Last Updated on February 22, 2026
These Vegan Eggnog Sugar Cookies are soft just like snickerdoodles and a perfect way to use up that left over eggnog from the holidays!
I know it is almost March, but I still had a little eggnog from the holidays left over that I wanted to use up before it expired.
And for me I could not justify dumping the left over nog down the drain!
I always try to use up my left overs or give it it’s last rights before throwing anything into the compost or down the drain.
These sugar cookies are not like the traditional sugar cookies.
There is no chilling the dough or rolling out the cookies.
Just mix up the dough, drop the cookies onto the baking sheets, and bake.
The cookies are soft and cakey, just like my snickerdoodles or chocolate chip cookies.
They have all the spices and flavors of eggnog.
Topped with a creamy eggnog flavored vegan buttercream frosting.
You can enjoy these cookies with a cold or hot beverage.
Ingredients for the cookies
- Flour – I used an all purpose flour in these cookies.
- Oil – I used the mild flavored avocado oil in these cookies.
- Sugar – I used the pure cane white sugar in the cookies.
- Tofu – The best tofu to use in cookies is the silken soft tofu. This delicate, smooth tofu is perfect for an egg substitute, it blends nicely into a creamy consistency with the other ingredients. (No lumps)
- Baking Powder and Baking Soda – Yes, both! This combo ensures that your cookies will rise properly and have the perfect texture. It maximizes the flavor and the rise of the cookies.
- Salt – Salt enhances all the flavors of the ingredients in the cookies.
- Eggnog – I used a vegan eggnog, this can found at any grocery store, or you can make your own, try my Vegan Holiday Nog.
- Vanilla – Adding vanilla to the cookies adds just a hint of vanilla as well as enhancing the other flavors of the cookies.
- Spices – I used the spices you add to eggnog for this recipe, clove, nutmeg, and cinnamon.
Ingredients for the vegan eggnog buttercream frosting
- Powdered Sugar – Powdered sugar is used to achieve a smooth and creamy textured frosting.
- Eggnog – I used a vegan eggnog, this can be found at any grocery store, or you can make your own.
- Salt – The salt enhances the flavors in the frosting.
- Vegan Margarine – Use your favorite vegan margarine. The margarine provides structure to the creamy texture of the frosting, making the frosting spreadable.
- Vanilla – The vanilla adds a hint of vanilla and enhances the other flavors in the frosting.
Sugar Dusting
- Sugar – I used a cane sugar in the dusting.
- Spices – The spices I used in the dusting are ground cinnamon, clove, and ginger.
How to make Vegan Eggnog Sugar Cookies
Drain and wrap the tofu block in a linen towel, let this rest for about 10 minutes before cutting it in half.
While the tofu is draining, preheat the oven to 350° F.
Prepare 2 baking sheet with parchment paper, set aside.
After 10 minutes, cut the block in half and add to a mixing bowl, along with oil, and sugar, then blend together until creamy.
Next add the baking powder, baking soda, eggnog, salt, spices, and vanilla.
Beat until combined, scraping the bowl as needed.
Continue by slowly adding the flour, about 1/2 cup at a time.
Blending each time until all the flour has been added.
Drop about 2 Tbsps of dough onto the prepared baking sheets.
Continue until all the dough is gone and the baking sheets are full, spacing the cookies about 2 inches apart.
Slide the baking sheets into the oven and bake for 12 minutes, place both baking sheets in the oven at the same time.
After 12 minutes, rotate the baking sheets and continue baking for another 12 minutes.
Watch your cookies closely, baking times can vary.
When your cookies are done, they should be soft but firm to the touch and the bottoms a light brown color.
Remove from the oven and let cool on the baking sheets for about 2 minutes and then move to a cooling rack to cool completely.
How to make the vegan eggnog buttercream frosting
In a medium sized mixing bowl beat the vegan margarine with a mixer until creamy.
Add in the powdered sugar, eggnog, salt, cinnamon, and vanilla.
Beat until fluffy and spreadable.
After the cookies have completely cooled, frost the cookies.
Mix together in a small bowl sugar, ground cinnamon, clove, and ginger.
Sprinkle on top of the frosted cookies.
Vegan Eggnog Sugar Cookies
Ingredients
Equipment
Method
- Drain and wrap the tofu block in a linen towel, let this rest for about 10 minutes before cutting it in half.
- While the tofu is draining, preheat the oven to 350° F.
- Prepare 2 baking sheet with parchment paper, set aside.
- After 10 minutes, cut the block in half and add to a mixing bowl, along with oil, and sugar, then blend together until creamy.
- Next add the baking powder, baking soda, eggnog, salt, spices, and vanilla.
- Beat until combined, scraping the bowl as needed.
- Continue by slowly adding the flour, about 1/2 cup at a time.
- Blending each time until all the flour has been added.
- Drop about 2 Tbsps of dough onto the prepared baking sheets.
- Continue until all the dough is gone and the baking sheets are full, spacing the cookies about 2 inches apart.
- Slide the baking sheets into the oven and bake for 12 minutes, place both baking sheets in the oven at the same time.
- After 12 minutes, rotate the baking sheets and continue baking for another 12 minutes.
- Watch your cookies closely, baking times can vary.
- When your cookies are done, they should be soft but firm to the touch and the bottoms a light brown color.
- Remove from the oven and let cool on the baking sheets for about 2 minutes and then move to a cooling rack to cool completely.
- In a medium sized mixing bowl beat the vegan margarine with a mixer until creamy.
- Add in the powdered sugar, eggnog, salt, cinnamon, and vanilla.
- Beat until fluffy and spreadable.
- After the cookies have completely cooled, frost the cookies.
- Mix together in a small bowl sugar, ground cinnamon, clove, and ginger.
- Sprinkle on top of the frosted cookies.
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