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Lemon and Nutmeg Cookies recipe

Lemon and Nutmeg Cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Fruit biscuits and cookies
  • Lemon biscuits and cookies

These soft, cake-like cookies are easy to make and utterly delicious. Once you make them, they will become a firm favourite.

34 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(29)

Reviews in English (24)

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 SHELS77

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


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

Recipe: Nutmeg-Lemon Pfeffernusse

Pfeffernüsse are not only fun to say (feh-fer-noose) but a fabulous treat to add to the holiday cookie platter.

Translated from German pfeffernüsse means “pepper nuts,” which is – aptly – a good part of what these traditional Christmas cookies consist of. We took the original and made it a bit more contemporary by adding lemon zest, dropping a few spices (although we did keep in a dash of black pepper for nostalgia’s sake) and amping up the nutmeg flavor. Instead of leaning toward the gingerbread variety, these walnut-based pfeffernüsse are slightly sweet and more mellow in flavor a lovely addition to your holiday cookie collection.

Traditionally pfeffernüsse were made at least a month ahead of time and dipped in an alcoholic beverage to soften before eating. This recipe come out the oven ready to eat, but they’re even better baked ahead of time and “aged” for at least one week and up to one month. A perfect stash for those inevitable last minute hostess gifts, unexpected holiday guests or pop-up cookie exchanges.

Sour Cream-Nutmeg Sugar Cookies

When I was a kid, I would only eat my mom’s Christmas cookies. Even when there were classroom parties at school with a bounty of homemade cookies, none of them were as good as Mom’s, and thus, I just ignored them.

My mom got the recipe for these sour-cream nutmeg sugar cookies from my grandma, who got it from a co-worker.

What makes it so special? Two things – flavor and texture. The flavor largely comes from a generous spoonful of nutmeg. While most sugar cookie cutouts have very little flavor other than sugary dough, these ones have a spiced, holiday flavor.

And the sour cream keeps them extremely soft. They even stay soft for about two weeks after they’re baked – an impressive feat for a sugar cookie.

While our family sugar cookies usually get a casual smear of milk-powdered sugar-vanilla frosting, here I experimented with royal icing and luster dust (a shimmery substance used for painting sparkly designs onto your cookies) just for the heck of it.

Turns out, luster dust is pretty fun! So shimmery (more so than the camera can capture), and a chance to unleash your inner artist!

Oh, another thing about our family Christmas cookies? We have a lot of weird shapes in our cookie cutter arsenal. Nobody is really sure why we have a lion, a chicken and a shamrock mixed in with the Santa and Christmas tree cutters.

They were acquired sometime in the last century, and have just become a family tradition. We embrace the oddity, and have even started adding new odd shapes, like a fox and Michigan’s lower peninsula.

Lemon Buttermilk Cookies

Light and fluffy with just a little crunch at the edges, these cookies are lemony and not-too-sweet. They’re dinky in size and perfect for any occasion!


  • 1-½ cup Unbleached All-purpose Flour
  • 1 teaspoon Grated Lemon Zest
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 6 Tablespoons Unsalted Butter, At Room Temperature
  • ¾ cups Granulated Sugar
  • 1 whole Large Egg
  • ½ teaspoons Vanilla Extract
  • ⅓ cups Well-shaken Buttermilk
  • _____
  • ¾ cups Confectioners Sugar (Sifted)
  • 1-½ Tablespoon Well-shaken Buttermilk
  • ¼ teaspoons Vanilla Extract


1. Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the flour, zest, baking soda, and salt.
3. In a large mixing bowl, beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat briefly again. Slowly mix in the flour mixture and the buttermilk in batches, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed. The finished dough should be smooth and pale yellow.
4. Drop the dough by level tablespoonfuls onto the prepared baking sheets, leaving about 1 ½ inches between each cookie. Bake, 1 sheet at a time, until the cookies are puffed and their edges are golden, about 11 to 15 minutes per batch. Cool the cookies on the baking sheet for 1 minute then transfer them to a wire rack.
5. To prepare the glaze, whisk together the sifted confectioners sugar, buttermilk, and vanilla. The mixture should be very smooth, with no lumps of sugar visible. Brush or spoon the glaze onto the warm cookies. Allow cookies to sit on the rack until they are fully cooled and the glaze is set.

Recipe: Perfect Nutmeg lemon cookies

Nutmeg lemon cookies. Choose Click & Collect Or Delivery. Low Prices on Nutmeg In a large bowl, blend the margarine, salt, lemon zest and nutmeg together. Add the sugar and beat well.

Easy, dairy free, gluten free, vegan cookie recipe. At the end of a long day, when you want to curl up with a good book and a warm malty drink, these lemony and nutmeg cookies are the perfect treat with a raw malted oat milk. Notes: Raw baking is a science, so make sure you follow the precise measures to get the best results from this recipe. You can cook Nutmeg lemon cookies using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Nutmeg lemon cookies

  1. It's of all purpose flour.
  2. Prepare of baking powder.
  3. It's of baking soda.
  4. Prepare of salt.
  5. You need of ground nutmeg.
  6. Prepare of lemon zest.
  7. You need of vanilla essence.
  8. Prepare of brown sugar.
  9. Prepare of butter.
  10. It's of large egg.

Line baking sheets with parchment paper. In a bowl, whisk together flour,salt,baking soda,baking powder and nutmeg. View top rated Lemon cookies nutmeg recipes with ratings and reviews. Nutmeg Maple Butter Cookies, from Smitten Kitchen.

Nutmeg lemon cookies step by step

  1. Preheat the oven to 375°/180°C.Line baking sheets with parchment paper..
  2. In a bowl,whisk together flour,salt,nutmeg,baking soda and powder.Set aside..
  3. With a hand mixer,beat butter and sugar until smooth and creamy.Add the egg beat well,add vanilla essence and lemon zest and beat well.Gradually add flour mixture,beat until well mixed..
  4. Drop dough by teaspoons onto the sheets.Slightly flatten each with a spoon or forksprinkle with sugar.
  5. Bake for 10-12 minutes.Cool on wire racks.Store in a air tight container.Serve and enjoy!.

For filling, whip cream and icing sugar to soft peaks. Stir in lemon juice and zest into mascarpone. In a large bowl, combine the cream cheese, butter, sugar, brown sugar, egg, vanilla, and lemon. In a separate bowl, mix together the baking powder, salt, nutmeg and flour. Add the dry ingredients to the wet ingredients and mix together.

Recipe Summary

  • 1 (18.25 ounce) package lemon cake mix
  • 1 (3 ounce) package instant lemon pudding mix
  • ½ cup white sugar
  • 4 eggs
  • 1 cup peach nectar
  • ½ cup vegetable oil
  • 2 cups sifted confectioners' sugar
  • ¼ cup peach nectar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 10-inch fluted tube pan (such as a Bundt®).

Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes.

Pour batter into prepared cake pan.

Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.

Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.

Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.

Place cake on a serving platter poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.

Soft and Chewy Brown Sugar and Nutmeg Cookies

I LOVE chocolate chip cookies. So much that I really have difficulty making any other kind when the desire for cookies hits. Sure, shortbread is great, chocolate is wonderful, snickerdoodles, peanut butter. Yeah, all good. But as good as chocolate chip cookies? Please.

But I wanted to get out of my rut and these delicious brown sugar and nutmeg cookies were born! I still wanted that soft, chewy, melted brown butter, gooey in the center thing that is like THE POINT of cookies, but I wasn’t feeling the chocolate. So these are soft, mellow brown sugar cookies with a kick of eggnoggy nutmeg and a little cardamom. The nutmeg is so fragrant without being bitter, and the bite of this cookie is perfect. I hope you’ll love them as much as I do!

I have not tried these with pre-ground nutmeg, and while I’m sure they would be okay, they won’t sing like if you do fresh ground. And the nutmeg you can get pre-ground tends to be quite coarse and gritty, whereas the stuff you grate yourself is like little bits of sawdust that melt perfectly into the cookies. So be warned.

These are a great base for any spice you want to try, just substitute the nutmeg for cinnamon or ginger, maybe cloves or all-spice. I did one batch with all cardamom and it was fantastic, one with orange zest instead of cardamom.

They are flat and chewy so they are perfect for making sandwich cookies. Pair them with ice cream or nutella. I had some lemon curd and made lemon curd sandwiches out of the cardamom version. Have fun!

How to make No-Bake Truffles

If you have never made truffles before, don’t be intimated – it’s easy!

Start with a a package of Lemon Sandwich cookies. Generic brands will work great for this recipe!

Stick those cookies in the blender and blend them until they are fine crumbs (you will definitely want a high powered blender, like this one).

Add room temperature cream cheese to the blender until completely mixed together. You could also mix the crumbs and cream cheese together in a bowl.

Move the dough into a big bowl (feel free to sample the dough at this point – it’s delicious).

Roll the dough into 1″ balls and place on a cookie sheet lined with parchment paper. Stick the cookie sheet in the freezer for 30-40 minutes.

Melt the almond bark according to package directions. Dip each truffle (I usually use a fork or you could use a chocolate dipping tool that makes it easy!) in the melted almond bark and place back on the cookie sheet.

Immediately add sprinkles on top (if using) and place the cookie sheet in the fridge to let the chocolate set up.

In a few minutes, your truffles will be ready to enjoy!

These truffles are adapted from our Oreo Cookie Truffles – we just swapped out the Oreo cookies with lemon sandwich cookies!

Lemon Ginger Cream Sandwich Cookies

These Lemon Ginger Cream Sandwich Cookies are a wonderful fall and winter treat.

With warm flavors of ginger, cinnamon and nutmeg, fresh lemon in the cookie and the filling brings all the flavors together.

They are the crispy, lemon ginger cookies that everyone loves. One of my favorite cookies is a ginger snap (I know, it shouldn&rsquot be surprising) and these lemon ginger cream sandwich cookies are now up there with my beloved snaps.

Another favorite cookie of mine is shortbread so you may be seeing a lemon ginger shortbread cookie soon. In the meantime, if you like white chocolate, you need to try my White Chocolate Florentine Cookies. They also come in a dark chocolate Florentine Cookie too.

This recipe yields 24 cookies, that&rsquos 12 sandwiches. A cookie that is this good just on its own gets my vote. I know this because I did not end up with 24 cookies because somehow, they go eaten before I make them into sandwiches.

Because this recipe yields so many cookies, you will need to bake in batches depending on how large your baking sheets are. I have large baking sheets so it took 2 batches for me.

These lemon ginger sandwich cookies have a lemon, cream cheese filling that might just be one of the best ever. I did find myself taking little tastes of the filling because the fresh lemon juice and zest really drives home the lemon-e-ness (I know, it&rsquos not a real word but it works for what I want to say).

Lemon Ginger Cream Sandwich Cookies &ndash Step by Step

Sift the flour, ground ginger, cinnamon, nutmeg and baking soda.

Beat the butter and both sugars until light and fluffy. Beat in the egg, then the molasses and lemon zest and fresh ginger until well mixed.

Add lemon zest and fresh ginger until well mixed.

Mix the dry ingredients into the wet ingredients in small batches

Shape the dough into balls

For the filling: Mix softened cream cheese, butter, lemon juice, lemon zest and powdered sugar together.

Spread the filling onto half of each of the cookies and top to finish the sandwiches.

For that extra ginger flavor, fresh ginger is a must. I tried the recipe with just ground ginger and there wasn&rsquot enough ginger flavor coming through.

These particular cookies are very similar to gingerbread sandwich cookies which makes them fitting to be served from now all the way through the holidays.

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Combine the chia seeds with water and let sit for 5 minutes
  2. In a food processor, add 1 ¼ cups of oats and blend until it turns into fine flour. In large bowl, mix together the oat flour, remaining whole oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, salt, nutmeg and ginger.
  3. In a large bowl, combine the almond butter, maple syrup, coconut oil and vanilla extract. Stir in the chia seed mixture.
  4. Add dry ingredients to the wet ingredients and mix until just combined. Fold in the blueberries and walnuts.
  5. Scoop out ¼ cup of batter and place on baking sheet. Gently press flat. Bake for 20-22 minutes or until golden brown, rotating the pan halfway through.
  6. Let cool for 5 minutes before placing on cooling rack.

Italian Lemon Cornmeal Cookies

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