Vegan Eggnog Spritz Cookies

I’ve never been an eggnog drinking kind of person. That being said, as it is a traditional holiday flavour, I thought it might be fun to experiment with untraditional uses for it. So far, I have botched a batch of fudge, made some yummy hot chocolate (simply use eggnog instead of milk when making your usual recipe/mix), and I’ve come up with these little gems. Delicate in texture and pretty on a platter, these spritz cookies were a favorite amongst my co-workers.

(Pictures updated on Nov. 11, 2016)

Vegan Eggnog Spritz Cookies - Light and buttery spritz style cookies.

 

Vegan Eggnog Spritz Cookies

Recipe Type: Dessert
Makes: approx. 30 cookies

Vegan Eggnog Spritz Cookies - Light and buttery spritz style cookies.

A light and buttery spritz style cookie.

Ingredients:

cookies:

  • 2 cups All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1/4 tsp Nutmeg
  • 1 cup Vegan Butter (I use Earth Balance)
  • 2/3 cup Granulated Sugar
  • 2 tsp Rum Extract
  • 1/4 cup Vegan Eggnog (I used So Delicious Holiday Nog)
  • Decorative Sprinkles (optional)

icing:

  • 3/4 c Icing Sugar
  • 1/2 tsp Rum Extract
  • 4 – 6 tsp Vegan Eggnog

 

Instructions:

to make the cookies:
Pre-heat oven to 350°F.

Stir together the flour, cornstarch, and nutmeg. Set aside.

In a separate bowl, beat the margarine and sugar together until light and fluffy. Add the extract and mix until combined. Beat in the flour mixture in 2 or 3 additions. Beat in the the eggnog forming a soft dough.

To pipe dough, use a pastry bag fitted with a jumbo sized tip*. Fill your pastry bag about half full with dough. Pipe dough about 1 1/2 inches wide (about 2 inches apart) onto an ungreased cookie sheet.

Bake for 12 – 14 minutes (edges should just start to turn golden). Remove from oven and let cool on cookie sheet for 2-3 minutes before transferring them to cooling rack.

to make the icing:
Stir together the sugar, extract, and 4 teaspoons of eggnog. Stir in additional eggnog, 1/2 a teaspoon at a time, until icing becomes a smooth, thick drizzle.

When cookies have completely cooled, drizzle with icing and decorate with sprinkles (if desired).

 

Notes:
*Do not use a small tip or a cookie press as the dough will be too thick to pass through the openings. 

 

http://www.themisfitbaker.com

 

Vegan Eggnog Spritz Cookies - Light and buttery spritz style cookies.

16 thoughts on “Vegan Eggnog Spritz Cookies

  1. Rebecca Behr

    I made these today, following the recipe exactly, however, the dough was too stiff to pipe. I considered adding a little more nog but I was too nervous to risk ruining the cookies. I ended up just flattening dollops with a bottom of a juice glass. Any suggestions if I were to try this again?

    Reply
    1. Starr Post author

      I used a jumbo sized (open star) tip.
      I had ment to mention to not use a cookie press or a small/standard sized tip. Obviously I forgot, and am so sorry for the mistake. I hope you do give them another chance.
      Thanks for bringing this to my attention.

      Reply
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    1. Starr Post author

      I have not tried it (I do not consume eggs or dairy), so I really can’t say. It may work out fine, but it’s also possible that the eggnog would make the dough too thick and/or tough… Also, incase it’s a consideration, the cookies would no longer be appropriate to serve to persons with allergies to eggs or dairy, or vegans.

      Reply
    1. Starr Post author

      I have an idea, but haven’t tried it. If you have a durable food bag (like a ziplock) you could snip a corner off and use that to pipe. I’ve used this method to pipe icing before, and don’t see why it wouldn’t work with dough, you may just have to experiment with how big to snip the hole (I’d start smaller than you think you need and work your way up bigger)… Alternatively, Michelle from Accidentally Meatless, said that she just spoon dropped the dough and that worked for her. Here’s a link with a picture of her’s http://accidentallymeatless.blogspot.ca/2012/12/cookie-swap.html

      I hope this helps.

      Reply
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