Buttermilk Cookies with Nutmeg and Thyme
Closely adapted from Ronni Lundy. We added the thyme at her suggestion and loved it, but if that is too weird for you just leave it out.
The coarse sprinkling sugar was my addition--leave it out if you prefer.
As is my preference with all drop cookies, I like to chill this dough before baking. Note that the prep and cook times do not reflect this.
Ingredients
- 1 1/4 cups (187 g) AP flour, measured by scooping (or weighing)
- 1/2 t freshly grated nutmeg (use double if pre-ground)
- 1 t minced fresh thyme
- 1/2 t baking soda
- 1/4 t fine ground sea salt
- 1/4 cup finely ground cornmeal (I blitzed coarse ground cornmeal in my spice grinder)
- 6 T (3 oz) unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1 egg
- 1/3 cup whole buttermilk
- coarse sugar for sprinkling (I used a tiny Swedish pearl sanding sugar), optional
Instructions
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Whisk together the flour, nutmeg, thyme, baking soda , salt and cornmeal. Set aside.
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Beat the butter until creamy.
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Add the brown sugar and beat until light and fluffy, around 3 minutes on medium high speed if using a stand mixer.
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Scrape the sides and bottom of the bowl as needed.
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Beat in the egg. Scrape again.
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Beat in the buttermilk. Scrape again.
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Add the flour mixture in 3 additions, mixing on the lowest speed. Cover the dough with plastic wrap and chill for at least 45 minutes.
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When ready to bake, preheat the oven to 350 F and place the oven racks in the top and bottom thirds of the oven. Line 2 baking sheets with parchment paper or silicone mats.
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Scoop the cookie dough onto the prepared baking sheets. I got 6-8 2-tablespoon dough sized cookies per baking sheet. Sprinkle with coarse sugar if desired. Bake for 12-14 minutes, until the edges have browned.
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Cool completely before storing.