Soft And Chewy Vegan Eggnog Cookies
Soft And Chewy Vegan Eggnog Cookies- Even if you don’t love eggnog, you’ll love this easy cookie. Whether you make it for Santa or for yourself, this festive recipe is the perfect way to celebrate the holiday season.
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Though they’re delicious without any bells and whistles, the three-ingredient vegan eggnog frosting is what truly makes these cookies shine.
Soft And Chewy Vegan Eggnog Cookies
Ingredients needed:
2 cups 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
Directions:
For the cookies:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
In a small bowl, make 2 egg replacer yolks according to the instructions on the package.
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 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 festive sprinkles and enjoy!
Soft And Chewy Vegan Eggnog Cookies
Ingredients
- 2 cups 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 mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
- In a small bowl, make 2 egg replacer yolks according to the instructions on the package.
- 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!
Looking for more vegan cookie recipes like these Soft And Chewy Vegan Eggnog Cookies?
Vegan Salted Caramel Apple Oatmeal Cookies
Best Vegan Brown Butter Chocolate Chunk Cookies
Vegan Red Velvet Crinkle Cookies
Easy Vegan Dutch Cocoa Cookies
I love seeing your finished recipes! If you enjoyed making these Soft and Chewy Vegan Eggnog Cookies, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy baking!
