Nutmeg logs are easy Christmas cookies made with ground nutmeg and rum extract. The dough comes together quickly, does not need to chill before baking, and the finished cookies have a cozy holiday flavor that is perfect for fall and winter.
These nutmeg logs are the kind of Christmas cookie that feels simple, nostalgic, and special all at once. They are buttery, lightly spiced, and finished with a smooth rum-flavored frosting that makes them taste like the holidays without being overly sweet.
This recipe is especially nice when you want a festive cookie that does not require complicated steps. There is no need to chill the dough before baking, and you do not need a stand mixer. A mixing bowl and a handheld electric mixer are enough to bring the dough together.
The flavor comes from a classic combination of ground nutmeg and rum extract. Nutmeg gives the cookies their warm spice, while the rum extract adds that familiar holiday bakery flavor. The cookies themselves are firm enough to hold their log shape, tender when you bite into them, and just sweet enough to pair beautifully with coffee, tea, hot chocolate, or spiced cider.
Why you’ll love these nutmeg logs:
- They are easy to make and do not require chilling before baking in most kitchens.
- The dough is shaped into small logs, giving the cookies a fun and traditional holiday look.
- You can decorate them with cinnamon, nutmeg, sprinkles, or finely chopped nuts.
- The flavor is festive but not too sweet, making them a great addition to a Christmas cookie tray.
- Both the shaped cookie dough and the baked cookies freeze well, which makes this recipe convenient for holiday baking.
How to make your cookies
- Cream the butter and sugar together until the mixture is light and smooth.
- Mix in the vanilla extract, rum extract, and egg until combined.
- Whisk the flour, nutmeg, and salt together separately, then gradually beat the dry ingredients into the butter mixture.
- Shape the stiff dough into ropes, then cut the ropes into small log shapes.
After shaping, arrange the cookies on baking sheets and bake them until the bottoms are lightly browned. The tops will stay pale, which is exactly what you want. Let the cookies cool completely before adding the frosting.
- Beat together the butter, milk or cream, rum extract, and salt. The mixture may not look perfectly smooth at this stage, and that is fine.
- Gradually add the powdered sugar and beat until the frosting is spreadable.
- Spread a small amount of frosting over each cooled cookie.
- Drag the tines of a fork through the frosting to create a log-like texture.
- Finish with a light sprinkle of cinnamon, nutmeg, sprinkles, or finely chopped walnuts.
Recipe notes and tips
- The cookies do not brown much on top. Check the bottoms instead. When the bottoms are lightly browned, the cookies are done.
- The dough is stiff, which helps the cookies keep their shape as they bake.
- If your kitchen is very warm and the dough softens while you work, bake a test cookie first. If it spreads more than you want, chill the shaped logs for 20 to 30 minutes before baking the rest.
- Cool the cookies completely before frosting them. Warm cookies will cause the frosting to melt.
- Cinnamon gives the finished cookies a simple, pretty look, but nutmeg, sprinkles, or finely chopped walnuts also work well.
- If you use sprinkles or nuts, decorate each cookie right after frosting it. The frosting sets quickly, so toppings may not stick if you wait until all of the cookies are frosted.
- A ruler can help you make evenly sized logs, but it is also fine to shape them by eye.
How to store your cookies
Store uneaten nutmeg logs at room temperature in airtight containers. If stacking the cookies, place wax paper between the layers to protect the frosting. They will keep well for 3 to 4 days.
You can also freeze the baked cookies in airtight containers for about a month. For best results, let the frosting set before packing them, and separate layers with wax paper so the cookies do not stick together.
Can I freeze this cookie dough?
Yes, nutmeg log cookie dough freezes very well. Shape the dough into logs as directed, arrange the shaped pieces on a foil-lined baking sheet, and freeze until firm, about 30 minutes to 1 hour.
Once the dough is frozen solid, transfer the logs to freezer bags or wrap them the way you normally store cookie dough for the freezer. Freeze for up to 1 month.
Bake the cookies directly from the freezer, without thawing them first. Add an extra minute or two to the baking time and watch for lightly browned bottoms.
These nutmeg logs are a cozy, make-ahead-friendly holiday cookie with classic flavor and simple preparation. They are perfect for cookie exchanges, dessert trays, holiday parties, or a quiet afternoon with a warm drink.
Nutmeg logs are easy holiday cookies flavored with ground nutmeg and rum extract. They are lightly sweet, warmly spiced, and finished with a simple frosting.
Dessert
American
- 3 cups all-purpose flour
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons rum extract
- 1 large egg
- 3 tablespoons unsalted butter at room temperature
- 2 to 4 tablespoons milk or cream
- 1 teaspoon rum extract
- 1/4 teaspoon salt
- 2 1/2 cups powdered sugar
- Cinnamon for sprinkling optional
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Preheat the oven to 350 degrees.
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Whisk the flour, nutmeg, and salt together in a medium bowl. Set aside.
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In a large bowl, beat the butter with an electric mixer until creamy. Add the sugar and beat until light and fluffy. Beat in the vanilla extract, rum extract, and egg.
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With the mixer on low speed, gradually add the dry ingredients. Increase to medium speed and mix until a cohesive dough forms. The dough will be stiff.
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Roll portions of dough into ropes about 1/2 inch in diameter, then cut each rope into 2 1/2-inch lengths. If needed, lightly dust the counter with flour while shaping.
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Arrange the logs 1 inch apart on ungreased, unlined baking sheets. Bake for 12 to 18 minutes, until the bottoms are lightly browned.
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Transfer the cookies to wire racks and cool completely before frosting.
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Beat the butter, 2 tablespoons of milk or cream, rum extract, and salt together in a medium bowl. The mixture may not fully come together at first.
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With the mixer on low speed, gradually beat in the powdered sugar. Add more milk or cream as needed to make the frosting spreadable.
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Spread a little frosting over each cooled log. Run the tines of a fork through the frosting to create a log texture, then sprinkle lightly with cinnamon if desired.
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Store nutmeg logs at room temperature in airtight containers, layered with wax paper, for 3 to 4 days. They can also be frozen in airtight containers for about a month.
- A ruler helps make the logs even, but exact sizing is not required.
- These cookies do not spread much during baking, and the dough usually does not need to be chilled. If the dough becomes too soft in a warm kitchen, chill the shaped logs for 20 to 30 minutes before baking.
- Instead of cinnamon, you can finish the frosted cookies with a little nutmeg, holiday sprinkles, or finely chopped walnuts.
- If decorating with sprinkles or nuts, add them right after frosting each cookie so they stick before the frosting sets.
- To freeze the dough, arrange the shaped logs on a baking sheet and freeze until solid. Transfer to freezer bags and freeze for up to 1 month. Bake directly from frozen, adding 1 to 2 minutes to the baking time.