nutmeg maple butter cookies
Every December, I make you a promise in my head that this, will be the year that I share a recipe for classic sugar cookies, the kind that you can roll into any shape your heart desires and sprinkle, then ice, glitter and bauble merrily into the New Year and this year was no different. But then December arrives and my cooking dance card is absolutely bursting with offers to fill your internet quota with cocktails and party snacks and wrappable candies and so, so many cookies. Cookies with butter and chocolate, cookies with puddles of mint; cookies with hazelnuts and blackberries or white chocolate and ginger and , people. Is it any wonder that I always lose sight of loftier baking goals each year when faced with the prospect of butterscotch-crunched cookies?
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated sugar
- 1/2 cup (118 ml) maple syrup (Grade B is ideal here, but the original recipe suggested that Grade A with a few drops of maple extract would also work)
- 1 large egg yolk
- 3 cups (375 grams) all-purpose flour
- 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg (because it packs more tightly)
- 1 1/4 teaspoon flaky salt or 1 teaspoon table salt