Old and young alike love these big, moist cookies, they are good "keepers". They stay soft for days if properly stored in an air-tight container. I think the buttermilk is the key ingredient.

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Beat together white and brown sugars, butter and shortening until light and fluffy. Beat in eggs, vanilla and lemon extract to mix well.

  • Sift together nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed mixture.

  • Drop tablespoonfuls of dough 2 1/2 inches apart onto greased baking sheet. With the back of the spoon, spread round and round making the outer edge of the cookies a little thicker than the center. Sprinkle generously with the reserved white sugar and place a fat raisin in the center of each cookie.

  • Bake about 10 minutes. For softer cookies, bake in hot oven (425 degrees F (220 degrees C)) for about 8 minutes or until no indentation remains when you touch the center of the cookie with your fingertip. Remove cookies and cool on racks.

Nutrition Facts

236.9 calories; 2.9 g protein; 37.2 g carbohydrates; 26.1 mg cholesterol; 199.8 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/05/2007
I found them heavenly and I plan to make them again:) Read More
(15)

Most helpful critical review

Rating: 1 stars
07/14/2008
i made these cookies today, and personally i think that no sugar cookies should have nutmeg in them! No offense though. everybody has different tastes. the dough had a very good texture! Read More
(16)
10 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
04/05/2007
I found them heavenly and I plan to make them again:) Read More
(15)
Rating: 1 stars
07/14/2008
i made these cookies today, and personally i think that no sugar cookies should have nutmeg in them! No offense though. everybody has different tastes. the dough had a very good texture! Read More
(16)
Rating: 5 stars
04/05/2007
I found them heavenly and I plan to make them again:) Read More
(15)
Advertisement
Rating: 5 stars
07/02/2011
they are amazing!!!!! Read More
(3)
Rating: 5 stars
08/17/2013
I made these yesterday...and today...they are a distant memory. Fantastic and Delicious. Easy to make and disappear like a magic trick. I replaced the butter and shortening with margarine. So soft and chewy. Read More
(3)
Rating: 5 stars
06/13/2016
Love these they are so soft and delicious! My new favourite cookie recipe! Read More
(1)
Advertisement
Rating: 5 stars
02/13/2013
Wonderful cookie! I skipped the raisins. They were a huge hit even had people ask for the recipe. Very good cookies! Read More
Rating: 2 stars
12/14/2017
I was really disappointed that the consistency was for a drop cookie not a cut out. need to change the picture Read More
Rating: 2 stars
12/01/2017
Despite the shaped cookies in the picture and the review that said the dough had a good consistency these cookies are a batter cookie not a dough cookie... in other words they cannot be rolled out and cut and are a sticky mess to try to get on the baking sheet... flavor wasn't bad (I swapped the lemon extract for orange and ditched the raisins) but far too much of a hassle and not what I was looking for... Read More