Eggnog Snickerdoodles - Soft sugar cookies, with a festive cinnamon & nutmeg coating. Perfect for Christmas. {vegan}

Eggnog Snickerdoodle Cookies

With their buttery soft centres and sugary cinnamon coating, Snickerdoodles are a real crowd pleasing cookie. So when I started toying with new ways to use traditional Christmas flavours, I knew I wanted to include them in some sort of merger. Pairing them with eggnog was a no brainer.

Eggnog Snickerdoodles - Soft sugar cookies, with a festive cinnamon & nutmeg coating. Perfect for Christmas. {vegan}

Although there’s no actual eggnog in these cookies, the flavour is mimicked with a generous dusting of nutmeg and a little rum extract. I’ve also included a hint of eggnog extract, if you don’t have any, not to worry, just substitute it with vanilla extract or you can leave it out entirely.

From a baker’s perspective, what I love about these cookies is how quick and easy they are to make. Just mix them up, roll into balls, sugar coat, and bake. No chill time or decorating to slow you down… See? I just found you time to wrap a few more gifts or write a couple of cards… You can thank me later 🙂

Eggnog Snickerdoodles - Soft sugar cookies, with a festive cinnamon & nutmeg coating. Perfect for Christmas. {vegan}

Check out that cinnamon-nutmeg coating! I wish you could smell how deliciously fragrant they are. Definitely a cookie for the nutmeg fans out there.

So what festive flavours are you looking forward to this holiday season?

Eggnog Snickerdoodles - Soft sugar cookies, with a festive cinnamon & nutmeg coating. Perfect for Christmas. {vegan}

 

Eggnog Snickerdoodles

Cookie Dough:
1 cup Vegan Butter (I use Earth Balance)
1 1/2 cup Granulated Sugar
1/2 cup Pureed Silken Tofu
1/2 tsp Rum Extract
1/4 tsp Eggnog Extract (or Vanilla Extract or omit)
2 3/4 cup All-Purpose Flour
2 tsp Cream Of Tartar
1 tsp Baking Soda
1/4 tsp Ground Nutmeg

Cookie Coating:
1/4 cup Granulated Sugar
2 tsp Ground Nutmeg
1 tsp Ground Cinnamon

Preheat oven to 400°F and line cookie sheets with parchment paper.

Whisk together together the flour, cream of tartar, baking soda, and nutmeg. Set aside.

Cream the vegan butter, until smooth. Add sugar and beat until light and fluffy. Add the pureed tofu and extracts, and beat on medium-high for 60 – 90 seconds (until the mixture takes on an almost whipped cream appearance), scrapping sides of the bowl when necessary. Beat in the flour mixture just until mixed (be careful to not over beat).

Make the coating by stirring the sugar, nutmeg, and cinnamon together.

Scoop 1 tablespoon of dough, roll into a ball, then roll the ball in the sugar mixture to coat. Repeat with the rest of the dough, placing the balls 2 inches apart on the cookie sheet… The dough is very soft and delicate, so it’s best to work quickly and limit handling of it. Do not worry about the balls being perfectly round, mine are always lumpy and uneven.

Bake for 7 – 8 minutes (they will appear puffy and underbaked but the edges will be firm). Allow to cool on sheets for about 5 minutes before transferring to wire rack. Cool completely before storing.

Store in a tightly sealed container.

Makes approx. 3 1/2 dozen cookies.

 

 

13 thoughts on “Eggnog Snickerdoodle Cookies

    1. Starr

      Saving the eggnog until December is probably wise. I first saw in in the stores right after Halloween. If I started in on it then, I can only imagine what I would weigh by Christmas! 🙂 … I’d love to know what you thought of the cookies.

      Reply
  1. Becky

    I made 100 of these cookies for a cookie exchange, and they turned out perfectly! A triple recipe made out about 100 cookies, so even after giving away the 72 at the swap, I have lots left to eat and to gift. Cookies for all of the neighbors!

    Reply
    1. Starr

      That’s a big batch of cookies! You might be interested that they freeze pretty well 🙂 … Again, thanks for giving them a try… Were all the cookies at the swap vegan? That would be so awesome!

      Reply
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