Indulge in the cozy flavors of the holidays with these Vegan Eggnog Cookies! Soft, spiced, and drizzled with a rum glaze, they’re the perfect blend of creamy eggnog and warm holiday cheer—all without dairy or eggs.
If you’re looking for a cookie to give as a gift or impress family and guests at a holiday party—without anyone guessing it’s vegan—you’ve found it. These soft, tender, almost cake-like cookies are made with festive ingredients like eggnog and holiday spices, making them a perfect addition to your celebrations.
I’ve added a rum glaze to the recipe to make them taste eggnog'y', but honestly, these cookies are so delicious on their own that they don’t need it. That said, if you’re baking them for the holidays, the glaze, which is mostly invisible, helps any decorations stick and dresses them up perfectly for the occasion!
For more delicious cookies, try Soft Vegan Gingerbread Cookies, Vegan Double Chocolate Crinkle Cookies, Vegan Linzer Cookies, Vegan Coffee Cake Cookies, and Vegan DoubleTree Chocolate Chip Cookie Recipe.
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Ingredients
Here is a picture of the 11 ingredients for those who like visuals. This does not include the ingredients for the optional rum glaze. See the recipe post for quantities.
- Nutmeg: Nutmeg is essential in eggnog cookies because, without it, the eggnog flavor falls flat and doesn’t deliver the prevalent taste you’d expect in the cookie. The sweet, warm spice of nutmeg brings out the classic eggnog vibe. For a delicious nutmeg taste, try grating fresh nutmeg.
- Vegan Eggnog: There is a lot of variety these days for vegan eggnog. While I have not found it at my regular supermarket, I do make a special trip to Whole Foods to get some. Be warned—vegan eggnog doesn’t have the same velvety texture as the traditional stuff, but it gets the job done (and hey, no one misses the raw eggs). You can substitute eggnog for regular plant-based milk, such as oat or soy.
- Rum Extract: (for the rum glaze) It's important to note that rum extract comes in two varieties: pure and imitation. Pure rum extract is made with real rum, though most of it cooks off. On the other hand, imitation rum extract is made with artificial flavorings and is completely alcohol-free, making it a great option for those avoiding alcohol altogether. To know which one you’re using, always check the label.
Variations
- Add dairy-free chocolate chips into the cookie dough for a delightful chocolatey contrast to the eggnog flavor.
- Change the spices by adding a pinch of ground cardamom or ginger for a spicier kick to the cookies.
- After adding the glaze, top the cookie with ground-up or chopped-up roasted pecans.
- Soak about ¼ cup of raisins in rum extract or rum before adding them to the dough for a boozy burst of raisins.
Instructions
Here is the part art gallery, part cookbook of the post. Admire the visuals here to see what you'll be doing, but find the full instructions in the recipe card.
Step 1: Place all the "dry" ingredients in a medium-sized bowl and set aside.
Step 2: In another larger bowl, whisk the butter and sugar.
Step 3: Add the eggnog and extract to the butter mixture.
Step 4: Add the dry mixture from the first bowl to the wet mixture. I start mixing it with the hand mixer and finish using my hands so it doesn't overmix.*See notes for more.
Step 5: Neatly make a ball and cover the bowl with plastic wrap or place the ball in the plastic wrap. Refrigerate for at least 2 hours, but preferably overnight.
Step 6: Preheat the oven to 350°F (175°C). Make balls from the dough and place on a baking sheet.
Step 7: Bake for 12 minutes for soft, chewy cookies, or bake for 15 minutes for crunchier cookies. While they bake, make the simple glaze in a small bowl.
Step 8: Drizzle with the rum glaze and decorate if desired. Sprinkle with additional nutmeg. Place in the fridge for about 10 minutes to harden the glaze quickly. (I had a cookie thief steel one before glazing them all:)
Top Tips
- Measuring flour accurately is key to perfect cookies. Too much makes them dense, too little makes them thin or sticky. Always level with a flat edge and avoid packing it in.
- In step 4, I like to start mixing using the hand mixer for about half of the flour mixture, and then I switch to using my hands, so I don't overmix the dough. If you find the dough way too sticky after adding all the flour, add a small amount of flour to help you shape the dough. The resulting dough should be smooth and pliable with no stickiness.
- Use a cookie scoop to portion out the dough for uniform cookies. You can also use a kitchen scale to measure the cookies to about 30 grams. These tips ensure they bake evenly and look consistent.
- It's a good practice to wait a few minutes even after your oven indicates that it has reached the desired temperature. Ovens can have temperature fluctuations, so allowing a brief preheat buffer ensures a more consistent baking environment for your cookies.
- When you add cold vegan eggnog and vanilla to creamed butter and sugar, things might look…well, clumpy. (You may see it in the video) No worries - it’s just what happens when cold liquids meet buttery fats. To avoid this clash, ensure everything is at room temperature, pour the eggnog in nice and slow, and keep mixing until it all comes together. The longer you mix, the more everything will warm up and combine. And don’t stress - it doesn't ruin the cookies one bit. They will still be delicious.
Serving Suggestions
- Holiday Platter or Cookie Swap: Arrange your eggnog cookies alongside other delicious holiday cookies, like Vegan Linzer Cookies or Soft Vegan Gingerbread Cookies for an inviting holiday dessert platter or share for a holiday cookie swap.
- Hot Beverages: Pair these cookies with warm vegan eggnog, hot chocolate, spiced chai tea, or Vegan Pumpkin Spice Steamer Recipe (Starbucks Copycat) for a cozy and comforting combination.
- Ice Cream Sandwiches: Create indulgent ice cream sandwiches by placing a scoop of dairy-free vanilla ice cream or a healthier homemade vegan ice cream between two eggnog cookies.
- Dessert Toppings: Crush the cookies and use them as a crunchy topping for vegan ice cream, yogurt, or pudding for added texture and flavor.
Egg Nog Cookies FAQS
Store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 2-3 months.
Yes, you can prepare the cookie dough in advance and refrigerate it for up to 3 days.
Got a minute? I'd love for you to comment and rate these Vegan Eggnog Cookies. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Eggnog Cookies
Equipment
Ingredients
For the Cookie
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ cup vegan butter softened (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 6 tablespoons vegan eggnog room temperature
- 1 teaspoon vanilla extract
For the Rum Glaze (Optional)
- ½ cup powdered sugar
- 1 tablespoon vegan eggnog plus a little extra if needed to thin it out more
- 1 teaspoon rum or ½ teaspoon rum extract
- ¼ teaspoon ground nutmeg or to taste
Instructions
- Prepare the Dry Ingredients: Whisk together the flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon in a medium-sized mixing bowl. Set this dry mixture aside.
- Cream the Butter and Sugars: In a larger bowl, use a hand mixer or stand mixer to cream the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
- Mix the Wet Ingredients: Add the vegan eggnog and vanilla extract to the butter-sugar mixture and mix until well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture until you have a smooth cookie dough. I mix using the hand mixer first, and then I use my hands to shape the dough. If the dough is too sticky, add small amounts of flour until the dough is smooth, easy to handle, and pliable.
- Chill the Dough: Place the dough back in the bowl, cover, and refrigerate it for at least 2 hours.
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the Cookies: Take approximately two tablespoons of the chilled dough and shape them into balls, or weigh 30-32 grams for precision. Arrange the dough balls on the baking sheet but not too closely so they don't merge together when they spread a little.
- Bake the Cookies: Bake for 12 minutes or until the edges are lightly golden. Avoid overbaking to keep them soft and chewy. For crunchier cookies, bake for 15 minutes.
- Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. They will harden slightly more.
- Prepare the Glaze (optional): Add the powdered sugar, vegan eggnog, extract, and nutmeg together in a small bowl. Mix until smooth.
- Glaze the Cookies: Use a spoon to drizzle the glaze over the cooled cookies, moving back and forth to create decorative thin lines. Once glazed, you can sprinkle with a bit more nutmeg and let the cookies set in the fridge for 10–15 minutes before serving.
Samantha says
These were phenomenal. You would never know they are vegan. Thanks for the recipe.
Regi Pearce says
Glad you enjoyed them.