Rum-Buttered Nutmeg Logs are a luxurious, shortbread cookie covered in rum-buttered frosting and a dusting of nutmeg.
Nutmeg Logs
Rum-Buttered Nutmeg Logs aka “Nutmeg Logs” are a staple in our house during the holidays. I don’t remember ever not having them. They are officially my favorite Christmas cookie, next to Ritz Cookies (they are a very close second). No, these are Christmas perfection. And you need to have them on your table.
It is a perfect combination of a light and butter shortbread cookie that almost melts in your mouth with the butter-rum frosting with fresh ground nutmeg sprinkled on the top. It is reminiscent of taking a sip of eggnog, for whatever reason – maybe it’s the nutmeg on top. I don’t know and I don’t care. They are just simple perfection. And so unique – you most likely won’t run into other Christmas cookies quite like this, which is what I also love about them.
What You Will Need
- all-purpose flour: you can swap out a 1-to-1 gluten free flour if you want, it will work just fine!
- nutmeg: the star of the show!
- butter: the cookie itself is essentially a little delicious shortbread cookie … so lots butter here!
- granulated sugar: this adds in the sweetness!
- egg: the egg acts as a binder to hold everything together.
- vanilla extract: this adds another level of sweetness.
- rum flavoring: we add this into the cookie itself and the frosting.
- powdered sugar: this added into the frosting.
- half and half/cream or dairy-free creamer: this is also added into the frosting for that added rum flavor.
How to Make Nutmeg Logs
Beat butter and sugar together.
Combine dry ingredients in a separate bowl.
Add dry ingredients to the butter/sugar mixture.
Form dough into disks.
Wrap in wax paper and place in the refrigerator for at least an hour.
Roll out your dough by using your hands to create long logs.
Cut into logs into 2 1/2 inches.
Place on baking sheet and bake.
While cookies are baking, make your frosting. Remove cookies from oven and let cool before frosting. Add frosting to the top of each cookie.
Use a fork to scrap the top to make it look like the bark of a tree.
Sprinkle with nutmeg.
Enjoy!
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Other Recipes You Might Like
Gluten-Free Sugar Cookies
Dairy-Free Frosting
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Dairy-Free Egg Nog
Rum-Buttered Nutmeg Logs
- Prep Time: 15 minutes
- Refrigeration Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approx. 30 cookies
- Category: Christmas Cookie
- Method: Oven
- Cuisine: American
Description
Nutmeg Logs – a delicious, festive recipe for rum-buttered nutmeg logs that is perfect for cookie exchanges and Christmas Eve!
Ingredients
Cookie Dough:
- 1 cup butter, room temp
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon rum flavoring (or 2 teaspoons rum)
- 3 cups all-purpose flour
- 1 teaspoon ground nutmeg
Frosting:
- 3 tablespoons butter, softened
- 1/2 teaspoon rum flavoring (sub 1 teaspoon rum)
- 1/2 teaspoon vanilla extract
- 2 1/2 – 3 1/2 cups powdered sugar
- 2–3 tablespoons half and half (sub dairy-free creamer (unsweetened/unflavored))
Instructions
Cookies:
- In a mixing bowl beat sugar and butter until fluffy.
- Beat in the egg, vanilla and rum.
- Whisk together flour and nutmeg in a separate bowl. Add dry ingredients to wet ingredients 1 cup at a time until mixed thoroughly.
- Remove dough from bowl and wrap in wax paper. Refrigerate for at least an hour.
- When you are ready to make cookies, preheat oven to 350 degrees F. and then take a small chunk of dough and warm slightly in hands.
- Place some flour on a cutting board and roll out dough until it is 1/2″ round. Cut into 2 1/2″ logs.
- Arrange on an ungreased cookie sheet. Bake at 350 degrees F. for 14-16 minutes. Cookies should be slightly brown on the bottom, not on the top. Remove from oven and cool on cooling rack.
Frosting:
- Beat together butter and rum (or rum flavoring).
- Add 1/2 cup powdered sugar and beat. Add 2-3 tablespoons of half and half and beat in.
- Gradually add 2-3 cups powdered sugar until of spreading consistency.
- Spread frosting on each cookie and then run tines of fork over the frosting to resemble bark.
- Sprinkle with nutmeg.
Notes
- Gluten-Free: you can make these gluten-free by using 1-to-1 gluten free flour (I like Bob’s Red Mill).
Keywords: nutmeg logs
Originally published December 23, 2016 – updated December 11, 2021.
Stefanie T says
Made these today to switch up the same ole baking routine. These were a pleasant surprise. I used rum extract which I was skeptical about because I thought it would have a weird flavor. No weirdness here. Super delicious!! Can’t wait to make this a holiday tradition. Thank you Erin!
★★★★★
Erin says
Yay! So happy to hear that, Stefanie!! Thanks for coming back to leave a review – I really appreciate it!
Lauren says
The only Christmas cookie my mom made! She got it in the ‘50s. It’s the perfect cookie to make with children. We would mix the dough, roll them, cut them, and after baking frost them and dip the tops into Christmas Sprinkles, jimmies, or put red hots on top. Of course, the topping combinations got a little wild, but my mom let us be a creative as we wanted. It was just such a fun time with our family. This will be my first Christmas without my mom making these, as she died in April. This recipe will forever mean “Christmas” to me.
★★★★★
Erin says
Hi Lauren – thank you so much for this kind note – I am so, so sorry you lost your Mom. Hoping this recipe makes you feel close to her and I am thinking of you this holiday season!
Mary-Beth says
I made these and love them! It was hard to not eat them all!
★★★★★
Erin says
These are a family favorite around here! So glad you enjoyed them!