The perfect holiday dessert! These eggnog snickerdoodles are perfectly spiced, chewy, soft and pillowy, plus 100% vegan.

Today we are partnering with our friends over at So Delicious to make these vegan eggnog snickerdoodles 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 proved me wrong!

We wanted to highlight the ingredient in some cookies since it is not typically used in baked goods to show how versatile it is. Plus, we had extra after making this recipe so we are able to sip on as the cookies baked. 

Here are a few key ingredients in this recipe! 

• All purpose flour: we haven’t tested this recipe with any alternative flours so for best results, all purpose is the way to go.
• Cream of tartar: gives snickerdoodles their iconic slightly acidic flavor. It also prevents the sugar in the cookie dough from crystallizing so that the cookie stays soft instead of crunchy.
• Softened vegan butter: leave the butter out for 15-30 minutes before making this recipe to soften it up a bit and make it easier to whip up with  the sugar.
• So Delicious Coconutmilk Holiday Nog: the star of the show in this recipe! It brings an extra punch of both sweetness and spice.
• Topping: Instead of rolling these in a simple cinnamon sugar coating like regular snickerdoodles, we took this recipe a step further and added in some nutmeg to bring it to the next level and make it extra festive.

If you’re looking for more holiday desserts, we’ve got you covered!

• Christmas Sugar Cookies
• Hot Chocolate Mix
• Gingerbread Cookies
• No Bake Pumpkin Chai Cheesecake
• Peppermint Meltaway Cookies
• Ginger Molasses Cookies

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!

Vegan Eggnog Snickerdoodles

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★★★★★

5 from 1 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: About 26 cookies
• Diet: Vegan

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Description

The perfect holiday dessert! These eggnog snickerdoodles are perfectly spiced, chewy, soft and pillowy, plus 100% vegan.

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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

• 1 large, 1 medium and 1 small mixing bowl
• Hand 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

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Instructions

1. In a small bowl, combine the flaxseed meal with the water and mix until uniform. Set aside to thicken for about 10 minutes. 
2. To a medium sized bowl, add all of the dry ingredients and mix until uniform. Set aside.
3. In a large bowl, add in the vegan butter, granulated sugar and brown sugar. Using either a hand mixer, standing mixer or a whisk, cream the vegan butter with the sugars until fluffy. 
4. Add in the flax egg along with the So Delicious Coconut Holiday Nog and vanilla extract. Mix everything together until uniform.
5. Slowly add in the dry mix and mix until well combined and a cookie dough forms. You may need to mix it together with clean hands to get it to fully incorporate. Cover the bowl with plastic wrap and it into the refrigerator to chill for 30 minutes.
6. In the meantime, line a baking sheet with parchment paper or a silicone mat and preheat the oven to 350°F.  In a small bowl, mix together all of the ingredients for the topping. 
7. Once chilled, scoop out the dough out using a 1 1/2 tablespoon-sized cookie scooper and shape into balls. Roll the dough balls in the sugar topping to evenly coat. 
8. Place the dough about 2-inches apart on the lined baking sheets (12 per half sheet) and bake for 13-15 minutes, or until golden. They will appear slightly under-baked on top.
9. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely. 
10. Store in an airtight container for 1 1/2 to 2 weeks. 

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert, Cookies
• Method: Oven

Keywords: snickerdoodles, holiday, christmas, cookies, eggnog, dessert, cinnamon, nutmeg, vegan, sweets, snack

Nutrition facts label provided by Nutri Fox.

Disclaimer: This post is sponsored by So Delicious, but all opinions remain our own. The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. 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!