Introduction

Nutmeg logs are delicate, buttery cookies with a warm hint of spice and a creamy, sweet icing glaze. These festive treats are perfect for holiday gatherings or any time you crave a cozy, flavorful cookie with a unique twist.

The image shows a pile of soft square cookies stacked closely together, each cookie having a light beige color with a dusting of fine cinnamon powder on top. A white plate holds the cookies, slightly visible under the edges, and the background has a white marbled texture. Around the plate, there are some small green pine-like branches and a few whole star anise spices scattered, adding a festive feel. The cookies have a slightly fluffy texture with a gentle golden hue at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 tablespoons milk
1/2 teaspoon vanilla extract
1 teaspoon rum extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the flour and nutmeg, stirring well to mix.
Step 2: In a stand mixer or using a hand mixer, beat the butter and sugar together until light and creamy.
Step 3: Add the vanilla extract and rum extract to the butter mixture and mix until just combined.
Step 4: Beat in the egg until fully incorporated.
Step 5: Gradually add the flour and nutmeg mixture to the wet ingredients, mixing until a soft dough forms.
Step 6: Turn the dough onto a lightly floured surface. Take a handful of dough and roll it into a long log about 1/2 inch in diameter.
Step 7: Slice the log into 2-inch sections using a knife and place the pieces on an ungreased baking sheet. Repeat with the remaining dough.
Step 8: Bake the cookies in the preheated oven for 12 to 15 minutes. Be careful not to overbake to maintain their tender texture.
Step 9: While the cookies bake, prepare the icing. In a bowl, whisk together powdered sugar, milk, vanilla extract, and rum extract until smooth. Adjust the milk or powdered sugar to reach your preferred consistency.
Step 10: Once the cookies have cooled slightly, frost them by spreading the icing with a dull knife or dipping the tops into the icing. Sprinkle a dash of nutmeg on the wet icing.
Step 11: Allow the icing to dry completely before serving or storing.

Tips & Variations

For a richer flavor, swap half the vanilla extract for almond extract.
If you prefer a stronger nutmeg taste, increase the nutmeg in the dough to 1 1/2 teaspoons.
Try rolling the logs in finely chopped nuts before slicing for added texture.
Use maple syrup instead of rum extract in the icing for a different aromatic twist.
Make sure the butter is softened to room temperature for easier creaming and a smoother dough.

Storage

Store nutmeg logs in an airtight container at room temperature for up to one week. If you want to keep them longer, refrigerate for up to two weeks. To soften chilled cookies, leave them at room temperature before serving. The icing may harden slightly in the fridge but will soften as the cookies reach room temperature again.

How to Serve

A white plate is filled with many small, soft, square pastries dusted lightly with powdered sugar. Each pastry shows a pale golden brown color with a slightly rough texture on top, indicating a light dusting of spices like cinnamon or nutmeg. The pastries are stacked loosely, creating small mounds across the plate. Around the plate, there are sprigs of green pine leaves adding a fresh, natural touch. Nearby, a white bowl holds a pile of brown sugar, showing its grainy texture, with a dark star anise placed beside it for decoration. The setting rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter is preferred for its flavor and texture, but you can substitute margarine if necessary. The flavor may be slightly different, and the texture could be less tender.

Can I make these cookies gluten-free?

You can try using a gluten-free flour blend in place of all-purpose flour, but results may vary. Be sure to use a blend designed for baking to maintain the right consistency.