Nutmeg Logs
Nutmeg logs are my ALL TIME FAVORITE Christmas cookie. Not just because it’s my Grandma’s recipe, but they’re also just soooo delicious.
They seriously taste just like eggnog but in cookie form. I’m a huge eggnog fan, but even if you’re not I still think you need to try these!
So far, my grandma and I have made at least 5 batches of these this season. And we’re not done.
What are nutmeg logs?
So, you may have never even heard of nutmeg logs, but don’t worry, I’m here to enlighten you ;)
Nutmeg logs are kind of like a butter cookie in the sense that they’re made of just butter, sugar, eggs, and flour. They’re flavored with rum extract, vanilla extract, and nutmeg, giving them that warm holiday flavor we all crave this time of year.
Nutmeg logs are completed with a simple icing that’s also flavored with vanilla and rum extracts, and then topped off with a pretty little dusting of nutmeg to make it extra festive!
What's in nutmeg logs?
Here’s everything that goes into nutmeg logs:
- Butter
- Vanilla extract
- Rum extract
- Granulated sugar
- Egg
- All-purpose flour
- Nutmeg
Icing:
- Powdered sugar
- Milk
- Vanilla extract
- Rum extract
How to make nutmeg logs
Nutmeg logs are definitely one of the easiest cookies to make, and they come together so quickly.
ONE: make the dough
To make the dough, first combine the flour and the nutmeg in a medium bowl.
Using a hand mixer or a stand mixer, cream together the butter, sugar, and vanilla and rum extracts. Then, add the egg and blend well. Lastly, gradually add the dry ingredients until a dough forms.
TWO: roll into logs
Turn out the dough onto a lightly floured surface. Take a handful of dough and roll it into a long log that’s about 1/2” in diameter, and cut into 2 inch pieces.
Place the logs on an un-greased baking sheet and bake at 350°F for 12-15 minutes. Be careful not to over-bake!
THREE: make the icing
While the cookies are baking, go ahead and whip up the icing.
Add powdered sugar, milk, vanilla and rum extracts to a bowl. Whisk everything together until it’s combined.
Feel free to adjust the amounts of milk and powdered sugar to suit your desired consistency. For example, if you want a thick, spreadable frosting-like consistency, or a thin glaze that you can dunk the tops of your cookies in.
Wait until the cookies are completely cooled to frost them.
Once the nutmeg logs are frosted, sprinkle a dash of nutmeg on top of the cookies while the icing is still wet.
Tip: you could also use some cute holiday sprinkles for decoration instead of nutmeg!
I hope you love this recipe just as much as I do! Happy baking and stay tuned for the rest of the 12 Days of Cookies series!
Click here to see the whole 12 Days of Cookies Collection!
Nutmeg Logs
Nutmeg logs are the number one Christmas cookie staple for me. Ever since I can remember, around the holidays my grandma has always made these. They’re soft, buttery, melt in your mouth and are loaded with tons of nutmeg and rum flavor. They taste just like eggnog!
- 3 cups all-purpose flour
- 1 teaspoon nutmeg
- 1 cup unsalted butter (2 sticks, room temperature)
- 2 teaspoons vanilla extract
- 2 teaspoons rum extract
- 3/4 cup sugar
- 1 egg
Icing
- 2 1/2 cups powdered sugar
- 2-3 tbsp milk
- 1/2 teaspoon vanilla
- 1 teaspoon rum extract
- Preheat oven to 350°F.
- In a medium bowl, combine flour and nutmeg. In the bowl of a stand mixer or using a hand mixer, beat together the butter and sugar until creamy. Beat in the vanilla extract and rum extract until combined. Add the egg and mix well. Gradually add the dry ingredients, mixing until a dough forms.
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Turn out the dough onto a lightly floured surface. Take a handful of dough and roll into a long log 1/2” in diameter. Using a knife, cut the log into 2-inch sections and place on an un-greased baking sheet. Repeat with the remainder of the dough.
- Place in the preheated oven and bake for 12-15 minutes. Be careful not to over bake.
Icing
- While the cookies are baking, combine powdered sugar, milk, vanilla, and rum extracts in a bowl and whisk until combined. Feel free to adjust the amounts of milk and powdered sugar to suit your desired consistency.
- Frost the cookies by spreading the icing on with a dull knife, or dipping the tops of the cookies in the bowl with the icing. While the icing is still wet, sprinkle on a dash of nutmeg. Allow the icing to dry and then enjoy!