#nutmeglove

Creme Brulee Sugar Cookies are an irresistible treat. These buttery, vanilla-infused cookies have a hint of nutmeg and are topped with a delightful crunch of turbinado sugar. Prepare to savor the delectable essence of creme brulee in every bite!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1/4 teaspoon ground nutmeg. 1/4 cup turbinado sugar for coating.

Instructions: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract to the mixture, and beat until well combined. In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and ground nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Do not overmix. Cover the dough with plastic wrap and refrigerate for at least 1 hour. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in turbinado sugar to coat it. Place the coated dough balls on the prepared baking sheet, leaving some space between them. Use the back of a fork to gently flatten each dough ball, creating a crisscross pattern. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12