Eggnog Cookies

eggnog cookies

Eggnog Cookies from Kelly Peloza’s The Vegan Cookie Connoisseur

These Eggnog Cookies are from Kelly Peloza’s amazing book The Vegan Cookie Connoiseur. If you like cookies, you should buy this right now.

When I decided to do this project, I emailed Kelly right away and asked her permission to reprint this recipe here. There was just no way I was going to do a Christmas cookie project without it. Thank you, Kelly, for allowing me to share it!

If you’re not a drinker or just don’t like rum, you can easily omit the rum in the recipe: substitute 2 additional tablespoons of vegan eggnog or soymilk in the cookie, and omit the rum entirely from the glaze. The grated nutmeg will still do the job of conveying the nog flavor. Speaking of the nutmeg: please do use freshly grated nutmeg here if you can. It makes a big difference!



Eggnog Cookies
makes 24-30 cookies

3/4 cup non-hydrogenated margarine
1/4 cup canola oil
1/3 brown sugar
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons vegan eggnog or soy milk
2 tablespoons rum
2 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon grated nutmeg
1/4 teaspoon salt

1 cup powdered sugar
1 teaspoon rum
1 tablespoon soy milk
pinch of nutmeg

Preheat oven to 350.
With an electric mixer, beat the margarine, oil, sugars, and vanilla together. Add the nog and rum, then continue to mix.
Add the flour, baking powder, baking soda, nutmeg, and salt.
Drop by tablespoonsful onto a lightly greased or parchment-lined baking sheet and bake for 9-12 minutes. Transfer to a wire rack to cool.
Meanwhile, make the glaze. Put all ingredients in a small bowl and mix. Drizzle a spoonful of glaze over each cookie when cool, let the glaze set, then eat!




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