On the seventh day of cookie-thon Christina gave to me… The World’s Most Amazing Chocolate Chip Cookies, Maple Pecan Cookies, Double Butterscotch Cookies, 3 Ingredient Peanut Butter Cookies, Raspberry Almond Thumbprints, and:
To tell you the truth…I hate eggnog. I always have and always will. Its texture reminds me of milk and milk and I will never, EVER get along.
Since we’re being so honest with each other, I have to tell you that I almost gave up after Day 6 of cookies. I am a little burned out in the sweets department, as you can understand. This actually happens every year when I bake in massive amounts like I am now and I always seem to power through it.
A truth behind a truth is that I hate eggnog but LOVE coconut milk eggnog. Have you seriously seen Silk’s brand of eggnog made out of coconut milk?? Find it immediately and make baked goodies, pancakes, waffles, french toast, etc.
Either way, the truth is that you will adore these cookies. A eggnog and nutmeg laced dough is baked until soft and fluffy and then drizzled with an eggnog icing. Are you drooling, yet?
- 3 c WW flour
- ¾ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- 2 sticks butter, softened (I use Earth Balance)
- 1 c cane sugar
- ½ c brown sugar
- 2 flax eggs
- 1 tsp vanilla
- ⅔ c eggnog
- 1.5 c powdered sugar
- 4 tbls eggnog
- Preheat oven to 350 and line baking sheet with parchment paper
- Cream together butter and sugars until light and fluffy
- Add vanilla and mix
- In separate bowl, mix together dry ingredients
- Alternate adding flour mixture and then eggnog mixture until all is combined
- Scoop dough balls onto baking sheet
- Bake 15 minutes
- Allow to fully cool before icing
Cream butter and sugar together until fluffy and add vanilla:
Alternate dry ingredients with eggnog:
Scoop onto baking sheet in dough balls:
Drizzle with eggnog icing and serve: