Nutmeg Buttermilk Cookies Recipe

Name: Nutmeg Buttermilk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 3/4 cups Butter, Softened; 1-1/2 cup Sugar; 2 Eggs; 1 teaspoon Vanilla; 2/3 cups Buttermilk; 1 teaspoon Nutmeg; 3 cups Flour; 1/2 teaspoons Salt; 1/2 teaspoons Baking Soda; FOR THE GLAZE:; 3 Tablespoons Buttermilk; 1-1/2 cup Powdered Sugar; 1 teaspoon Nutmeg

Servings: persons

FOR THE COOKIES:
3/4 cups Butter, Softened
1-1/2 cup Sugar
2 Eggs
1 teaspoon Vanilla
2/3 cups Buttermilk
1 teaspoon Nutmeg
3 cups Flour
1/2 teaspoons Salt
1/2 teaspoons Baking Soda
FOR THE GLAZE:
3 Tablespoons Buttermilk
1-1/2 cup Powdered Sugar
1 teaspoon Nutmeg

1
For the cookies:
2
Cream butter and sugar. Add eggs and vanilla and mix well. Add buttermilk and nutmeg and mix well. Add dry ingredients and mix until incorporated.
3
Drop spoonfuls onto a baking sheet and bake at 350u00b0F for 12-15 minutes.
4
For the glaze:
5
Combine all glaze ingredients, stirring until smooth. Drizzle small spoonfuls of glaze over cooled cookies.
6
Store cookies in an airtight container.
7
Recipe adapted from Buttermilk Cookies on Gourmet.com

1248

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE COOKIES:, 3/4 cups Butter, Softened, 1-1/2 cup Sugar, 2 Eggs, and more.

Yes, Nutmeg Buttermilk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Nutmeg Buttermilk Cookies

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