Introduction: Caramel Nutmeg Cookies

So this was my first recipe I ever made, and I decided to make it styled off of the cupcakes I make from scratch every year for my dad. I used info from the cupcake recipe and snickerdoodle recipe I always use, and I think they came out really tasty! They make a great fall cookie.



1 cup butter

1 1/2 cup sugar

2 eggs

2 tsp vanilla extract

2 3/4 cup flour

1 1/2 tsp cream of tartar

1/2 tsp baking soda

1 tsp salt

2 tbsp ground nutmeg

----Sugar mixture

1/4 cup sugar

1 1/2 tbsp cinnamon


1/2 cup brown sugar

3 tbsp cream or milk

1/4 cup butter

1 1/2 cup powdered sugar

Step 1: Making the Cookie

Combine room temp butter and sugar in a large bowl until fluffy. Scrape sides and beat in the eggs and vanilla.

In a separate bowl combine the flour, cream of tartar, baking soda, salt, and nutmeg. Sift it into the egg and sugar mixture in 3 parts and mix until evenly mixed. Leave it in the fridge to chill for 30 min- to an hour.

Preheat over to 350 degrees.

Step 2: Baking

Once chilled, roll the dough into balls about an inch thick. Roll them around in the sugar and cinnamon mix and place them on the pan after applying a thin layer of butter to the pan. Press thumb in the center of the dough balls flatter cookies. Bake for 10 minutes.

Step 3: Making the Icing

Mix brown sugar, milk, and butter in a medium sauce pan and bring to a boil for 2 minutes. Keep mixing it to prevent burning. After 2 mins, remove from heat and let it cool. Move it to a mixing bowl and add the powdered sugar in 3 parts and mix until fully combined. Mix in small amounts of milk while mixing until you have a spreadable consistency. Once done, spread over cookies and enjoy!

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