Back to Recipes

Rutabaga and Nutmeg Cookie Recipe

Learn how to make these unexpectedly delicious rutabaga and nutmeg cookies with this easy recipe. The earthy sweetness of rutabaga pairs perfectly with warm nutmeg for a unique cookie that's crisp on the edges and soft in the center. Perfect for fall baking!

Prep

25 mins

Cook

12 mins

Serve

24

Kcal

165

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 small rutabaga (about 12 ounces), peeled and finely grated</li><li class="ingredients-single-item">1 cup unsalted butter, softened</li><li class="ingredients-single-item">1 cup granulated sugar</li><li class="ingredients-single-item">1/2 cup light brown sugar, packed</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">2 1/2 cups all-purpose flour</li><li class="ingredients-single-item">1 1/2 teaspoons freshly grated nutmeg (or 1 teaspoon ground nutmeg)</li><li class="ingredients-single-item">1/2 teaspoon ground cinnamon</li><li class="ingredients-single-item">1 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">2 tablespoons turbinado sugar, for sprinkling (optional)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup a breeze.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> After peeling your rutabaga, grate it using the fine side of a box grater. Place the grated rutabaga between layers of paper towels or in a clean kitchen towel and squeeze firmly to remove excess moisture. You should end up with about 1 cup of well-drained grated rutabaga.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. You want the mixture to be pale and airy, so don't rush this step.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl with a spatula. Then mix in the vanilla extract until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> In a separate bowl, whisk together the flour, nutmeg, cinnamon, baking soda, and salt until evenly distributed. The nutmeg is the star here, so if you can use freshly grated, it makes all the difference in flavor!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Don't overmix or your cookies might become tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Fold in the drained grated rutabaga using a spatula, ensuring it's evenly distributed throughout the dough. The rutabaga will add moisture and a subtle earthy sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies will spread a bit during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> If using, sprinkle the tops lightly with turbinado sugar for a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Bake in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers still look slightly soft. They'll continue cooking a bit on the hot baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This resting period helps them set up properly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> Store in an airtight container at room temperature for up to 5 days. The nutmeg flavor will actually intensify slightly after the first day!</li></ol>
Rutabaga and Nutmeg Cookie Recipe

What ingredients are used in Rutabaga and Nutmeg Cookies Recipe?

These unique cookies feature peeled and grated rutabaga, unsalted butter, granulated and brown sugars, eggs, vanilla extract, all-purpose flour, freshly grated nutmeg, cinnamon, baking soda, salt, and optional turbinado sugar for sprinkling on top.

How to bake Rutabaga and Nutmeg Cookies at home?

Learn how to bake Rutabaga and Nutmeg Cookies by preheating your oven to 375°F, combining grated and drained rutabaga with a butter-sugar mixture, incorporating eggs and vanilla, mixing in dry ingredients, then scooping onto baking sheets. Bake for 10-12 minutes until golden at the edges but still soft in the centre.

Can I use pre-ground nutmeg instead of freshly grated?

Yes, you can substitute pre-ground nutmeg, but freshly grated nutmeg provides a more vibrant, aromatic flavour. If using pre-ground, reduce the amount to 1 teaspoon instead of 1½ teaspoons as the recipe suggests, as pre-ground nutmeg can be more concentrated.

How do I prevent my cookies from becoming soggy when using vegetables?

The key is removing excess moisture from the rutabaga. After grating, squeeze it thoroughly between paper towels or in a clean kitchen towel. This prevents excess moisture from affecting the cookie texture, ensuring they bake properly with crisp edges and soft centres.

Why do these cookies need to rest on the baking sheet before transferring to a wire rack?

Allowing cookies to rest for 5 minutes on the hot baking sheet completes the cooking process without over-browning them in the oven. This resting period also helps them firm up slightly, making them easier to transfer without breaking while ensuring a perfectly soft centre.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
Copy Ingredients