Vixen's Soft and Chewy Eggnog Cookies
Vixen’s Soft and Chewy Eggnog Cookies with Creamy Maple Eggnog Frosting
It’s got the Christmas spice of the creamy, luscious eggnog and the warm comfort of a soft and chewy sugar cookie.
Vixen's Soft and Chewy Eggnog Cookies
Vixen’s Soft and Chewy Eggnog Cookies with Creamy Maple Eggnog Frosting
It’s got the Christmas spice of the creamy, luscious eggnog and the warm comfort of a soft and chewy sugar cookie.
Servings Prep Time
27cookies 15minutes
Cook Time Passive Time
12minutes 8hours
Servings Prep Time
27cookies 15minutes
Cook Time Passive Time
12minutes 8hours
Ingredients
Soft and Chewy Eggnog Cookies
Maple Eggnog Frosting
Instructions
Soft and Chewy Eggnog Cookies
  1. Begin mixing the dry ingredients in a medium bowl – flour, baking powder, baking soda, salt, nutmeg, cinnamon and ground cloves.
  2. In a large bowl, cream butter and both white and brown sugar for 2 minutes (or until creamy).
  3. Add egg, vanilla and eggnog into the creamed butter. Beat for one more minute. Then mix in the dry ingredients.
  4. Lastly, you can fold in salted caramel chips or fudge, if desired. Cover and let it chill overnight, or at least 2 hours.
  5. The next day; Line two-three baking sheets with parchment paper. Roll a tbsp-ish worth of dough into a ball and place on baking sheet. Add no more than 9 cookie balls per sheet. To get soft and chewy eggnog cookies we bake them at 190C (375F) for 11-12 minutes.** Let them cool on a cooling rack until room temperature.
Maple Eggnog Frosting
  1. Meanwhile the cookies are baking, let’s mix our maple eggnog frosting. Add powdered sugar, maple syrup, eggnog and a pinch salt to a small bowl and mix to smooth using a hand mixer. If you think it’s too thick you may add more eggnog, and more powdered sugar if it’s too liquidy. We want a pretty firm but spreadable consistency.
  2. Spread a teaspoon worth or so of frosting on each cookie once they have cooled. Sprinkle with cinnamon, if desired. They need to sit out to let the frosting firm up before storing them in a cookie jar, with parchment paper in-between each cookie.
Recipe Notes

* Recipe for Dasher’s Creamy Eggnog

** Reduce temperature to 170C (350F) if you want them even more soft and not much crisp.

 

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Author: Stine Mari from Ginger with Spice