Go Back
Vegan Eggnog Sugar Cookies
Lisa

Vegan Eggnog Sugar Cookies

These Vegan Eggnog Sugar Cookies are soft just like snickerdoodles and a perfect way to use up that left over eggnog from the holidays.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 24 minutes
0 minutes
Total Time 54 minutes
Servings: 24 Cookies
Course: cookies, vegan
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Cookie Ingredients
  • 3/4 Cup Oil I like to use avocado oil.
  • 3/4 Cup Cane Sugar
  • 2 Cups All Purpose Flour
  • 7 oz. Soft Silken Tofu
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 Tbsp Vegan Eggnog
  • 1 tsp Pure Vanilla Extract
  • 1/8 tsp Ground Clove
  • 1/8 tsp Ground Nutmeg
  • 1/2 tsp Ground Cinnamon
Vegan Buttercream Frosting
  • 3/4 Cup Powdered Sugar
  • 1/2 Cup Vegan Margarine
  • 1/2 tsp Pure Vanilla Extract
  • 1/8 tsp Salt
  • 2 to 3 Tbsp Vegan Eggnog
Sugar Dusting
  • 2 Tbsp Cane Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/8 tsp Ground Clove
  • 1/8 tsp Ground Ginger

Equipment

  • 1 Free-standing mixer

Method
 

  1. Drain and wrap the tofu block in a linen towel, let this rest for about 10 minutes before cutting it in half.
  2. While the tofu is draining, preheat the oven to 350° F.
  3. Prepare 2 baking sheet with parchment paper, set aside.
  4. After 10 minutes, cut the block in half and add to a mixing bowl, along with oil, and sugar, then blend together until creamy.
  5. Next add the baking powder, baking soda, eggnog, salt, spices, and vanilla.
  6. Beat until combined, scraping the bowl as needed.
  7. Continue by slowly adding the flour, about 1/2 cup at a time.
  8. Blending each time until all the flour has been added.
  9. Drop about 2 Tbsps of dough onto the prepared baking sheets.
  10. Continue until all the dough is gone and the baking sheets are full, spacing the cookies about 2 inches apart.
  11. Slide the baking sheets into the oven and bake for 12 minutes, place both baking sheets in the oven at the same time.
  12. After 12 minutes, rotate the baking sheets and continue baking for another 12 minutes.
  13. Watch your cookies closely, baking times can vary.
  14. When your cookies are done, they should be soft but firm to the touch and the bottoms a light brown color.
  15. 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
  1. In a medium sized mixing bowl beat the vegan margarine with a mixer until creamy.
  2. Add in the powdered sugar, eggnog, salt, cinnamon, and vanilla.
  3. Beat until fluffy and spreadable.
  4. After the cookies have completely cooled, frost the cookies.
  5. Mix together in a small bowl sugar, ground cinnamon, clove, and ginger.
  6. Sprinkle on top of the frosted cookies.