Drop and Roll Nutmeg Cookies
Ingredients
24 cookies
servings
- 1 3/4 cup flour
- 1 tbsp baking powder
- 1/2 tsp nutmeg
- 1 egg
- 3/4 cup sugar
- 1 tsp salt
- 3/4 cup milk
- Oil for deep frying
- Additional nutmeg and sugar for rolling (about 1/2 cup sugar mixed with 1 tsp nutmeg)
Step-by-Step Instructions
- Heat oil in a deep pot or fryer to 350-375°F for frying.
- In a mixing bowl, combine flour, baking powder, 1/2 tsp nutmeg, egg, 3/4 cup sugar, salt, and milk. Mix until well combined into a thick batter.
- Drop batter by teaspoonfuls carefully into the hot oil. Don’t crowd the pot—fry in batches of 5-6 at a time.
- Fry for 2-3 minutes, turning once, until golden brown on all sides.
- Remove with a slotted spoon and drain on paper towels.
- While still warm, roll the cookies in a mixture of sugar and nutmeg until well coated. Serve warm or at room temperature.
Common Problems and Solutions
Q: Why are my cookies greasy?
A: Make sure your oil is hot enough (350-375°F). If the oil is too cool, the cookies will absorb oil instead of frying crisp. Also, drain them well on paper towels immediately after frying.
Q: Can I make the batter ahead?
A: The batter is best used immediately after mixing since the baking powder starts working right away. If you must wait, refrigerate for up to 1 hour, but expect slightly less fluffy results.
Q: Why did my cookies fall apart in the oil?
A: The batter might be too thin. It should be thick enough to hold together when dropped from a spoon. If needed, add a tablespoon or two more flour to thicken it up.
Tips and Techniques
Roll the cookies in the sugar-nutmeg mixture while they’re still warm so the coating sticks better. You can also add a pinch of cinnamon to the sugar mixture for extra warmth and spice.
Ingredient Substitutions
- nutmeg: cinnamon or a mix of cinnamon and allspice
- whole milk: buttermilk or any milk you have on hand
Equipment Needed
- Deep pot or deep fryer
- Candy or deep-fry thermometer
- Slotted spoon
- Paper towels for draining
- Mixing bowl
