How to Make Homemade Grandma Betty's Nutmeg Sugar Cookies

Hey everyone, it is John, welcome to our recipe page. Today, we're going to make a special dish, How to Make Quick Grandma Betty's Nutmeg Sugar Cookies. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Grandma Betty's Nutmeg Sugar Cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grandma Betty's Nutmeg Sugar Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Grandma Betty's Nutmeg Sugar Cookies estimated approx 12 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can have Grandma Betty's Nutmeg Sugar Cookies using 10 ingredients and 7 steps. Here is how you can achieve that.

This recipe likely originated in the Pittsburgh area during the early 1900s. Personally, I don't consider these to be sugar cookies at all, but that's what Grandma Betty called them. They're more chewy and cake-like than normal sugar cookies, and they're highly spiced (similar to a snickerdoodle, but with nutmeg instead of cinnamon). This recipe is a bit unusual due to its use of nutmeg as the primary flavor, but these cookies are always WILDLY popular.

Ingredients and spices that need to be Prepare to make Grandma Betty's Nutmeg Sugar Cookies:

1. 1 c butter
2. 2 eggs
3. 1 1/2 c sugar
4. 4.5 c flour
5. 3/4 t salt
6. 1 t baking soda
7. 1/2 t grated nutmeg
8. 1 t baking powder
9. 1 1/2 t vanilla extract
10. 1 1/2 c sour cream

Steps to make Grandma Betty's Nutmeg Sugar Cookies

1. Preheat oven to 375 F.
2. Cream butter and sugar.
3. Add eggs 1 at a time, beating well.
4. Add vanilla, then beat in dry ingredients by thirds, alternating with sour cream until just incorporated.
5. Drop by tablespoons onto ungreased cookie sheet.
6. Bake 12 min at 375 F.
7. Rest on pan for 2 minutes, then move to rack until completely cool.

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