Make these Eggnog Cookies using Almondmilk Nog for a fun holiday cookie everyone will love!
This post is sponsored in partnership with Almond Breeze. As always, all opinions expressed are my own. Thank you for helping support the brands that help me bring you new recipes!
Are you ready for EGGNOG SUGAR COOKIES?!
If you’re one of those people that dislikes eggnog, PLEASE WAIT! We’re not actually using traditional eggnog in this recipe. We’re using Almond Breeze Almondmilk Nog – a completely dairy-free “eggnog” sans the eggs, dairy milk and heavy cream but still reminiscent of the traditional Christmas-time beverage.
If you enjoy the *idea* of eggnog but don’t love the traditional ingredients, Almond Breeze Almondmilk Nog is for you. It’s also perfect if you follow a dairy-free or vegan diet. Whatever the case may be, you definitely need this RIGHT NOW.
And of course it’s the perfect ingredient in these eggnog cookies. You can’t make eggnog cookies without eggnog… Or in this case, Almondmilk Nog.
WHAT YOU NEED
- whole wheat pastry flour
- baking powder
- unsalted butter or dairy-free butter
- granulated sugar
- light brown sugar
- egg yolks
- Almond Breeze Almondmilk Nog
These eggnog cookies are a take on your traditional sugar cookie recipe, but we’re using whole grain flour and the Almondmilk Nog naturally keeps these cookies a little lighter.
Tips for making Eggnog Cookies with Almondmilk Nog
Use an electric mixer: I always recommend using an electric mixer when it comes to cookie recipes. You need the speed of the electric mixer to cream the butter and sugar together. I also find you’re less likely to overmix the batter because the mixer combines the ingredients more evenly.
Gently flatten the cookies prior to baking: For this recipe I found I preferred the look of rolling the dough ball into circle, and then gently flattening the cookies just slightly. This method will get you a round and more even top cookie, compared to just dropping on the baking sheet.
Don’t over-bake: My cookies were done at nine minutes, but every oven is different. I would check at eight minutes to make sure the bottoms aren’t browning too much. You can also rotate your cookie sheet halfway through the baking time to ensure they’re baking evenly.
Frosting the sugar cookies is easy-peasy!
The frosting is a mix of Almond Breeze Almondmilk Nog, butter (dairy-free or conventional), confectioners sugar and vanilla extract. Using butter produces a thicker frosting, but if you’re looking for a glaze you can also use just confectioners sugar and Almondmilk Nog.
Dusting the tops of the frosted cookies makes for a finished presentation.
These eggnog cookies will be another great addition to your holiday cookie exchange this year! If you’re looking to get your hands on some Almond Breeze Almondmilk Nog you can visit the product finder on the Blue Diamond website.
Let me know if you make this recipe by leaving a comment and review on the blog – I love hearing from you and it helps other readers learn more about the recipe too!
- 2 cups whole wheat white flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 2 large egg yolks, room temperature
- 1 tsp vanilla extract
- 1/3 cup Almond Breeze Almondmilk Nog
- Preheat oven to 350ºF and line large baking sheet with parchment paper; set aside.
- In small bowl combine flour, baking powder, ground nutmeg, cinnamon, and salt; set aside.
- In a large bowl using electric mixer on medium-high speed, beat together butter with sugars until light and fluffy – about 2 minutes. Scrape down the sides of the bowl then add egg yolks, vanilla and Almond Breeze Almondmilk Nog, mixing on low-medium speed until combined.
- Add flour mixture and continue mixing on low-medium speed until just combined. Dough should feel soft but not sticky. Scoop dough into 1 tablespoon and roll between palms of hands. Place evenly spaced on cookie sheet then flatten with back of measuring cup or palm. You can also drop them without rolling into a ball, you’ll just have a more raised cookie.
- Bake cookies for 8-10 minutes. Allow cookies to rest on baking sheet for 1 minute before transferring to wire rack to cool completely.
- Meanwhile, make the Almond Nog frosting: In medium bowl using electric mixer, whip butter on medium-high speed until fluffy. On low speed slowly add powdered sugar, vanilla extract and Almond Breeze Almondmilk Nog; continue mixing on medium speed until frosting is smooth.
- Use spatula or knife to frost tops of cookies and top with more ground nutmeg if desired. Enjoy!
Recipe adapted from Mel’s Kitchen Cafe