Ingredients
- 1¾ cups white sugar
- 1 cup butter, softened (2 sticks)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Directions
- In a large bowl, beat the white sugar and softened butter with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and nutmeg.
- Gradually add the dry ingredients to the creamed mixture, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead gently a few times until smooth.
- Cover the dough and refrigerate for about 30 minutes, or until firm.
- Preheat the oven to 325°F (165°C).
- Roll the chilled dough to about ¼-inch thickness on a lightly floured surface.
- Cut into desired shapes and place cookies 1½ inches apart on ungreased baking sheets.
- Bake for 8–10 minutes, or until the edges are lightly golden.
- Allow cookies to cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
Yield & Nutrition
- Servings: 24 cookies
- Calories: Approximately 120 per cookie
Tips
- Roll the dough in granulated sugar before cutting for a lightly crisp exterior.
- For thicker, softer cookies, roll the dough to ½-inch thickness.
- Store cooled cookies in an airtight container to keep them soft and fresh.