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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.
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Delicious Eggnog Cookies for the Holiday Season
Today we are partnering with our friends over at So Delicious to make these vegan eggnog snickerdoodle cookies using their amazing Coconutmilk Holiday Nog. When I first went vegan, I thought that eggnog was one of those things that I would never be able to enjoy again, but So Delicious’s seasonal Coconutmilk Beverage proved me wrong!
These cookies are just as soft and pillowy as our Classic Snickerdoodles and Vegan Sugar Cookies bursting with the flavors of eggnog. But most impressive, they’re also made entirely free from egg yolks and dairy thanks to So Delicious’ Coconutmilk Holiday Nog. It’s the perfect traditional eggnog cookie recipe for vegan eggnog lovers!
Are you taking these cookies to a holiday cookie exchange? Check out these popular holiday cookies you might like: Vegan Peanut Butter Blossoms, Cinnamon Twist Cookies, Pecan Cranberry Shortbread Cookies, Cinnamon Roll Cookies, and Cannoli Cookies next!
Ingredients You’ll Need
- Flour: We have only tested this cookie recipe with all-purpose flour. For this reason, we can’t recommend alternative flour so for best results, all-purpose flour is the way to go.
- Baking powder: Helps the cookies rise into the perfect light, pillowy, and thick, chewy cookie!
- Cream of tartar: Key for that signature slightly acidic snickerdoodle flavor. It also helps to prevent the sugar in the cookie dough from crystallizing so that the eggnog cookies stay soft and pillowy instead of crisp and crunchy.
- Spices: In addition to classic cinnamon, we’ve added nutmeg and ground cloves to the cookie dough for the ultimate holiday flavor.
- Flaxseed meal: Ground flaxseed is our egg substitute of choice in most of our vegan cookie recipes, these eggnog snickerdoodles included! Before using, make sure the flaxseeds are ground into a meal (not whole!) or they will not absorb the water properly.
- Butter: We like to use vegan butter sticks from Country Crock, Earth Balance or Melt. If you are using salted butter, reduce the added sea salt to 1/4 teaspoon.
- Sugar: For the best rich, holiday flavor, you’ll need both granulated sugar and light brown sugar. If necessary, you can also use dark brown sugar, but the cookies will likely be more soft and moist from the additional molasses. We use Wholesome because it is naturally vegan and certified organic (conventional sugars can be processed with bone char).
- So Delicious Coconutmilk Holiday Nog: Our favorite vegan holiday nog to sip and bake with! It’s rich and creamy, just like classic eggnog, but entirely egg and dairy-free. Check out the So Delicious Store Locator to find their limited edition eggnog in stores near you this holiday season.
- Vanilla extract: A small splash of pure vanilla adds depth of flavor and additional warmth that enhances the aroma of the spices.
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixing bowl
- Baking sheets
- Spatula
- Parchment paper or silicone mats
- Plastic wrap or reusable wrap
- Cooling rack
- 1 1/2 tablespoon-sized cookie scoop
How to Make Eggnog Snickerdoodle Cookies
- 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.
- 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.
- 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.
- Enjoy!
Recipe FAQs
Just like our Classic Vegan Snickerdoodles and Easy Pumpkin Snickerdoodles, these eggnog cookies are freezer-friendly and can be frozen before or after baking.
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!
Absolutely! If you want to make your chewy eggnog cookies even more sweet and delicious, they can be topped with a homemade buttercream frosting. We’d recommend using the Vegan Buttercream Frosting from our Vegan Vanilla Cake recipe, but replace the non-dairy milk with the holiday nog for the perfect holiday eggnog frosting. You can even add a final sprinkle of nutmeg for the perfect finishing touch!
Baked cookies will keep for up to 4 days in an airtight container at room temperature or 1 week in the refrigerator.
We have not tested this addition, but it would likely work well! If you’d like to add the essence of rum, we’d recommend replacing the vanilla extract with an equal amount of rum extract.
Quick Tips
- Soften the butter in advance. Prepare to pull your vegan butter out of the refrigerator about 1 hour in advance to soften. When the butter is ready, you should be able to easily make an imprint in the butter without much resistance.
- Use the gram measurements when possible. Baking with a scale is always more accurate! We’ve added weighted gram measurements for several of the most critical ingredients to help you have the most success with this classic cookie recipe.
- Use multiple baking sheets. This recipe makes about 26 cookies, so if you’d like to bake all cookies in one go, you will need at least 2 large baking sheets. Otherwise, bake in batches and keep the remaining cookie dough chilled in the fridge until ready to roll and bake!
More Christmas Cookies You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate these vegan eggnog snickerdoodles, we love to see your photos!
Print
Eggnog Snickerdoodle Cookies Recipe
- Total Time: 30 minutes
- Yield: About 26 cookies
- Diet: Vegan
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
Nutrition facts label provided by Nutri Fox.
Disclaimer: This post is sponsored by So Delicious, but all opinions remain our own. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Made these for a holiday cookie exchange, and they’re really good! I used the Elmhurst Oat Nog because it’s what I had on hand, and it worked great. Thanks!
These were delicious and full of flavor. Thank you!