1 1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1 stick of unsalted butter at room temperature
3/4 cup granulated sugar
1 large egg at room temperature
2 teaspoons vanilla extract
In a medium bowl whisk flour, salt, baking soda, and nutmeg together.
In a large bowl or stand mixer bowl cream together butter and sugar (4-5 minutes with an electric mixer on high).
Turn mixer to low and add egg and vanilla. Add flour mixture little by little to the creamed sugar mixture.
Refrigerate dough for 30 minutes.
Preheat the oven to 325˚. Using a small ice cream scoop, melon baller, or two spoons, measure out 12 1-tablespoon portions of dough. Roll each one into a ball using your hands.
Place 1 1/2” apart on a lined or greased baking sheet. Flatten each cookie very slightly with the bottom of a cup or mug.
Bake for 10 minutes or until the edges of the cookies are just beginning to brown.