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+ servings

Nutmeg Logs Christmas Cookie Recipe

Course Dessert
Servings 36
Author Ann-Marie Rohe / Chaos Is Bliss


  • 1 cup unsalted butter softened
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3/4 cup sugar
  • 1 egg
  • 3 cups flour
  • 1 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 3 oz. Greek yogurt cream cheese softened (I found at Kroger, or use 1/3 fat Neufchatel as an alternative)
  • 2 Tbs unsalted butter softened
  • 1 tsp rum or rum flavoring could use almond instead
  • 1/2 tsp vanilla extract
  • 3 cups powdered sugar
  • 1 Tbs half & half or milk
  • Nutmeg for sprinkling


Nutmeg Logs

  1. Preheat oven to 350°.
  2. In a mixer, cream butter with vanilla and almond flavorings. Gradually beat in sugar, then blend in egg.

  3. In a separate bowl, mix together flour, nutmeg and salt. Add to butter mixture and blend well.

  4. Grease or lay parchment paper onto a cookie sheet. Divide and shape dough into long rolls around 1" thick.

  5. Cut into 2" to 2 1/2" sections and separate by an inch or so (they don't spread much at all). Bake at 350° for 12-14 minutes. Cool on wire rack before frosting.

Cream Cheese Frosting

  1. Cream together the Greek yogurt cream cheese with butter until well blended. Add in flavorings; mix well.

  2. Slowly add in powdered sugar, stopping to scrape sides a few times. Mix in half & half until well combined.

  3. Spread a light layer onto cookies and before the icing hardens, sprinkle lightly with nutmeg.