Eggnog Cookies (vegan and gluten free friendly)

Cookies! Now that I have your attention it is that time of year where cookies are being baked and shared and these Eggnog cookies are a delicious twist on traditional sugar cookies. I made these recently for an event when my grandmother requested lot of cookies. Wanting something special and different but not having the time for my favorite elaborately decorated sugar cookies I made these as they are quick to roll, cut out, and frost but aren’t your same old sugar cookies as they have warm comforting notes of nutmeg and cinnamon and the texture is spot on. Which is why you need to be liberal with the flour when rolling and not adding more flour to the cookies themselves or they get dense and loose the texture. Perfect for your next cookie exchange or get together. Oh and did I mention they are amazing enjoyed with a Nog Latte?

What are your favorite cookies or goodies to make during the holidays?

EggNog Cookies
Makes about 9 1/2 dozen (2 1/4″ cookies, rolled 1/8-3/16″ thick)
1c coconut spread (used Earth Balance Organic Coconut Spread)
1 1/4c granulated sugar
2 large eggs, or two flax eggs
1c So Delicious Nog Coconut Milk, or dairy free eggnog of choice
1 tsp pure vanilla extract
4c all purpose flour, or all purpose gluten-free flour, plus more for rolling out cookies
2 1/4 tsp baking powder
1/2 tsp nutmeg
1/2 tsp salt

Cinnamon Nutmeg Sugar
1/4c sugar, used coconut palm sugar
1 tsp cinnamon
3/4 tsp nutmeg

Eggnog Frosting
5 1/2c powdered sugar
1/2c coconut spread
1/2c So Delicious Nog Coconut Milk, or dairy free eggnog of choice
1/2 tsp nutmeg

In a bowl mix together flour, baking powder, nutmeg, and salt, set aside. In a large bowl cream together coconut spread and sugar, I used my Kitchen Aid stand mixer, you can also use a hand mixer. Add egg and mix well. Add in eggnog and vanilla. Slowly add in flour mixture until it is all incorporated. Chill dough for 1-2 hours.

Preheat oven to 350F. Dough will be sticky you need to be liberal with the flour (used about a cup or maybe a little more to roll out all 9+ dozen cookies). Roll out dough on a floured surface to about 1/4″ thick. Using a cookie cutter cut cookies into desired shape. Place on a parchment lined or Silpat lined baking sheet. If not frosting sprinkle with optional Cinnamon Nutmeg Sugar if desired. Bake 10-12 minutes or until the edges are golden brown. Let cool a couple minutes before transferring to a wire rack to cool completely.

When cooled whip together coconut spread, egg nog, and nutmeg. Whisk in powdered sugar and beat until it starts to get fluffy, couple minutes. Frost cookies and sprinkle with nutmeg and or cinnamon if desired. Enjoy!