Soft Vegan Eggnog Cookies
Soft, cakey, and filled with lots of eggnog and spices! Topped with an eggnog frosting, sprinkle of nutmeg, these holiday cookies are dairy free, egg free, and vegan.
If eggnog is one of your favorite parts of the holiday season, you are going to LOVE these soft vegan eggnog cookies! They are so soft and are super similar to those grocery store sugar cookies but filled with flavors like eggnog, cinnamon, and nutmeg. Basically all the good things!
If you’ve never tried eggnog cookies before, this is the year to add them to your “must-make-cookies” list.
Unlike other recipes, this one uses almost a full cup of eggnog in the dough to make them really noggy! Then adding ingredients like brown sugar and nutmeg to enhance those flavors. They are simple but elegant, and a total favorite in my house!
Ingredients
For the full list of ingredients, complete with recipe quantities, please see the recipe box below.
- Vegan Eggnog: There are several brands that sell eggnog starting around October in my grocery stores. The ones I recommend are either the Silk Nog or Oat Planet Eggnog. Or, you can make your own vegan eggnog (it’s super easy, I pinky promise!).
- Nutmeg + Cinnamon: Nutmeg is one of the main flavors in eggnog, so you’ll want to use a fresh jar of nutmeg or grate some fresh if possible. I love to use Ceylon or Saigon Cinnamon for their flavors.
Substitutions and Variations
You could make these chocolate eggnog cookies by adding two tablespoons of cocoa powder to the dough while mixing.
To make them gluten free, use your favorite all around gluten free flour blend. I always bake with King Arthur Measure for Measure and get great results! If baking these gluten free, you may need to add an additional tablespoon of eggnog to the dough as the gluten free flours tend to absorb more moisture than wheat flours.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Step One: Mix the Dry Ingredients
Start by whisking together the dry ingredients in a medium sized bowl: Flour, baking powder, nutmeg, cinnamon, and salt. Set this aside.
Step Two: Make the Dough
In a large bowl with a hand mixer, or a stand mixer with the paddle attachment, cream together the softened vegan butter with the brown sugar and granulated sugar until light and fluffy. This takes about 2 minutes. Add in the vanilla and yogurt, again mixing until all combined.
Now add the dry ingredients and the eggnog in alternating scoops of about 1/4 cup of the dry mixture and a 1/4 cup of the the eggnog at a time. Repeat until all the ingredients are incorporated and the dough is done.
Step Three: Chill
This dough is super soft and sticky, somewhere in between a cake batter and cookie dough. So placing it in the fridge to chill for at least an hour is a must.
Step Four: Bake
Preheat the oven to 350F/180C and line two baking sheets with parchment paper or another non-stick surface.
Use a one-tablespoon cookie scoop to place 12 cookies per tray. Bake for 15 minutes until the edges are just turning golden brown.
Remove them from the oven and let the cookies cool on the baking sheet for at least 15 more minutes before moving them to a wire rack to cool completely.
Step Five: Frosting
After the cookies have cooled, in a small bowl with a hand mixer, whisk together the frosting ingredients.
Generously spread the frosting on top of the cookies and sprinkle with more nutmeg or some raw sugar crystals like I’ve done here.
How to Store
Countertop: If you eat these cookies within one day, they are okay to leave at room temperature.
Fridge: For longer storage of these cookies, these cookies need to stay in the fridge due to the eggnog in the frosting. Place them in an airtight container and store them for up to 4 days in the fridge.
Freezer: For the best way to store these cookies, allow them to cool completely and frost. Freeze them in a single layer before adding parchment paper and stacking another layer on top to freeze. Frozen cookies can be stored for up to 2 months.
To Reheat: Pop a cookie on a microwave safe plate for intervals of 15 seconds until warmed through. Mine take about 17 seconds to warm up nicely.
Eggnog Recipes
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Equipment
- Measuring cups and spoons
- Mixing bowls and spoons
- Hand mixer or stand mixer
- parchment paper
- Baking sheets
Ingredients
Eggnog Cookies
- 3/4 cup plant based butter
- 3/4 cup vegan eggnog
- 3 tablespoons vegan yogurt
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Eggnog Frosting
- 2 tablespoons vegan butter
- 2 cups powdered sugar
- 3 tablespoons vegan eggnog
- Sugar for sprinkling
- Pinch salt
Instructions
- Mix the wet ingredients. In a large mixing bowl with a hand mixer, or in a stand mixer with the paddle attachment, mix the butter and both brown sugar and granulated sugar together until light and fluffy, about 2 to 3 minutes on a medium speed. Add the vegan yogurt, vegan eggnog, and vanilla. Mix again.
- Add the dry ingredients. Into the same bowl with the mixer off, add the flour, baking powder, nutmeg, cinnamon, and salt. Mix until the dough is combined.
- Chill the dough. This dough is VERY soft and you might think it needs more flour, but I promise it doesn’t. Place the dough into the fridge to chill completely, about 3 hours.
- Preheat the oven to 325°F/162°C. Line 2 baking trays with parchment paper.
- Shape the cookies. After the dough is chilled, shape the dough into dough balls using a one tablespoon scoop.
- Bake. Bake the coolies for 20 minutes or until they look set and have a slightly golden brown color on the edges. Remove from the oven and let them rest for 15 minutes on the hot tray before removing them to a wire rack to cool completely.
- Make the frosting. After the cookies have cooled, in a large bowl with a hand mixer, or in a stand mixer with the whisk attachment, whip together the vegan butter with the eggnog and powdered sugar until a thick and delicious frosting forms. Add a pinch of salt if desired. Using a spoon or offset spatula, frost the top of each cookie and sprinkle with raw sugar or extra cinnamon and nutmeg.
- Enjoy!
Notes
Nutrition
More Cookie Recipes
Vegan cookies for every occasion! From classic vegan chocolate chip cookies to sugar cookies perfect for the holidays, these cookies are easy to make and always super delicious.
