Nutmeg log cookies are nostalgic, beautifully spiced treats full of warmth and charm! Made with a handful of pantry staples, some fresh nutmeg, and rum extract, these cookies are the perfect holiday dessert!
A classic holiday treat, this nutmeg cookie recipe was a part of a collection of recipes in a vintage recipe box I got in an antique store. It’s supposedly a Pillsbury bake-off finalist from 1956, so it’s certainly been loved for generations.
These tender, buttery shortbread-like cookies are infused with warm nutmeg and topped with a sweet, creamy vanilla rum frosting.
They’re the epitome of a Christmas cookie, perfect for cookie exchanges, a holiday dessert table next to the Grinch Christmas cream cheese mints, peanut butter Christmas crack, and Christmas bundt cake, or when you want a simple, festive treat to snack on while watching a movie.
This easy recipe is one you’ll look forward to every year, and the smells that fill your kitchen are enough to make you look forward to it!
Old Fashioned Nutmeg Log Cookies
Why you’ll love this recipe
- A big batch. So easy to make, these cookies yield 50-60 in a batch!
- Classic holiday flavor. Warm, cozy flavors and a classic shortbread texture.
- Make ahead. The dough can chill overnight, the cookies stay fresh for days, and they’re freezer-friendly too.
- A family favorite. This is the kind of unforgettable recipe that transcends generations.
Helpful Tools
- Mixing Bowls
- Hand Mixer
- Baking sheet
- Bench scraper or knife (to cut the dough ropes)
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Granulated white sugar: Shortbread cookies are never overly sweet, so we’re using less than a cup.
- Butter: You’ll need butter for the cookie dough and the frosting. Bring it out to room temperature to soften.
- Vanilla extract: Again, for both the cookie and frosting. I recommend using pure vanilla extract for best flavor.
- Rum extract: I use imitation rum flavor, but you can use real rum extract if you want. It does bake off, so it’s up to you.
- Large egg: Bring the egg out to room temperature so that all ingredients start at room temperature.
- All-purpose flour: Measure it accurately with a scale or measure flour without a scale. It’s important not to use too much, otherwise the cookies will be dry and crumbly.
- Nutmeg: This delicious warm spice will be used in the cookies and the frosting! Even better if you have freshly grated nutmeg.
- Powdered sugar: To sweeten the frosting and helps give it a thicker consistency.
- Milk: I use 2% milk, but whatever you have on hand will work.
How to make Nutmeg Log Cookies
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Add granulated sugar, butter, vanilla, rum extract, and egg to a large mixing bowl or the bowl of your stand mixer. Beat on medium speed until light and fluffy. Stir in the flour and nutmeg and then cover with plastic wrap and chill in the fridge for at least 30 minutes.
- Step Two: Divide the dough into large pieces on a lightly floured surface. Roll each piece with the palm of your hand into a long rope, about 1/2” in diameter. Cut the rope into 2 1/2” segments and arrange them in a single layer on your prepared baking sheets.
- Step Three: Bake in a preheated 350°F oven for 10-13 minutes until light golden brown. Let them cool on the cookie sheet as you make the frosting.
- Step Four: In a medium bowl, use a hand mixer on low to beat the powdered sugar, softened butter, milk, and the rum and vanilla extracts. Drizzle in more milk as needed to reach the desired consistency.
- Step Five: Once the cookies have cooled, spread the frosting on each one, use he fork tines to scratch lines in the surface to make it look like bark, and then lightly sprinkle with nutmeg. Enjoy!
- Chill the dough for at least 30 minutes, but you can also chill it overnight.
- I prefer to use salted butter to contrast the sweetness, but unsalted butter works just as well.
- To keep the nutmeg cookies tender, measure flour accurately, and do not overmix the dough.
- Cut the logs into even sizes so they bake evenly.
- Adjust the consistency of the frosting by drizzling in a little extra milk to thin it out. Not too much, you still want it thick enough to spread and not run!
Storage & Reheating
How to store leftovers
Keep leftovers in an airtight container at room temperature for up to 1 week. No need to refrigerate them!
Freezing Instructions
If you have enough leftover to stack, add a layer of parchment paper or wax paper between each layer to prevent sticking. Keep in a freezer bag or freezer-safe container for up to 3 months.
Need more holiday cookie recipes? Try these:
White Chocolate Dipped Candy Cane Cookies
Click here to view my collection of 30+ Christmas Cookies.
Nutmeg Log Cookies Recipe
Ingredients
For the nutmeg cookies
- ¾ cup granulated white sugar
- 1 cup butter softened to room temp
- 2 teaspoons vanilla extract
- 2 teaspoons rum extract
- 1 large egg at room temp
- 3 cups all purpose flour
- 1 teaspoon nutmeg
For the frosting
- 2 cups powdered sugar
- 3 Tablespoons salted butter softened to room temp
- 2-3 Tablespoons milk as needed
- ¾ teaspoon rum extract
- ¼ teaspoon vanilla extract
Instructions
To make the nutmeg cookies
- To a large mixing bowl, or the bowl of your stand mixer, add the sugar, butter, vanilla, rum extract, and egg. Beat on medium speed until light and fluffy.¾ cup granulated white sugar, 1 cup butter, 2 teaspoons vanilla extract, 2 teaspoons rum extract, 1 large egg
- Stir in the flour and nutmeg and mix until fully combined.3 cups all purpose flour, 1 teaspoon nutmeg
- Cover the bowl and move to the refrigerator to chill for at least 30 minutes, up to overnight. It will make the dough easier to work with.
- Once ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Divide the dough into large pieces and on a lightly floured surface, shape each piece into a long rope, approximately ½" in diameter, with the palms of your hands.
- Cut the rope into approximately 2½" pieces and place on the prepared cookie sheets. Repeat until out of dough, it should make roughly 55 cookies.
- Bake for 10-13 minutes or until light golden brown. Remove from the oven and let cool on the pan.
To make the frosting
- While the cookies are cooling, to a medium bowl, add the powdered sugar, softened butter, 2 Tablespoons of milk, rum extract, and vanilla extract.2 cups powdered sugar, 3 Tablespoons salted butter, 2-3 Tablespoons milk, ¾ teaspoon rum extract, ¼ teaspoon vanilla extract
- Use a hand mixer on low to combine until smooth. Drizzle in more milk, as needed, to get the desired consistency.
- Once the cookies have cooled, use an offset spatula or butter knife to spread frosting on each cookie. To make the "bark" look, use the tines of a fork to draw lines in the frosting.
- Lightly sprinkle the frosted cookies with nutmeg.
Notes
- Recipe will make 50-60 cookies depending on the size you cut them.
- I use 2% milk in the frosting. Whatever you have on hand should work. Start with 2 Tablespoons and drizzle in more if needed to thin the frosting. It should be spreadable but not runny.
- I prefer salted butter in the frosting to balance the sweetness, but unsalted butter can be used.
- Store leftovers covered at room temperature for up to a week.
- Cookies will freeze well up to 3 months. Store in a freezer bag with parchment or wax paper in between layers of cookies after the frosting has set.
- Though rum generally bakes off, I use imitation rum flavoring instead of true rum extract.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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I’m giving this recipe 5 stars even though I have not tasted it yet! The pictures alone tell me they will be fabulous. I’m going to try and bake them this week and add a follow up remark.
Thank you, Carol! Looking forward to hearing your thoughts 🙂
I found that the instructions in the beginning with the pictures do not have the flour included. I went to the recipe and the recipe for flour was there. I will definitely make these. They sound really yummy.
oops, fixed! Thanks for catching that. I hope you like them.