Nutmeg Log Cookies Recipe

Rectangular cookies topped with piped white frosting and sprinkled with nutmeg.

5 from 2 votes

These nutmeg log cookies are soft, warmly spiced holiday classics made with simple ingredients, fresh nutmeg, and a cozy hint of rum extract. A nostalgic treat that melts in your mouth!

Prep Time 15

Cook Time 11

Chill Time 30

Total Time 56

Servings cookies

Author Melissa Williams

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.

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