Nutmeg Buttermilk Cookies (cookies modified slightly from Jen’s Favorite Cookies’ recipe, glaze from King Arthur Flour)
3/4 cup butter, room temperature
11/2 cups sugar
1 teaspoon vanilla
2/3 cup buttermilk
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon baking soda
3 cups flour
2 1/4 cups powdered sugar, sifted
2 tablespoons milk, plus 1 teaspoon milk
2 tablespoons light corn syrup
1 teaspoon nutmeg
Preheat the oven to 350 degrees F.
Cream butter and sugar. In my case (without a stand mixer), this meant mixing by hand until most of the sugar was incorporated, and then beating with an electric hand mixer. Add eggs and vanilla and beat until fully incorporated.
Add buttermilk and mix well, and don’t worry if the mixture curdles – adding the dry ingredients will sort it out. Sift in the dry ingredients and nutmeg and stir gently with a spatula until the batter comes together completely.
Drop heaping teaspoonfuls of cookie dough onto a greased baking sheet (I lined sheets in foil and then sprayed them with baking spray) about 2 inches apart. Bake for 12-15 minutes, switching racks halfway through baking to ensure even heating. Take cookies out when edges turn very light golden brown. Cool cookies on wire racks before icing.
For glaze, combine all ingredients and whisk until smooth. Spread small spoonfuls of glaze over cookies, and let sit at least 20 minutes for icing to harden. If you have any questions about the glaze consistency, check out the tips and video on the King Arthur page.
Store cookies in an airtight container. Makes 4-5 dozen.
You may have already gleaned this from the recipe, but it’s the tiniest bit fussy. The ingredients are simple enough, but what with the glazing and sifting and shifting trays in the oven, they really take your whole attention for the duration of baking. Be prepared, is all I’m saying. As for the cookies themselves, they are very cake-y, with just a hint of spice. The batter tasted like mild eggnog, but when it baked up that went right away. My roommates and book club friends liked the finished cookies, and though I’m not a cakey cookie sort of person, I think they’re just fine (and I loved the glaze).
Recommended for: those who prefer a mild, unexceptionable cookie with a cake-like texture, and for the perfect thing to go with afternoon tea.
Interested in other food-related posts? Check out Beth Fish Reads' Weekend Cooking!