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. 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!
- 2 cups all purpose flour
- 2 tsps baking soda
- 1/2 tsp salt
- 1 1/2 tsps nutmeg freshly grated
- 1/2 tsp cardamom
- 1 1/2 sticks unsalted butter softened (6 oz)
- 1 1/4 cups dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- kosher salt (optional)