Ingredients
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/4 cup whole milk (or buttermilk for richer flavor)
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg (optional, but traditional)
Instructions
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Preheat oven
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Set oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
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Cream butter & sugar
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In a large bowl, beat softened butter and sugar together until light and fluffy (about 2–3 minutes).
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Add wet ingredients
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Beat in eggs one at a time. Add milk and vanilla, mixing until smooth.
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Mix dry ingredients
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In a separate bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
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Combine
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Gradually add dry mixture to wet mixture, stirring until a soft dough forms. Dough should be slightly sticky but workable.
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Shape cookies
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Scoop tablespoon-sized portions of dough, roll into balls, and place 2 inches apart on baking sheets.
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Flatten each slightly with the bottom of a glass or your palm.
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Bake
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Bake for 10–12 minutes, or until edges are lightly golden. Centers should remain soft.
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Cool & serve
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Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
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Notes
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Traditional Flavor: Nutmeg is classic, but you can swap for lemon zest or almond extract.
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Texture: For a softer, cake-like cookie, don’t overbake. For slightly crisp edges, bake 1–2 minutes longer.
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Storage: Keep in an airtight container at room temperature up to 5 days, or freeze up to 2 months.
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Serving Idea: Dust with powdered sugar or glaze lightly with lemon icing.
- Prep Time: 15 minutes
- Cook Time: Bake time: 12 minutes per batch Cooling time: 5 minutes
Nutrition
- Serving Size: Per Cookie – 1 of 30
- Calories: 125
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg