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John's Nutmeg Sugar Cookies

Buttery with the lovely fragrant spice of nutmeg, these cookies will disappear quickly in your home! Perfect with afternoon tea.

Preheat oven to 350 F

Line a baking sheet with parchment paper


1/2 Cup Salted Butter, softened at room temperature

1/2 Cup Sugar, + extra sugar for rolling

1/4 Cup Brown Sugar

2 Teaspoons Vanilla

1 Egg, + 1 Egg Yolk, at room temperature and slightly whisked

1 1/4 Cups Unbleached Flour

1 Teaspoon Baking Powder

1 Teaspoon Sea Salt, fine

1 Teaspoon Cornstarch, or Corn Flour

1/4 Teaspoon of Nutmeg, freshly grated if possible


Sift together dry ingredients, and set aside

In a medium mixing bowl, beat butter until creamy

Add the sugars and mix thoroughly

Add the eggs and vanilla until blended

With a wooden spoon, gently fold in the dry ingredients until blended

Take a tablespoon of batter and make a ball, roll in loose sugar

Flatten on to the baking sheet, keeping an inch or so apart from other cookies

Bake at 350 F for about 9-10 minutes depending on your oven


I just love the flavour of nutmeg. To me, it has the same lure as saffron.

Nutmeg is safe in small amounts. Most recipes for cookies, cakes or muffins call for roughly 1/4 to 1/2 a teaspoon of nutmeg which is considered safe for consumption.

Nutmeg is the seed from the Myristica tree, a dark-leaved evergreen tree. Mace is the spice made from the reddish seed covering.

Indonesia is the world's main producer of nutmeg. The earliest historical evidence of nutmeg is around 3,500 years ago in the Banda Islands. Nutmeg was an important part of the spice trade that included cinnamon, pepper, clove and mace.

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