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Holiday Nog Cookies V2!

A red bowl filled with cookies next to a cup of coffee.
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I had leftover cookie dough and not a lot of time. These cookies are SO delicious I had to make more, with a twist! Simply roll the dough into balls, then roll in a mixture of cane sugar, cinnamon, and nutmeg. Flatten gently with a fork and bake. That’s it. Enjoy with a glass of Califia Holiday Nog, top with vegan whipped cream and a dusting of nutmeg. Add a cinnamon stick and you have a fancy, plant-based winter treat!

  • Author: Lori
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 1/2 dozen 1x

Ingredients

Units Scale

Cookies

  • 1 cup salted vegan butter, at room temperature
  • 6 ounces vegan cream cheese, at room temperature
  • 2 cups organic cane sugar
  • 1/2 teaspoon sea salt
  • 2 T egg substitute (I used Bob’s Red Mill)
  • 1/4 cup vegan eggnog (I used Califia Farms Holiday Nog)
  • 2 tablespoons pure vanilla extract
  • 4 1/2 cups all-purpose unbleached flour
  • 4 teaspoons baking powder, aluminum free

Cinnamon Sugar

  • 1/2 cup organic cane sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

Make the Cookies:

  • Combine the egg substitute and vegan eggnog in a small bowl, set aside to thicken.
  • In a large bowl whisk together flour, baking powder, and salt.
  • With a hand or stand mixer cream butter and sugar until light and fluffy.
  • Add the egg substitute and vanilla, mix on medium speed until well combined.
  • Add flour one cup at a time. Mix on low speed just until incorporated so as not to overwork the dough.
  • Cover missing bowl and chill dough for at least one hour.
  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper.
  • Use a one tablespoon cookie scooper or large spoon and scoop approximately 1 1/2 inch balls of dough. Roll the dough into a ball with the palms of your hand.
  • Roll balls of cookie dough in cinnamon sugar, then transfer to parchment lined cookie sheet, spacing them about one inch apart as they will spread slightly as they bake.
  • Flatten balls gently with a fork. Dip fork in warm water periodically to prevent dough from sticking to fork.
  • Bake 13-15 minutes or until the tops no longer look wet and they are just ever so lightly browned.
  • Remove from oven and cool in pan. Then transfer to a wire cooling rack.
  • Delicious warm, even better the next day!

Notes

These cookies are even better the next day. Truly irresistible!

Store cookies at room temperature in an airtight container for 3-4 days. If they haven’t disappeared by then, pop them in the freezer for up to a month.

For a special winter treat, serve with a glass of Holiday Nog topped with vegan whipped cream, a dusting of nutmeg, and a cinnamon stick.

Keywords: Vegan Cookies, Plant-based Christmas cookies, Vegan eggnog cookies