Vegan Eggnog Cookies

  • Prep Time: 35 minutes
  • Cook Time: 10-12 minutes
  • Servings: about 40 cookies

Ingredients

  •  
  • For the Cookies:
  • 1 cup vegan butter, softened
  • 1 cup granulated sugar
  • 2 3/4 cup cake flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup aquafaba
  • 1/4 cup Ripple Eggnog (see recipe on blog)
  • 2 teaspoons pure vanilla extract
  •  
  • For the Frosting:
  • 3 cups powdered sugar
  • 1 cup vegan butter, room temperature
  • 1-2 tablespoons Ripple Eggnog (see recipe on blog)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated nutmeg
  • 1/4 teaspoon fine sea salt

Directions

  1. Preheat the oven to 350ºF.
  2. Line 3 rimmed baking sheets with parchment paper.
  3. Make the cookies- Place the butter and sugar in the bowl of your stand mixer fitted with the paddle attachment. Turn the mixer to medium-high, and beat until light and fluffy, about 4 minutes.
  4. In a medium mixing bowl add the cake flour, baking powder, salt, cinnamon, and nutmeg. Whisk to combine and set aside.
  5. In a small mixing bowl add the aquafaba, eggnog, and vanilla extract. Set aside.
  6. With the mixer on medium-low speed, slowly pour the eggnog mixture down the side of the mixing bowl. Beat until incorporated (it will look slightly curdled), about 2 minutes.
  7. Turn the mixer off and use a rubber spatula to scrape down the side of the bowl.
  8. Add the flour mixture to the bowl.
  9. Turn the mixer to low speed and mix until incorporated (this is will be a soft and sticky dough).
  10. Fit a piping bag with a 12 mm pastry tip (or cut a 1/2-inch hole after you fill the pastry bag).
  11. Transfer the cookie dough to the piping bag. Twist the top of the bag to close and remove any air pockets.
  12. Holding the bag upright, pipe even, 1 1/2-inch circles of dough onto the parchment-lined baking sheets, spacing the cookies 2-inches apart (you should have room for about 13 cookies per sheet).
  13. Bake until cookies are slightly puffy and are just beginning to turn golden at the edges, 10-12 minutes, rotating the pans halfway through baking.
  14. Transfer the pans to wire racks and let the cookies cool on the pans for 10 minutes.
  15. Use a flexible spatula to transfer the cookies to wire racks to cool completely, at least 20 minutes.
  16. While the cookies are cooling, make the frosting.
  17. In the bowl of a stand mixer fitted with the paddle attachment add the powdered sugar and butter.
  18. Turn to medium-high speed and beat until light and fluffy, 5-6 minutes.
  19. Add eggnog, vanilla extract, nutmeg, and salt. Turn to high and mix until light and fluffy.
  20. Frost cookies and serve.

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