Nutmeg and Orange Sugar Cookies
We have cookies! So many cookies!
Kris in My Sugar Cookie (Man Card Book 15) made us crave the fun dessert when he created them with Millie. Which basically meant we needed our very own recipe.
The recipe is fun to make. Plus, it’s perfect to make with your kids.
Who's ready to make cookies?
SOME BOOK INSPIRATION:
“What flavor sugar cookies are you making today?” Millie from My Sugar Cookie (Man Card Book 15) stepped up behind me and wrapped her arms around my waist.
I placed my hand over hers. “Nutmeg and Orange. I had to make a second batch.” The whole nutmeg I had started with was now half gone. “I should probably think about buying ground nutmeg for this recipe.”
“Why would you do that?” She walked around the kitchen island and plopped down on a chair. “Then I wouldn’t get to enjoy your daily workout.”
“Good point.” I lifted my arms and pretended to show off my biceps. “Want to help? I can give you the task of mixing the icing.”
“Oh, nice. Your least favorite task.” She lifted her legs onto the chair beside her and crossed them. “Plus, I’m so comfy and having more fun watching you show off those guns.”
“Right? Because they’re so big.” I laughed as I attempted to flex my biceps while finishing grating the one tablespoon of nutmeg.
“Have you thought about creating another sugar cookie flavor?” She reached over and grabbed a cookie on the cooling rack.
“Do you have a flavor in mind?” I placed a cut-out on a prepared sheet pan.
“Hmmm…that’s a great question. There are so many options.” She broke off a piece of cookie and popped it into her mouth. “What about using the juice from berries, or apple pie spices, oh, wait, pumpkin.”
“I guess, I’m going to be busy for the next few months.”
“And I need to re-up my membership at the gym.”
BEHIND THE SCENES:
With all the citrus love from the nutmeg and orange, these cookies scream holiday. What’s even better, they have that refreshing flavor that could be awesome during the summer months. A cookie for any time of the year. What could be better?
Full transparency, I had never made sugar cookies before creating this delicious recipe. My family has always made a special cut-out cookie recipe that includes sour cream and they're much softer.
Y’all, I had a blast making this recipe. It took me a few tries but now they're perfect.
The recipe helped me discover something new about myself. I love decorating cookies (I may not be great at it but I do love it). I think we need to start having cookies more often. I still need to get more fun cut-outs. Like for example, we most definitely need a donut cut-out for My Single Dad (Man Card Book Three).
A Big Note: Frosting the cookies can be a little involved. It all depends on how intense you want to go. I fully committed and it took me almost three hours. The time suck is mixing your icing and finding that perfect color.
Have fun baking up a batch of sugar cookies!
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Nutmeg and Orange Sugar Cookies
Recipe by Terra Kelly
Prep time: 10-15 minutes
Inactive: 2 hours
Cook time: 9-12 minutes
(Time does not include frosting cookies)
Total cookies: 18-24 (3 ½- 4 inches in diameter for each cookie)
Ingredients:
3 cups all-purpose flour (Plus extra for rolling out cookie dough)
1 tsp baking powder
¼ tsp salt
1 Tbsp nutmeg
1 cup unsalted butter, softened
½ cup sugar
½ cup powdered sugar
1 egg, beaten
2 Tbsp half and half (or your favorite milk)
Zest of large orange
For Royal icing:
1 lb powdered sugar (3 ¾ cups)
¼ cup meringue powder
½ cup half and half (or your favorite milk)
Directions:
Preheat oven to 375 degrees Fahrenheit. Add Silpat or parchment paper on sheet pan.
In small bowl, sift flour, baking powder, salt, and nutmeg. Mix well and set aside.
(Use hand mixer or stand mixer) In medium bowl, mix together butter, sugar, and egg. Next, add half and half and zest of an orange. Mix well to ensure no lumps are present in batter.
Mix together wet and dry ingredients. Use your hands to ensure batter is mixed together fully. Knead the dough for about 30 seconds to smooth out dough and then form into a ball. If it feels too sticky, you can sprinkle a small amount of flour on all sides and knead again. Cover dough with plastic wrap and place in the refrigerator for at least two hours or overnight. If you need it quicker, you can place it in the freezer.
Important Note: This recipe uses 3 ½-4 inch in diameter cut-outs and makes about 18-24 cookies. If you have smaller cut-outs your recipe could make more.
Add small amount of flour on the counter and carefully roll out dough. (I divided the dough in half and kept the unused dough in the refrigerator to ensure the dough stayed cold enough in between uses.) Roll out dough until about ¼ inch thick (or thicker). Use your favorite cut-outs for the occasion. Add them to the prepared cookie sheet.
Important Note: If your cookies are 3 ½ to 4 inches in diameter, your bake time will be between 9-12 minutes depending on your oven. You want the top to be light in appearance and golden brown on the bottom. If your cookies are smaller, your bake time will be less (about 7-9 minutes).
For this recipe- I baked the cookies for 10 minutes. They were golden brown on the bottom and light in color on the top. Let the cookies cool on the baking sheet for about five minutes before moving to cooling rack. Make sure cookies are completely cooled before adding icing.
Royal icing- In medium bowl mix together powdered sugar, meringue powder, and half and half. You can divide up the icing and add different colors to each bowl. The icing needs to be smooth but not runny. If you run a knife through the icing it should take about 15 seconds to go back to original placement.
Once cookie is frosted, let them sit for 8-12 hours for best results. (The frosting takes a little longer to harden.)
Enjoy a cookie or two with your favorite beverage!