Nutmeg Sugar Crisps
Delightfully crisp and subtly spiced, Nutmeg Sugar Crisps are the perfect treat for any occasion. These buttery cookies are infused with a hint of warm ground nutmeg and topped with a sparkling layer of coarse sugar, creating an irresistible combination of texture and flavor. With just 20 minutes of prep time and a mere 12 minutes in the oven, these elegant cookies are a quick and easy baking project that will impress. The recipe’s simple ingredients, including all-purpose flour, softened butter, and a touch of vanilla, come together seamlessly to create a melt-in-your-mouth texture that pairs beautifully with coffee or tea. Ideal for holiday gatherings or everyday indulgence, these nutmeg-kissed cookies will quickly become a favorite addition to your baking rotation.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 egg yolk
- 1 teaspoons vanilla extract
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons baking powder
- 0.25 teaspoons salt
- 3 tablespoons coarse or sanding sugar (for topping)
- 0.25 teaspoons ground nutmeg (for sprinkling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, nutmeg, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the egg yolk and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms.
Roll the dough into small balls, about 1 tablespoon each, and place them on the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten each ball with the bottom of a glass or your palm to create a disc shape.
Sprinkle the tops of the discs generously with coarse or sanding sugar, followed by a small pinch of ground nutmeg for added flavor.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Be careful not to overbake as they should remain delicate and crisp.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 254.9 g | 93% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 139.4 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 219 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
