Lemon and Nutmeg Cookies

    (29)
    30 min

    These soft, cake-like cookies are easy to make and utterly delicious. They are flavoured with grated lemon zest and ground nutmeg. Once you make them, they will become a firm favourite.


    30 people made this

    Ingredients
    Serves: 3 - 4 dozen

    • 100g margarine
    • 1/4 teaspoon salt
    • 1/2 teaspoon grated lemon zest
    • 1/2 teaspoon ground nutmeg
    • 200g caster sugar
    • 2 eggs, beaten
    • 2 tablespoons milk
    • 250g plain flour
    • 1 teaspoon baking powder
    • 1/2 tablespoon bicarbonate of soda

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 190 C / Gas 5. Line baking trays with baking parchment.
    2. In a large bowl, blend the margarine, salt, lemon zest and nutmeg together. Add the sugar and beat well. Beat in the eggs and milk and mix until well combined.
    3. Sieve flour, baking powder and bicarbonate of soda together. Add to the margarine mixture and blend until combined.
    4. Drop teaspoons of the batter onto baking trays and flatten with the bottom of a glass. Sprinkle tops with sugar. Bake at 190 C / Gas 5 for 8 to 12 minutes. Enjoy!

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    Reviews & ratings
    Average global rating:
    (29)

    Reviews in English (24)

    0

    Doubled the quantity, added some ginger and the zest of a whole lemon. Added the juice of the lemon instead of one tbspn of milk. Absolutely yummy!  -  24 Jan 2014

    by
    19

    Barb's recipes is true to it's word-- these cookies are very soft and cake-like. I added a couple dashes of cinnamon and 1/2 tsp of vanilla and omitted the lemon zest and nutmeg. I also molded dough into balls and then flattened them by hand. Overall, a very good sugar cookie. I would recommend under baking these slightly at 7 1/2-8 minutes.  -  09 Sep 2002  (Review from Allrecipes US | Canada)

    by
    6

    This recipe makes a very cake like cookie. Be careful to take out when the tops are just beginning to lose their glisten. Made 24 2-1/2 inch round cookies when using heaping teaspoon full of dough.  -  02 Dec 2007  (Review from Allrecipes US | Canada)

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