Crisp, sweet and chewy--a basic refrigerator cookie.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cream of tartar, salt and nutmeg; stir into the creamed mixture until well blended. Divide dough and shape into rolls 2 inches in diameter. Wrap in aluminum foil and store in refrigerator for at least 2 hours and up to one week.

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  • Preheat oven to 400 degrees F (200 degrees C). Slice the logs into rounds about 1/4-inch thick. Arrange the slices on a baking sheet.

  • Bake the cookies until the edges are light brown, about 8 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

40.1 calories; 0.4 g protein; 5.9 g carbohydrates; 7.2 mg cholesterol; 22.5 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2002
These have such a marvelous flavor. They look very plain but so what? Be sure to take them out of the oven before they are overdone or else they will get hard when they cool. Read More
(12)

Most helpful critical review

Rating: 3 stars
12/21/2010
I think that these were not really my families taste more than anything but we found the texture to be too chewy (not really crisp and not really soft). I liked the taste of the nutmeg and thought they complemented a cup of coffee nicely the rest of the family didn't think they had enough flavor. Read More
(6)
12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/29/2002
These have such a marvelous flavor. They look very plain but so what? Be sure to take them out of the oven before they are overdone or else they will get hard when they cool. Read More
(12)
Rating: 5 stars
08/29/2002
These have such a marvelous flavor. They look very plain but so what? Be sure to take them out of the oven before they are overdone or else they will get hard when they cool. Read More
(12)
Rating: 3 stars
12/20/2010
I think that these were not really my families taste more than anything but we found the texture to be too chewy (not really crisp and not really soft). I liked the taste of the nutmeg and thought they complemented a cup of coffee nicely the rest of the family didn't think they had enough flavor. Read More
(6)
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Rating: 3 stars
12/29/2010
I don't like to give unfavourable reviews but this recipe just didn't have enough flavour for me. I made the 1/2 tsp. of nutmeg a very rounded one but the cookies still just weren't spicy enough for me. I won't be making these again. Read More
(5)
Rating: 4 stars
09/08/2009
These were good cookies. They turned out almost cake-like for me. I halved the recipe but next time will make the whole recipe. Very flavorful. Read More
(5)
Rating: 5 stars
08/15/2007
Great texture and flavor. They taste better the next day (though there was question as to whether or not any would last that long!). Very easy to make. Read More
(4)
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Rating: 4 stars
08/29/2002
These were very good -- kids liked them too. Read More
(3)
Rating: 4 stars
11/05/2013
These were nice. Next time I'll bump up the nutmeg...and over baking is not a good thing for these cookies.. agreed Read More
(1)
Rating: 1 stars
01/23/2020
Not a fan. Read More
Rating: 5 stars
02/21/2019
I made these at Christmas. They are delicious. I added a full teaspoon extra of nutmeg. The flavor and crispy texture was perfect. Read More