The Washington Post

Vegan Eggnog Cookies

Vegan Eggnog Cookies 40.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Holiday Cookies 2021 Dec 1, 2021

These cookies from Jessica Hylton Leckie of the Jessica in the Kitchen blog could become your new go-to holiday cookies for their melt-in-your-mouth satisfaction. The cookies are flavored with a vegan eggnog — sans the egg — and drizzled with a vegan nog icing. You'll have about a cup of extra vegan eggnog for sipping.

Active time: 30 mins; Total time: 1 hour 20 mins, plus at least 8 hours for soaking cashews

Make Ahead: The cashews for the vegan eggnog must be soaked overnight. The dough can be refrigerated for up to 2 days; let sit on the counter for about 30 minutes before forming into balls for baking. The dough balls can also be frozen on a baking sheet before being packed in an airtight container or zip-top bag and frozen for up to 1 month; if baking from frozen, increase the bake time for at least 3 minutes. The glaze can be refrigerated for up to 2 days.

Storage Notes: The glazed cookies can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 1 month. The vegan eggnog can be refrigerated for up to 3 days.


Servings:
40 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 40 cookies

Ingredients
  • For the vegan eggnog
  • 1/4 cup (40 grams) raw cashews
  • 1 1/2 cups (360 milliliters) almond milk or another plant-based milk
  • 1/3 cup (66 grams) cane sugar (may substitute packed light brown sugar)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • Pinch fine sea or table salt
  • For the cookies
  • 1/2 cup (120 milliliters) vegan eggnog (from above)
  • 2 tablespoons flaxseed meal
  • Generous 3 cups (390 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon fine sea or table salt
  • 1 cup (200 grams) cane sugar (may substitute light brown sugar or granulated sugar)
  • 16 tablespoons (2 sticks/226 grams) vegan butter, softened
  • 1 teaspoon vanilla extract
  • For the glaze
  • 1 cup (125 grams) confectioners' sugar, plus more as needed
  • 2 tablespoons vegan eggnog (from above), plus more as needed (see VARIATION)
  • Freshly grated nutmeg, for decoration (optional)

Directions

Make the vegan eggnog: Place the cashews in a small bowl, cover with water and let soak for at least 8 hours or overnight. The next day, rinse and drain.

In the pitcher of a blender, preferably a high-powered model such as a Vitamix, combine the soaked cashews, almond milk, cane sugar or light brown sugar, cinnamon, pumpkin pie spice, vanilla extract and salt. Blend until completely smooth and thoroughly combined, at least 3 minutes. The cashews should meld seamlessly into the eggnog, but you may have some particles left behind, depending on the strength of your blender. If so, you can pass it through a fine-mesh strainer to remove them (this is more important for the glaze than the cookies). You should get a generous 1 1/2 cups (360 milliliters).

In a small bowl, whisk together 1/2 cup (120 milliliters) of the vegan eggnog and the flaxseed meal, and let stand for at least 10 minutes to thicken. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.

In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, beat the sugar and butter on medium speed just until light and fluffy, about 5 minutes. Do not overmix or your cookies might spread. Scrape down the sides and bottom of the bowl with a spatula, add the flaxseed meal mixture and vanilla, and mix on medium for 1 more minute. Add the flour mixture in three additions, mixing on low until just combined, about 15 seconds each time; don't overmix. Scrape down the bowl again and lift the dough to see if there are any dried bits of flour at the bottom. If there are, mix on low one more time. The dough should be thick enough to scoop with your hand, but will be soft and pliable.

Very lightly flour your hands, gather the dough into a ball and transfer to a medium bowl, cover with a kitchen towel and refrigerate until firmer, 15 to 20 minutes.

Position a rack in the middle of the oven and preheat to 350 degrees. Line 2 large, rimmed baking sheets with silicone baking mats or parchment paper.

Remove the dough from the refrigerator. Using a No. 60 disher or 1-tablespoon measuring spoon, scoop the dough into heaping 1-tablespoon portions, about 20 grams each, and roll them into a ball between your hands. Place on the lined baking sheets 2 inches apart.

Bake, one sheet at a time, for 12 minutes, or until slightly crisp on the outside and still soft on the inside. (If your kitchen is very warm, place the second tray in the refrigerator for a few minutes before baking.) The color will be light on top and slightly golden brown on the bottom. Let the cookies cool on the baking sheets for about 5 minutes (don't move them before that, as they'll still be setting), then transfer to a wire rack to cool completely, about 20 minutes.

Make the glaze: In a small bowl, whisk together the confectioners' sugar and vegan eggnog until fully combined (see VARIATION). Thicken with more confectioners' sugar, or thin out with more eggnog, depending on the flavor and consistency you prefer.

Place a rack inside a rimmed baking sheet or on top of a piece of wax paper, to catch the glaze that drips.

Dip the top of each cooled cookie in the icing and return to the wire rack. Sprinkle lightly with the nutmeg, if using, and let rest until the glaze is firm to the touch, about 5 minutes. Serve, or transfer to an airtight container to store.

VARIATION: If you like, you can whisk the confectioners' sugar with 1 tablespoon of the vegan eggnog and 1 tablespoon of rum or brandy until fully combined. If you use white rum, your glaze will be white; with dark rum or brandy your glaze may be beige.


Recipe Source

From Jessica Hylton Leckie, who blogs at jessicainthekitchen.com.

Tested by Jim Webster and Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per cookie : 110


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 77mg 3%

Total Carbohydrates: 17g 6%

Dietary Fiber: 0g 0%

Sugar: 9g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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