Cooking & Baking

justaprogressive

(5,991 posts) Sun Nov 23, 2025, 10:20 AM Sunday

It's Spicy Cookie Sunday: Cinnamon (Saigon please!) + Nutmeg, The Princes of Christmas Spices! 🌞

Easy Cinnamon Cookies (Soft & Chewy)
By Claire Wells

Servings

48 servings
Prep time 20minutes
Cooking time 10minutes

Soft, chewy, and deliciously spiced, these cinnamon cookies are dangerous.
Trust me, after one bite, you'll want to devour the whole batch!

Ingredients

1 cup sugar (or 1/2 cup each brown and white)

1⁄2 cup butter

1 large egg

1 teaspoon vanilla

1 1⁄2 cups flour

1 1⁄2 teaspoons cinnamon

1 teaspoon baking powder

1⁄4 teaspoon salt

cinnamon sugar

Instructions

Combine the butter and sugar in a stand mixer on medium-high speed until light and fluffy.

Add the egg and vanilla, then mix on medium until blended. Turn the mixer off.

Mix the flour, cinnamon, baking powder, and salt in a separate bowl. Then add it to the mixer.

Start on low, mixing the flour into the butter, until a dough forms.

Cover the bowl and place it in the refrigerator to chill for approximately 2 hours. The mixture should be firm enough to hold its shape when molded.

Preheat the oven to 350 degrees Fahrenheit (175°C) and line a baking sheet with parchment.

Portion the cookie dough into 3/4-inch balls. Then roll each ball in the cinnamon sugar, coating well.

Place the cookie dough onto the baking sheet, leaving one inch between each cookie.

Bake for approximately 10 minutes, or until the edges start to turn brown.

Remove the tray from the oven, and allow the cookies to cool slightly.
Then, transfer them to a cooling rack to cool them completely.

https://insanelygoodrecipes.com/cinnamon-cookies/

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Cinnamon Cookies
Author: Kim

Delicious Cinnamon Cookies are perfectly crisp on the outside and soft and chewy on the inside with the most incredible cinnamon-sugar flavor. A cross between a sugar cookie and a snickerdoodle, these cookies are perfect for any occasion! Make this easy recipe for the holidays, an after school treat or any time you're craving something sweet!

Ingredients

For rolling cookies

3 tablespoons white granulated sugar
1 tablespoon ground cinnamon

For cookies

1 cup dark brown sugar
½ cup white granulated sugar
1 cup butter, softened
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
¼ teaspoon salt
Optional for sprinkling on baked cookies: coarse sea salt

Instructions

Combine the 3 tablespoons white sugar and the 1 tablespoon cinnamon in a small bowl and set aside. Add sugars and softened butter to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract and mix until light and fluffy.

Whisk flour, baking soda, baking powder, cinnamon, nutmeg and salt together in a separate bowl. Gradually add flour mixture to sugar mixture, mixing at low speed just long enough to combine. Do NOT over-mix or you could end up with tough cookies. Chill dough for at least 30 minutes and up to 3 to 4 days.

Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Roll 1.5 tablespoons (per cookie) dough into balls, then roll each ball into cinnamon-sugar mixture to coat. Place cookies on prepared baking sheets and bake for 12 to 13 minutes.

Allow the cookies to cool for at least 5 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be.

Notes

Storage. Cookies can be stored in an airtight container, at room temperature, for up to one week.

Freezing Instructions. Cookie dough will freeze well for up to 3 months.

Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

https://www.kimscravings.com/cinnamon-cookies/

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NUTMEG SUGAR CRISPS

My grandma shared her recipe for these old-fashioned sugar cookies with the unexpected taste of nutmeg. They are light, crunchy and so delicious. That's why they're always a part of the Christmas tradition.

Time 25m
Yield about 6 dozen.

Ingredients

1 cup butter, softened
3/4 cup sugar
1/2 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 to 1/2 teaspoon ground nutmeg
1/8 teaspoon salt

Steps:

In a bowl, cream butter and sugars. Beat in egg and vanilla; mix well. Combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well. Refrigerate for 1 hour. , Shape into 3/4-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.

https://www.tfrecipes.com/old-fashioned-nutmeg-cookie/

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Crunchy Nutmeg Sugar Cookies
By Lori Lange

A delicious holiday cookie recipe featuring sugar cookies coated in nutmeg sugar.

Prep: 30 minutes
Cook: 12 minutes
Chill Time: 30 minutes
Total: 1 hour hr 12 minutes
Servings: 60 cookies

Ingredients

COOKIES

3 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1½ cups sugar
2 tablespoons milk
1 tablespoon vanilla extract

ROLLING MIXTURE

¼ cup granulated white sugar
2 teaspoons freshly grated nutmeg

Instructions

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or silpat mats (or spray with nonstick spray).

In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.

In a separate medium bowl, use an electric mixer to combine the butter and sugar until smooth and creamy. Beat in the milk and vanilla. Add the dry ingredients and continue to mix on low speed just until incorporated. Gather the dough into a ball, wrap with plastic wrap and refrigerate until firm (at least 30 minutes).

Combine the rolling mixture in a small bowl. Form level tablespoons of dough into 1 inch balls. Roll the balls in the nutmeg sugar and place 2 inches apart on the prepared baking sheets. Flatten the balls to ¼ inch thickness with the bottom or a glass dipped in sugar.

Bake for 10 to 12 minutes, until the cookies puff and settle down and turn golden. Let the cookies cool a bit, and then transfer to a cooling rack to cool completely. These may be kept in an airtight container for several days at room temperature. The freeze well too!

https://www.recipegirl.com/crunchy-nutmeg-sugar-cookies/

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Nutmeg Logs
by Kelsie

Nutmeg logs are an easy cookie that comes together quickly and doesn’t need to chill before baking. They’re flavored with ground nutmeg and rum extract so they taste just like the holidays!

Prep Time 30 mins
Cook Time 15 mins
Cooling Time 2 hrs
Total Time 45 mins

Ingredients

Logs

3 cups all-purpose flour
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons rum extract
1 large egg

Frosting

3 tablespoons unsalted butter at room temperature
2 to 4 tablespoons milk or cream
1 teaspoon rum extract
1/4 teaspoon salt
2 1/2 cups powdered sugar
Cinnamon for sprinkling optional

Instructions

Logs

Preheat the oven to 350 degrees.

Whisk the flour, nutmeg, and salt together in a medium bowl. (These are the dry ingredients.)

In a large bowl, beat the butter with an electric mixer until very creamy. Add the sugar and beat until light and fluffy. Beat in the vanilla, rum extract, and egg.

With mixer on low, gradually beat in the dry ingredients. Mix on medium speed until a cohesive dough forms; the dough will be stiff.

Roll balls of dough into ropes about a 1/2-inch in diameter, then slice each rope into 2 1/2-inch lengths. (If necessary, you can dust a little flour on your counters to help you shape the dough; I find the dough is stiff enough to roll without a floured surface.)

Arrange 1 inch apart on un-greased, unlined baking sheets. Bake 12 to 18 minutes, until lightly browned on the bottom.

Cool the logs completely on wire racks before frosting them.

Frosting

Beat the butter, 2 tablespoons of milk, the rum extract, and the salt together in a medium bowl. (The mixture won’t really come together; that’s fine. Just mix it all together a bit.)

Turn mixer to low and gradually beat in the powdered sugar to combine. If necessary, add a little more milk to achieve a spreadable consistency.

Spread a little frosting onto each cooled log and drag the tines of a fork through the frosting to make it look like a log. Sprinkle frosted cookies with a tiny bit of cinnamon. Serve.

Store nutmeg logs at room temperature in airtight containers, layered with wax paper, for 3 to 4 days. You can also freeze them (in airtight containers) for about a month.

Recipe Notes

I use a ruler when I shape my nutmeg logs but you can just eyeball it if you want.

These cookies don’t spread much when they bake and you shouldn’t have to chill the dough—however, if your kitchen is really warm, the dough might soften as you work with it. You can bake a couple of cookies off to test whether the dough is too warm; if the cookies spread more than you want, just chill the remaining shaped logs for 20 to 30 minutes before baking them.

Instead of sprinkling your finished cookies with cinnamon, you can sprinkle them with a little nutmeg, some sprinkles, or some finely chopped walnuts.

If you’re decorating your cookies with sprinkles, do it as you’re frosting them rather than waiting until they’re all frosted. The frosting sets up quickly and the sprinkles won’t attach if you wait until the end.

If you want to freeze your cookie dough, arrange the shaped logs on baking sheets. Freeze for an hour or so, until the logs are frozen solid. Place in freezer bags and freeze for up to 1 month. Bake the cookies directly from the freezer, adding a minute or two to the baking time.

https://itsybitsykitchen.com/nutmeg-logs/

That's some spicy cookies! Enjoy!