Day 7: Holiday Nog Cookies
The 12 Days of Vegan Christmas Cookies
If you’re arriving late to the party, Holiday Nog is the plant based version of Eggnog, and I absolutely love it. I start my fix of Holiday Nog about mid way through November as I put up the Christmas Tree and start the holiday decorating. Holiday music is also a mandatory requirement at this time of year. These cookies though, have the subtle spice of nutmeg and the floral notes that the addition of rum gives to the dough. The cookies themselves are rich and buttery, reminiscent of a shortbread. If shortbread and nog got together and had babies, this is what you’d get. These little cloud like mountains, topped with a thick glaze spiked with rum and nutmeg. I like to give them a light dusting of freshly grated nutmeg once they’ve received their snowy white glaze, but you can choose to keep them natural as well.
- ¾ cup vegan butter, such as Earth Balance, softened to room temperature
- ¼ cup canola oil, or melted coconut oil
- ⅓ cup light brown sugar, firmly packed
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegan eggnog, store bought or homemade
- 2 tablespoons dark rum
- 2 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon kosher salt
- 1½ cups confectioners’ sugar, sifted
- 1½ tablespoons dark rum
- 1½ tablespoons vegan eggnog, store bought or homemade
- ¼ teaspoon freshly grated nutmeg, plus more for dusting
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In the bowl of an electric mixer, cream together the vegan butter, canola oil, confectioners’ sugar, and brown sugar until pale and fluffy.
- Beat in the vanilla, nog, and rum scraping down the sides of the bowl as required.
- In a large mixing bowl, whisk together the remaining dry ingredients.
- With the mixer on low speed, slowly beat in the flour mixture a half cup at a time until completely incorporated.
- Using a small cookie scoop, scoop small mounds of dough onto the prepared baking sheet. Don't flatten.
- Bake until light golden brown and slightly puffed, about 12-15 minutes.
- Transfer to a cooling rack to cool completely before glazing.
- In a small bowl whisk together the confectioners’ sugar, rum, nog, and nutmeg until smooth.
- Spoon the glaze over the cookies allowing any excess to runoff and dust lightly with freshly grated nutmeg. Or dip the tops of the cookies in the glaze and set on a wire rack allowing any excess to run off.
- Allow the glaze to set completely before transferring to an airtight container.