- 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
- Preheat the oven to 350ºF.
- Line 3 rimmed baking sheets with parchment paper.
- 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.
- In a medium mixing bowl add the cake flour, baking powder, salt, cinnamon, and nutmeg. Whisk to combine and set aside.
- In a small mixing bowl add the aquafaba, eggnog, and vanilla extract. Set aside.
- 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.
- Turn the mixer off and use a rubber spatula to scrape down the side of the bowl.
- Add the flour mixture to the bowl.
- Turn the mixer to low speed and mix until incorporated (this is will be a soft and sticky dough).
- Fit a piping bag with a 12 mm pastry tip (or cut a 1/2-inch hole after you fill the pastry bag).
- Transfer the cookie dough to the piping bag. Twist the top of the bag to close and remove any air pockets.
- 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).
- 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.
- Transfer the pans to wire racks and let the cookies cool on the pans for 10 minutes.
- Use a flexible spatula to transfer the cookies to wire racks to cool completely, at least 20 minutes.
- While the cookies are cooling, make the frosting.
- In the bowl of a stand mixer fitted with the paddle attachment add the powdered sugar and butter.
- Turn to medium-high speed and beat until light and fluffy, 5-6 minutes.
- Add eggnog, vanilla extract, nutmeg, and salt. Turn to high and mix until light and fluffy.
- Frost cookies and serve.
