Nutmeg Bites

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Recipe photo
Hands-on time:
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Yield: 3-4 dozen cookies

Recipe photo

Little domes of holiday cheer, these two-bite cookies are perfect for your cookie swap or cookie tray. The rum icing and dusting of nutmeg sets these cookies in the "grown-ups" category, but rum flavoring may be used if the little ones will be sharing too.

Nutmeg Bites

star rating (17) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 3-4 dozen cookies
Published: 09/28/2012

Ingredients

Nutmeg cookie dough

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 2 teaspoons vanilla

Rum icing

  • 1 1/2 cups confectioners' sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 2 to 3 tablespoons rum

Directions

see this recipe's blog »

1) Line two baking sheets with parchment paper and set aside.

2) In the bowl of your mixer, combine all ingredients and blend on medium speed until a soft, smooth dough forms, about 2 minutes.

3) Wrap and chill the dough for 1 hour. Towards the end of the chill time, preheat the oven to 350°F.

4) Drop tablespoon-sized dough balls onto your baking sheet. A teaspoon scoop makes this job a snap. Bake the cookies for 8 to 10 minutes. The edges will be slightly browned and the cookies will be round and domed.

5) Cool the cookies completely. Prepare the icing by blending the softened butter and confectioners' sugar. Add rum one tablespoon at a time until you have a spreadable icing. Top each cookie with a dollop of icing and a dash of nutmeg. If you prefer not to use actual rum, you can use heavy cream and a few drops of rum flavoring.

Yield: Approximately 3 to 4 dozen cookies.

Reviews

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  • star rating 12/24/2014
  • terri from vermont
  • the dough did not come together for me as it was too dry (flour was done by weight) so i added an egg. i see from other posters that they reduced the flour. the instructions to make it the size of a tablespoon using a teaspoon scoop was confusing! i do find using only alcohol as the liquid in the frosting makes it stronger than i care for. next batch i will use milk and alcohol. i really wanted to love this and i think i can, but it needs to be tweaked. be nice if the recommend question had more options, i would recommend with caution
    I'm sorry this recipe did not meet your expectations. For help troubleshooting this recipe, please give our Baker's Hotline a call at 855-371-2253. Barb@KAF
  • star rating 11/04/2014
  • cholderby from Shoreham, VT
  • The texture is just wonderful! My 7yo made them and opted to flavor the icing with Princess flavoring instead of rum, she then added some milk to thin it to the right consistency. Delicious!
  • star rating 02/11/2014
  • Ann from Atlanta GA
  • I made these at Christmas and they were wonderful. Making another batch tonight to help us through Snowpocalypse number 2 in Atlanta!
  • star rating 12/13/2013
  • NutmegMary from
  • Nice and easy recipe to make and a huge hit with my coworkers. I made a second batch tonight, they were so popular! My first batch followed the recipe and the pre-chilled dough turned out dry, crumbly and hard. Due to time, I refrigerated it for about 18 hours and it was too hard to scoop, so I had to wait for it to warm up a bit. I hand rolled the dough and the finished cookie was great. The frosting recipe worked well for me, using 3 tablespoons of Bacardi rum (one little airplane bottle, very convenient). The second batch I reduced the flour by half a cup and fluffed it with a fork, added an extra teaspoon of vanilla, and used a heaping spoonful of nutmeg. The consistency was more like the pictures and description in the blog. Overall this is a great recipe I would recommend with the modifications. Good for beginners.
  • star rating 12/08/2013
  • truecelt33 from KAF Community
  • I made these today and they are magically delicious!! I used Sailor Jerry Spiced Rum (all I had on hand) in the frosting and oh my, they are superb. Even my frosting hating husband can not stop eating them, lol. Thank you so much KAF for all the wonderful products, recipes and tips. Everything I make or buy from you is always a winner!
  • star rating 12/01/2013
  • B from Boston, MA
  • Reduce the flour from 3 c to 2 1/2 and it's prefect. Best Christmas cookie yet!
  • star rating 01/13/2013
  • Diane Miller from Leesburg, FL
  • Ok, I just made these cookies for the second time. This time I withheld some of the flour, used a heaping teaspoon of nutmeg and two generous teaspoons of vanilla. They are perfect. For the icing I used 1 Tablespoon of bourbon, 1/2 teaspoon of vanilla and 1 1/2 Tablespoons of half and half. I would recommend this for the rum also. Now, they will become one of my every Christmas cookies. I still think 3 cups of four makes them too heavy, I probably left out about 1/2 a cup.
  • star rating 01/01/2013
  • Kemahbreeze from Roseville, CA
  • I made these for a Christmas party. Always looking for sure-fire easy recipes during this busy time of the year, I was pleased by the simplicity of this one-bowl cookie recipe. I found the low end of the rum amount, about 2 tbsp., to be plenty for flavoring the icing. If you taste just the icing, the rum seems very strong, but it's perfect for adding flavor to the whole cookie.
  • star rating 12/25/2012
  • emilydirsh from KAF Community
  • I tried these for the first time this year, and was not disappointed. They're super easy to make and SO GOOD >_<. I halved the recipe (there's just two of us), except for the egg, and it came out fine. I also love that I was able to make them easily with things I have on hand. I didn't happen to have any rum, but I used a bit of whiskey (what can I say, I like whiskey) and it's fantastic. I'd probably call these eggnog cookies, because they taste like eggnog (which I love!). I'll definitely be making them again next year!
  • star rating 12/16/2012
  • sohelu from KAF Community
  • These are really good! My dough was really firm and I had to break off pieces and squish them into the scoop as it was far too firm to just scoop- then I flattened them some. I ended up making another 1/3 batch of the icing, because it was so good, I used about a 1:1frosting to cookie ratio.
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