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Eggnog Cookies ~ Soft cake-like Christmas cookies made with dairy-free 'nog, festive spices of the season, and a sweet sugar glaze!

Eggnog Cookies

These soft, cake-like cookies are easy to make and perfect for the Christmas season!
5 from 13 votes
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Course: Dessert
Cuisine: American
Keyword: Christmas, holiday baking
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigeration & Cooling Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 50 cookies
Calories: 84kcal
Author: Holly Gray

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
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!