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A tablescape of many vegan eggnog cookies with frosting next to cinnamon sticks, greenery, lights, and ornaments. You can see the pillowy soft texture of the cookie.

Vegan Eggnog Cookies

Soft, cakey, and filled with lots of eggnog and spices! These vegan eggnog cookies are filled with holiday cheer that everyone will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American, Baked Goods
Calories: 182
Ingredients Equipment Method Notes

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

Equipment

  • Measuring cups and spoons
  • Mixing bowls and spoons
  • Hand mixer or stand mixer
  • parchment paper
  • Baking sheets

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 325°F/162°C. Line 2 baking trays with parchment paper.
  5. Shape the cookies. After the dough is chilled, shape the dough into dough balls using a one tablespoon scoop.
  6. 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.
  7. 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.
  8. Enjoy!

Notes

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.