Nutmeg lends unmistakable holiday flavor to these puffy, old-fashioned cut-out cookies. They do spread a bit, so don't use this recipe for delicate shapes. It's best-suited for circles, bells and the like.

Source: Midwest Living


Recipe Summary

30 mins
3 hrs
8 mins at 375° per batch
Max Servings:
48 small or 24 large cookies


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, combine flour, baking powder, soda, salt, and nutmeg.

Instructions Checklist
  • In a large mixing bowl, beat shortening 30 seconds. Add the sugar and beat until fluffy. Add eggs, vanilla and lemon extract, using; beat well.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Add flour mixture and buttermilk alternately to shortening mixture, beating until mixed. Divide in half. Wrap in plastic wrap and chill at least 3 hours for easy handling.

Instructions Checklist
  • Preheat oven to 375°. For small cookies (pictured), roll dough 3/8-inch thick on a lightly floured surface and cut into desired shapes with a 2-inch cutter. For large cookies, roll dough 1/2-inch thick and use a 3-inch cutter. Arrange cookies 2 inches apart on ungreased cookie sheets.

Instructions Checklist
Instructions Checklist
  • Bake small cookies for 8 to 10 minutes and large cookies for 10 to 12 minutes. Transfer cookies to wire rack to cool. Frost and decorate as desired.


For a cookie on a stick, tuck a lollipop stick or craft stick under the center of the cookie. Press stick into dough slightly. Bake cookies as directed.

Nutrition Facts

123 calories; total fat 6g; cholesterol 9mg; sodium 75mg; carbohydrates 17g; fiberg.