I’m not sure how I came to think of these cookies as something that we only have at Christmas time, but that is indeed the only time I ever think of making them! Perhaps it’s the nutmeg that reminds me of this time of year. Unlike sugar cookies, they have a soft cake-like texture. They also freeze well, so you can make a double batch now and freeze some for later this month.
Preheat oven to 375 F. Cream together the eggs, sugar, sour cream, butter, and vanilla, then add the dry ingredients. (I use white whole wheat for added fiber.) Drop by spoonfuls onto a cookie sheet. Bake for 10 minutes or until lightly browned.
*Based on a batch of 24 cookies, 1 serving equals 1 cookie
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