Eggnog Cookies

Eggnog Cookies!

These soft cake-like cookies are perfect for the Christmas baking season!

They’re easy to make with store-bought dairy-free ‘nog and festive spices of the season.

Sweet sugar glaze and a quick sprinkling of nutmeg add extra holiday flair!

These delicious vegan eggnog cookies are sure to become a Christmas tradition!

Ingredients for Eggnog Cookies

You will need:

• 1/2 cup + 2 tablespoons vegan eggnog, divided
• 2 tablespoons ground flaxseed
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg, plus additional for sprinkling
• 1/2 teaspoon salt
• 1 cup vegan butter, softened
• 1 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 cup confectioners’ sugar

How to Make Eggnog Cookies

STEP ONE: Preheat the oven to 350°F. Line 3 large baking sheets with silicone liners or parchment paper. Set up cooling racks.

STEP TWO: In a small bowl, whisk together 1/2 cup eggnog and the flaxseed. Set aside for at least 10 minutes, to thicken slightly.

STEP THREE: In a medium bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

STEP FOUR: In the bowl of a stand mixer, or using a large bowl and a strong hand mixer, cream together the butter and brown sugar on medium speed for 3 minutes, using a spatula to scrape down the sides of the bowl as needed.

STEP FIVE: Add the eggnog/flaxseed mixture and vanilla extract. Continue mixing for an additional 1 minute.

STEP SIX: Add the flour mixture, 1/3 at a time, mixing just until combined after each addition.

STEP SEVEN: Set the bowl with the finished dough inthe refrigerator to chill for 30 minutes.

STEP EIGHT: Remove the dough from the refrigerator. Working quickly, use your hands to roll the dough into 1-inch balls. Arrange on the baking sheets at least 2 inches apart.

STEP NINE: Working in batches, bake for 12 minutes, until lightly golden. Set the baking sheets that are not going into the oven right away in the refrigerator until ready for their turn in the oven. Remove the cookies from the oven. Leave the cookies on the baking sheet to set for 5 minutes then remove them to a cooling rack to cool completely. Repeat with the remaining cookie dough.

STEP TEN: In a small bowl, whisk together the confectioners’ sugar and the remaining 2 tablespoons of eggnog.

STEP ELEVEN: Move the cooling racks, with the cookies still on them, to your workspace. Place silicone baking mats or parchment paper under each rack.

STEP TWELVE: One at a time, pick up each cookie, turn it over and dip into the glaze then return to the rack. The glaze will set quickly so stop every 5-10 cookies and add a sprinkle of nutmeg. Once the glaze is set, about 5 minutes, the cookies are ready to serve!

Tips For Success

• Use store-bought eggnog. Homemade ‘nog can be fun to seerve for drinking but generally tends to be a bit on the thin side. There are lots of vegan ‘nogs on the market today that do a great job of mimicking the thickness of traditional eggnog. Find your favorite and go with that.
• Chill the dough. This prevents the cookies from spreading too much while baking.
• Roll all the cookies the same size. Uniformity ensures all thee cookies are baked evenly.
• Don’t crowd the baking sheet! For best results, allow a minimum of 2 inches between each cookie.
• Let the cookies cool on the baking tray. Once the baking sheet is removed from the oven, let the cookies sit undisturbed for 5 minutes. This allows them time to set before being moved to a rack to cool completely.
• Don’t make the glaze too soon! While it may be tempting to make the glaze ahead of time, wait until the cookies are cool enough to handle. Once the glaze is made, it will begin to set, so make sure you’re ready to start dipping cookies!

Storage

• Store these eggnog cookies in an airtight container for 3-5 days.
• These cookies can also be frozen in an airtight container. For best results, separate layers of cookies with wax paper or parchment paper. Let the cookies come to room temperature prior to serving.

More Vegan Christmas Cookies You’ll Love!

• Dark Chocolate Crinkle Cookies
• Vegan Cranberry Orange Cookies
• Cherry Snowball Cookies
• Vegan Ginger Cookies
• Gingerbread Crinkle Cookies
• Cake Mix Cookies

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Eggnog Cookies

These soft, cake-like cookies are easy to make and perfect for the Christmas season!

5 from 16 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Christmas, holiday baking

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Refrigeration & Cooling Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 50 cookies

Calories: 84kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1/2 cup + 2 tablespoons vegan eggnog divided
• 2 tablespoons ground flaxseed
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg plus additional for sprinkling
• 1/2 teaspoon salt
• 1 cup vegan butter softened
• 1 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 cup confectioners’ sugar

Instructions

• Preheat the oven to 350°F. Line 3 large baking sheets with silicoone liners or parchment paper. Set up cooling racks.

For the cookie dough:

• In a small bowl, whisk together 1/2 cup eggnog and the flaxseed. Set aside for at lest 10 minutes, to thicken slightly.
• In a medium bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
• In the bowl of a stand mixer, or using a large bowl and a strong hand mixer, cream together the butter and brown sugar on medium speed for 3 minutes, using a spatula to scrape down the sides of the bowl as needed.
• Add the eggnog/flaxseed mixture and vanilla extract. Continue mixing for an additional 1 minute.
• Add the flour mixture, 1/3 at a time, mixing just until combined after each addition.
• Set the bowl with the finished dough inthe refrigeerator to chill for 30 minutes.
• Remove the dough from the refrigerator. Working quickly, use your hands to roll the dough into 1-inch balls. Arrange on the baking sheets at least 2 inches apart.
• Working in batches, bake for 12 minutes, until lightly golden. Set the baking sheets that are not going into the oven right away in the refrigerator until ready for their turn in the oven. Remove the cookies from the oven. Leave the cookies on the baking sheet to set for 5 minutes then remove them to a cooling rack to cool completely. Repeat with the remaining cookie dough.

For the glaze:

• In a small bowl, whisk together the confectioners' sugar and the remaining 2 tablespoons of eggnog.

To glaze the cookies:

• Move the cooling racks, with the cookies still on them, to your workspace. Place silicone baking mats or parchment paper under each rack.
• One at a time, pick up each cookie, turn it over and dip into the glaze then return to the rack. The glaze will set quickly so stop every 5-10 cookies and add a sprinkle of nutmeg. Once the glaze is set, about 5 minutes, the cookies are ready to serve!

Nutrition

Calories: 84kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 68mg | Potassium: 22mg | Fiber: 1g | Sugar: 7g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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