Description
These Eggnog Snickerdoodle Cookies are the ultimate holiday cookies infused with real holiday nog and the perfect amount of spice, then baked until pillowy and golden. They’re soft, chewy, and the perfect pair for a chilled glass of vegan eggnog throughout the Christmas season.
Ingredients
Dry:
- 3 cups (408g) all-purpose flour
- 2 teaspoons (9g) baking powder
- 1/2 teaspoon (2g) salt
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
Wet:
- 3 tablespoons water
- 1 tablespoon flaxseed meal
- 1 cup vegan butter, softened
- 1 cup (230g) granulated sugar
- 1/2 cup (104g) light brown sugar
- 1/4 cup So Delicious Coconutmilk Holiday Nog
- 1/2 tablespoon vanilla extract
Topping:
- 1/3 cup granulated sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Equipment
- Mixing bowls
- Hand mixer. standing mixer or whisk
- Baking sheets
- Spatula or mixing spoon
- Parchment paper or silicone mats
- Plastic wrap
- Cooling rack
- 1 1/2 tablespoon sized cookie scooper
Instructions
- Make the flax egg. In a small bowl, combine the ground flaxseed meal with water until well combined. Set the mixture aside to thicken, about 10 minutes.
- Combine the dry ingredients. In a medium bowl, add all of the dry ingredients and mix until uniform. Set aside.
- Cream the butter and sugar. In a separate large bowl, add the vegan butter and both brown sugar and granulated sugar. Using a hand mixer or stand mixing bowl fitted with the paddle attachment or whisk attachment, cream the butter and sugars together until light and fluffy.
- Add the flax egg and holiday nog. Add in the flax egg, along with the So Delicious Coconut Holiday Nog and vanilla extract. Cream again until well combined.
- Slowly add the flour mixture. Slowly add the dry mix into the bowl with the wet ingredients and mix by hand until a uniform cookie dough forms. You may need to mix it with clean hands to get it to fully incorporate.
- Chill the cookie dough. Cover the eggnog cookie dough with plastic wrap or reusable wrap and refrigerate for at least 30 minutes.
- Make the cinnamon sugar coating. In a small bowl, whisk together the granulated sugar, cinnamon, and nutmeg.
- Prepare for baking. In the meantime, line a baking sheet with parchment paper or a silicone mat and preheat the oven to 350°F.
- Scoop the eggnog cookies. Once the dough has sufficiently chilled, scoop out the dough using a 1 1/2 tablespoon-sized cookie scoop and roll it into small between your palms. Then, roll each cookie dough ball in the cinnamon sugar coating until evenly coated.
- Bake. Place the eggnog cookies about 2 inches apart on the lined baking sheets and bake for 13-15 minutes or until puffy and golden. When the cookies are ready, they should be slightly golden brown around the edges, yet under-baked on top.
- Cool completely. Let the chewy cookies cool for about 5 minutes directly on the baking sheets, then transfer them to a wire rack to cool completely.
Notes
- To freeze raw cookie dough: Scoop the dough into individual cookie dough balls (with or without the sugar coating). Place the cookie dough balls on a baking sheet in a single layer so they are not touching and flash freeze for 1-2 hours, or until solid. Transfer the frozen cookie dough balls to a freezer bag or freezer-safe container and freeze for up to 3 months. Then, bake from frozen until soft and puffy!
- To freeze baked cookies: Place the cooled cookies back on the baking sheet and flash freeze for 1-2 hours, or until solid. Transfer the frozen cookies to a freezer bag or freezer-safe container and freeze for up to 3 months. Defrost frozen cookies at room temperature until soft again and enjoy!
- Storage: Baked cookies will keep for up to 4 days in an airtight container at room temperature or 1 week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Oven
