven before putting your cookies into it will allow them to bake quickly rather than sit in a semi-hot oven drying out before reaching doneness. You can also slightly underbake your cookies as they will continue to cook as they rest.
More Cookie Recipes to Try
- Soft lemon cookies
- Chocolate stuffed cookies
- Gingerbread cookies
- Chocolate chip oatmeal cookies
- Powdered sugar cookies
Nutmeg Butter Cookies with Maple Icing
For the Cookie Dough
- 1¼ cups All purpose flour
- ½ cup Butter – soft
- ¼ cup + 2 tablespoons granulated sugar
- ½ teaspoon Nutmeg
- 1 pinch Salt
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
For the Maple Icing
- ½ cup Powdered sugar
- 1-2 tablepoons Whipping cream
- 1 tablespoon Maple syrup
- In a medium bowl whisk together the flour, nutmeg and salt and set aside.
- In a large bowl beat together the butter, sugar, yolk and vanilla. Add the dry ingredients and combine everything together to form a soft, compact dough.
- Cover the bowl with plastic wrap and refrigerate for about 1 hour.
- Pre-heat the oven to 350F (180C) and line a baking sheet with parchment paper.
- When ready, take the dough out of the fridge and form into golf sized balls. Flatten the balls with a fork and place them on the prepared cookie sheet.
- Bake for approximately 13-15 minutes or until lightly golden. Let the cookies cool on the baking sheet for 2 minutes then transfer them to a cooling rack and let them cool completely.
For the Maple Icing
- In a small bowl mix together the powdered sugar, whipping cream and maple syrup as needed to reach your desired consistency. If it's too thick add more cream, if it's too liquid add more powdered sugar. Enjoy!