These nutmeg logs are one of those old-fashioned cookies that are simple, cozy, and full of warm spice. The cookies have a buttery, lightly sweet flavor with plenty of nutmeg and a subtle rum flavor that makes them feel a little extra special.
After the cookies bake until golden, they’re topped with a smooth rum buttercream frosting and finished with a sprinkle of fresh nutmeg. The fork marks across the frosting give them that classic log-like appearance and make them look just as charming as they taste.
If you’re looking for a cookie that’s a little different from the usual chocolate chip or sugar cookie, these nutmeg logs are definitely worth making. They’re especially nice during the holidays, but honestly, there’s no reason to save them for just one time of year.
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Why You’ll Love This Recipe
- Warm and cozy flavor. Nutmeg and rum come together for a classic, comforting combination.
- Buttery and tender. The cookie dough is made with plenty of butter for a rich, satisfying bite.
- Simple ingredients. There’s nothing complicated about this cookie recipe.
- Beautiful presentation. The frosting and fork marks give these cookies their signature log shape.
- Perfectly spiced. Nutmeg is used in both the cookie dough and as a finishing touch.
- Creamy rum buttercream. The frosting adds sweetness and an extra layer of rum flavor.
- Great for holiday baking. These cookies have that nostalgic, old-fashioned feel that’s perfect for cookie trays.
- Easy to make ahead. The cookies can be baked, cooled, and frosted when you’re ready.
- A little different. Nutmeg logs are a fun change from the standard holiday cookie lineup.
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Butter: The rich, creamy base that gives these cookies their tender texture and buttery flavor.
- Nutmeg: Brings a warm, cozy spice that gives these cookies their signature flavor.
- Vanilla & rum extract: Add warm, sweet flavor that makes the cookies taste extra rich and festive.Egg: Helps bind the dough together while adding richness and structure.
- Buttercream frosting: Adds a rich, creamy sweetness that makes these cookies extra special.
- Powdered sugar: Sweetens the frosting and gives it a smooth, creamy consistency.
- Milk: Helps loosen the frosting and gives it the perfect smooth, spreadable texture.
Variations
- Add extra nutmeg. If you really love nutmeg, add a little more to the dough or finish the frosted cookies with an extra sprinkle.
- Try a cinnamon-nutmeg combination. Add a small amount of cinnamon alongside the nutmeg for another layer of warm spice.
- Use fresh nutmeg. Freshly grated nutmeg makes a wonderful finishing touch on the buttercream.
- Make the frosting extra rum-forward. Add a little more rum extract to the buttercream if you want a stronger rum flavor.
- Try a vanilla buttercream. If you prefer less rum flavor, make the frosting with vanilla as the main flavor.
- Add a little color. A touch of food coloring in the frosting can make these fun for holiday cookie trays.
- Decorate with sprinkles. Add a few simple sprinkles after frosting if you’re making these for a celebration.
- Make smaller logs. Cut the dough into shorter pieces for smaller cookies that are easy to add to a cookie platter.
How to Make Nutmeg Logs
Step 1: Whisk the dry ingredients and set aside.
Step 2: Beat the butter and sugar until combined. Then, beat in the remaining wet ingredients.
Step 3: Mix the wet and dry ingredients until combined.
Step 4: Divide the dough into 3 portions. Then, roll each one into a ½-inch-thick log and cut each log into 3-inch pieces.
Step 5: Bake until golden. Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Step 6: Mix the frosting.
Step 7: Frost the cookies. Then, sprinkle with nutmeg.
Step 8: Enjoy!
Expert Tips
- Don’t skip the cooling step. Let the cookies cool completely before frosting so the buttercream doesn’t melt.
- Use a lightly floured surface. A little flour makes the dough easier to roll without making it overly sticky.
- Keep the logs about ½ inch thick. This helps the cookies bake evenly and gives them their classic shape.
- Don’t overbake. Take the cookies out once they’re golden so they maintain a nice texture.
- Let them cool on the baking sheet first. A few minutes of cooling makes them easier to transfer to the wire rack.
- Add the powdered sugar gradually. This helps the buttercream come together smoothly.
- Adjust the milk as needed. Start with less and add enough to reach a smooth, spreadable frosting consistency.
- Use a fork for the signature look. The simple lines across the frosting are what give these cookies their log-like appearance.
- Finish with fresh nutmeg. A little freshly grated nutmeg on top makes the finished cookies look and smell wonderful.
Nutmeg Logs FAQs
Nutmeg logs are buttery, nutmeg-flavored cookies shaped into short logs, baked until golden, and topped with a sweet buttercream frosting. They’re finished with fork marks and fresh nutmeg for their signature appearance.
The fork marks create the classic log-like appearance. Simply run a fork down the top of the frosted cookies to create the lines.
Yes. You can bake the cookies ahead and frost them once they’re completely cool. This makes them convenient for holiday baking and cookie trays.
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cookies tightly in plastic wrap and freeze for up to 1 month.
Great Pairings for Nutmeg Logs
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Nutmeg Logs
Ingredients
Cookies
- 3 cups all purpose flour
- 1 teaspoon nutmeg
- 1 cup butter
- ¾ cup granulated sugar
- 1 egg
- 2 teaspoon vanilla extract
- 2 teaspoon rum extract
Buttercream Frosting
- 3 tablespoon butter
- 1 teaspoon rum extract
- ½ teaspoon vanilla
- 2 ½ cups powdered sugar
- 2-3 tablespoon milk
Instructions
- Preheat the oven to 350 degrees.
Cookies
- In a medium bowl, whisk flour and nutmeg together. Set aside.
- In a large bowl, cream butter and gradually add sugar until well combined.
- Beat egg, vanilla and rum flavoring until combined.
- Gradually add the dry ingredients into the wet ingredients and mix until thoroughly combined.
- Divide dough into three portions.
- On a lightly floured surface, roll each rough out into ½-inch logs.
- Cut into 3-inch pieces and place on an ungreased baking sheet.
- Bake for 10-12 minutes or until golden.
- Remove from the oven and let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Buttercream Frosting
- In a small bowl, cream butter, rum extract, and vanilla until well blended.
- Gradually add powdered sugar and beat well.
- Next, alternate the remaining powdered sugar and milk, beating well after each addition, until well combined.
- Once the cookies have cooled, frost the cookies.
- For the log look, using a fork, make lines down the top of each cookie.
- Finally, sprinkle with fresh nutmeg on top of the frosting, and enjoy.
Notes
- Don’t skip the cooling step. Let the cookies cool completely before frosting so the buttercream doesn’t melt.
- Use a lightly floured surface. A little flour makes the dough easier to roll without making it overly sticky.
- Keep the logs about ½ inch thick. This helps the cookies bake evenly and gives them their classic shape.
- Don’t overbake. Take the cookies out once they’re golden so they maintain a nice texture.
- Let them cool on the baking sheet first. A few minutes of cooling makes them easier to transfer to the wire rack.
- Add the powdered sugar gradually. This helps the buttercream come together smoothly.
- Adjust the milk as needed. Start with less and add enough to reach a smooth, spreadable frosting consistency.
- Use a fork for the signature look. The simple lines across the frosting are what give these cookies their log-like appearance.
- Finish with fresh nutmeg. A little freshly grated nutmeg on top makes the finished cookies look and smell wonderful.
Nutrition
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