Bake Club+ : Nutmeg Sugar and Spice Cookies
Day 1 of COOKIE WEEK brings us a spiced take on the snickerdoodle and a tip for perfecting your bake times!
Welcome to our first annual COOKIE WEEK! 5 days of cookie tips and tricks plus 5 BRAND NEW holiday cookie recipes to add to your rotation.
It was hard to stop at 5 recipes, but you’ll find that there is something here for everyone. Simple sugar cookies with a festive twist, deeply chocolate and decorative cookies, an update on my childhood favorites and more!
Cookie Tip #1: How to Check for Doneness
Despite our best efforts (preheating and using an internal oven thermometer), all ovens bake differently, and thus all cookies need visual cues beyond the clock for when they are done.
Most recipes will give the bake time as a range to compensate for differences in ovens, baking pans, etc. They should also give you other clues to look out for - like the cookies being set around the edge but still soft in the center or when the sides show just a hint of color, like with these Nutmeg Sugar and Spice Cookies.
Cookies will continue to cook and set after they come out of the oven (another reason to look for visual cues, like puffy soft centers, for when to pull them). Consult your recipe, but you will likely need to keep the cookies on their baking sheets for 5 to 10 minutes. If moved right away, the centers will be too soft and they may fall apart.
Don’t leave the cookies on their baking sheets for too long either. The heat of the pan will continue to cook and set the cookies. Moving them to a wire rack allows for better air circulation and even cooling.
Nutmeg Sugar and Spice Cookies
Soft and pillowy with a slight crunch around the edges, these Nutmeg Sugar and Spice Cookies are easy to make but harder not to eat by the dozen. The extra egg yolks keep the centers chewy and custard-like. Not unlike snickerdoodles, these cookies are rolled in a nutmeg-spiced sugar but skip the cream of tartar making them more eggnog-flavored and less tangy.
Recipe makes 22 to 24 cookies.
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