Nutmeg logs are an easy cookie that comes together quickly. They're just the right level of sweet and spicy, so they're perfect for the hoildays!
Prep time: PT30M
Cook time: PT15M
Total time: PT45M
5 stars (4 reviews)
nutmeg bars, nutmeg logs
- Preheat the oven to 350 degrees.
- Whisk the flour, nutmeg, and salt together in a medium bowl. (These are the dry ingredients.)
- In a large bowl, beat the butter with an electric mixer until very creamy. Add the sugar and beat until light and fluffy. Beat in the vanilla, rum extract, and egg.
- With mixer on low, gradually beat in the dry ingredients. Mix on medium speed until a cohesive dough forms; the dough will be stiff.
- Roll balls of dough into ropes about a 1/2-inch in diameter, then slice each rope into 2 1/2-inch lengths. (If necessary, you can dust a little flour on your counters to help you shape the dough; I find the dough is stiff enough to roll without a floured surface.)
- Arrange 1 inch apart on un-greased, unlined baking sheets. Bake 12 to 18 minutes, until lightly browned on the bottom.
- Cool the logs completely on wire racks before frosting them.
- Beat the butter, 2 tablespoons of milk, the rum extract, and the salt together in a medium bowl. (The mixture won’t really come together; that’s fine. Just mix it all together a bit.)
- Turn mixer to low and gradually beat in the powdered sugar to combine. If necessary, add a little more milk to achieve a spreadable consistency.
- Spread a little frosting onto each cooled log and drag the tines of a fork through the frosting to make it look like a log. Sprinkle frosted cookies with a tiny bit of cinnamon. Serve.
- Store nutmeg logs at room temperature in airtight containers, layered with wax paper, for 3 to 4 days. You can also freeze them (in airtight containers) for about a month.