Sugar Cookies
Soft-centered, lightly crisp, and fragrant with nutmeg and almond essence, these sugar cookies bring together classic cookie texture with a subtle island twist. They mix quickly, bake beautifully, and deliver that cozy, nostalgic sweetness you can enjoy any time of year.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ tsp baking powder
- â…› tsp sea salt or ÂĽ tsp salt regular
- ÂĽ tsp freshly grated nutmeg
Wet Ingredients
- ½ cup unsalted butter softened
- ÂĽ cup granulated sugar
- ÂĽ cup brown sugar packed
- 1 large egg
- ÂĽ tsp almond essence
- ½ tsp mixed essence or substitute vanilla extract
- 1 tsp milk optional, for softer cookies
Instructions
- Preheat oven to 325°F (163°C)
- Line a baking sheet with parchment paper or a silicone mat. Set to the side.
Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, salt, and nutmeg
Cream Butter & Sugars
- In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
Add Egg & Essences
- Beat in the egg, almond essence, and mixed essence until smooth and fully combined.
Combine
- Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms — do not overmix.
- If the dough feels too stiff, add 1 teaspoon of milk to loosen slightly.
Chill
- Scoop your cookie dough onto the prepared baking sheet, spacing each cookie about 2 inches apart and refrigerate for 15-30 minutes.
Bake
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- For decorating: Add sprinkles right as the cookies come out of the oven so they stick beautifully without melting.
- For spice lovers: Add a pinch more nutmeg or a dash of cinnamon for warmth.
- For a crisper cookie: Chill for 10-12 minutes and bake an two minutes
- For a softer cookie: Add ½ tsp milk and reduce bake time slightly.
