What do you do when you come down with the flu right before Christmas? Climb in bed and sleep it off! Here I am geared up to enjoy my holidays with music and food and soriees and did I mention holiday food?
#sourcreamnutmegsugarcookies #sugarcookies #mjonesstylerecipes
I didn’t even make a “what I want for Christmas” gift list. I simply want to spend time in my kitchen baking sweet treats for my friends and neighbors but here I am four layers under my covers, Kleenex, thermometer, meds and a hot toddy by my bedside. I haven’t had the flu in 20 years then to my dismay, I started getting the chills last week and it was down hill from there. One thing I do know is…the flu is no joke. Moving forward, It’s been a week and I’m feeling a whole lot better. I spent a lot of time flipping through cookie cookbooks and found this Sour Cream Nutmeg Sugar Cookie recipe and the first thing I did after feeling a little energetic was head to my kitchen to whip up these fragrant buttery cutout cookies.
#sugarcookies #sourcreamnutmegsugarcookies
These cookies are soft and thick like old fashioned tea cakes. Sprinkled with colorful sugar, they are super delicious. The recipe makes almost four dozen and most of the ingredients you already have in your pantry. These cookies make great gifts and who doesn’t love a “suga” cookie!

Until next time,


Yields 4 dozen

Sour Cream Nutmeg Sugar Cookies
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  • 1 cup butter
  • 1 ½ cups sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 ½ teaspoons vanilla extract
  • 4 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • Colored Sugar for garnish


  1. Beat butter at medium speed with and electric mixer until creamy; gradually add sugar, beating well. Add eggs, beating well. Add sour cream and vanilla.
  2. Combine flour and next four ingredients in a separate bowl. Gradually add to the butter mixture, beating well. Cover and chill at least 1 hour.
  3. Divide dough into fourths. Work with a portion of the dough at a time, storing remaining dough in the refrigerator. Roll each portion to ¼-inch thickness on a lightly floured surface. Cut with a 3-inch cookie cutter, place on ungreased baking sheets. Sprinkle cookies with additional sugar.
  4. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool slightly on baking sheets, remove to wire racks and cool completely.