Soft and Chewy Vegan Eggnog Cookies
Get in the holiday spirit with these Soft and Chewy Vegan Eggnog Cookies—a festive, dairy-free treat packed with cozy eggnog flavor and holiday spice!
Ingredients
For the Cookies
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 tsp nutmeg
- 3/4 cup vegan butter, room temperature
- Vegan egg replacer (I use Bob's Red Mill- make 2 egg replacer yolks according to the directions on the package)
- 1/2 cup pure cane sugar
- 1/2 cup brown sugar
- 1 tsp pure vanilla extract
- 1/2 cup vegan eggnog (I used Chobani Oat Nog)
For the Eggnog Frosting
- 1/2 cup vegan butter, room temperature
- 3 tbsp vegan eggnog
- 3 cups powered sugar
Instructions
For the cookies:
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a small bowl, make 2 egg replacer yolks according to the instructions on the package. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
- Add the butter to a stand mixer (or mix it with a hand-held mixer) and beat until creamy. Add the brown sugar and the pure cane sugar and beat until fluffy.
- Add the egg replacer pure vanilla extract and vegan eggnog and mix until combined. Add in the flour mixture one cup at a time and mix until just combined.
- Using a cookie scooper, scoop out a heaping tablespoon of dough and drop it on the sheet. Make sure there is a few inches of space between each cookie. Bake for 12 minutes or until the edges are golden.
For the Eggnog Frosting:
- Using a stand or electric mixer, beat the vegan butter until creamy. Add the eggnog and powdered sugar, one cup at a time until combined.
- Spread the frosting on using a knife or add it to a piping bag to apply to the cookie. Top with sprinkles and enjoy!
Tried this recipe?Let us know how it was!