Vixen’s Soft and Chewy Eggnog Cookies with Creamy Maple Eggnog Frosting

Vixen's Soft and Chewy Eggnog Cookies
 

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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. Cover with a creamy maple eggnog frosting and this festive cookie is ready for any kind of party or cozy night in.

 

Last year, I made Dasher’s Creamy Eggnog, and I suddenly found it super fun to use Santa’s reindeer for my eggnog recipes. Yeah, I know, I’m pretty silly. But there’s something comforting about Christmas, Santa and his reindeer.

 

Vixen's Soft and Chewy Eggnog Cookies

Vixen's Soft and Chewy Eggnog Cookies

 

And these soft and chewy eggnog cookies are exactly that – comforting. The warm spices of cinnamon, cloves and nutmeg meets creamy eggnog. I just couldn’t resist. In this recipe I did use my homemade Dasher’s Creamy Eggnog (with rum), but you could use any eggnog you like. It’s a great way to use leftover eggnog (like there is such a thing, just make sure you have enough eggnog to both eat and drink!).

 

Vixen’s Soft and Chewy Eggnog Cookies with Creamy Maple Eggnog Frosting

 

Begin mixing the dry ingredients in a medium bowl – flour, baking powder, baking soda, salt, nutmeg, cinnamon and ground cloves. In a large bowl, cream butter and both white and brown sugar for 2 minutes (or until creamy).

 

Vixen's Soft and Chewy Eggnog Cookies

 

Add egg, vanilla and eggnog into the creamed butter. Beat for one more minute. Then mix in the dry ingredients. Lastly, you can fold in salted caramel chips or fudge. This makes the cookies more chewy and gives it a little more texture, but these soft and chewy eggnog cookies doesn’t need them, so it’s completely optional (but who can say no to salted caramel! Not me!). Cover and let it chill overnight, or at least 2 hours.

 

Vixen's Soft and Chewy Eggnog Cookies

Vixen's Soft and Chewy Eggnog Cookies

 

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. Reduce temperature to 170C (350F) if you want them even more soft and not much crisp. Let them cool on a cooling rack until room temperature.

 

Creamy Maple Eggnog Frosting

 

Meanwhile, 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.

 

Vixen's Soft and Chewy Eggnog Cookies

Vixen's Soft and Chewy Eggnog Cookies

 

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.

 

Merry Christmas, my lovelies! Hope it is filled with joy, family and tons of delicious food. Enjoy these soft and chewy eggnog cookies with a delicious cup of Scandinavian mulled wine (also non-alcoholic version) or a warming rich and decadent hot chocolate.

 

Vixen's Soft and Chewy Eggnog Cookies

Vixen's Soft and Chewy Eggnog Cookies

 

Comfort Food for Christmas

 

 

Creamy Eggnog Mulled Wine Gløgg Warming Rich and Decadent Hot Chocolate

 

 

Norwegian Gingerbread Cookies (pepperkaker) Norwegian Christmas Men Easy Christmas Chocolate Rice Puffs

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

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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.
Prep Time15 mins
Cook Time12 mins
Total Time8 hrs 27 mins
Course: Sweets
Cuisine: American
Servings: 27 cookies

Ingredients

Soft and Chewy Eggnog Cookies

  • 2 cups flour 250 gr
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup butter room temperature. 115 gr
  • 1/2 cup brown sugar 100 gr. semi-packed
  • 1/2 cup granulated sugar 100 gr
  • 2 egg yolks In other words: 1 whole egg + 1 yolk
  • 1 egg white
  • 1 tsp vanilla
  • 1/2 cup eggnog 125 ml. See link for homemade below*
  • 1/2 cup salted caramel chips optional. Any kind of caramel or fudge will do

Maple Eggnog Frosting

  • 1 3/4 cups powdered sugar 220 gr
  • 1/4 cup eggnog 60 ml
  • 1 tbsp maple syrup
  • pinch salt

Instructions

Soft and Chewy Eggnog Cookies

  • Begin mixing the dry ingredients in a medium bowl - flour, baking powder, baking soda, salt, nutmeg, cinnamon and ground cloves.
  • In a large bowl, cream butter and both white and brown sugar for 2 minutes (or until creamy).
  • Add egg, vanilla and eggnog into the creamed butter. Beat for one more minute. Then mix in the dry ingredients.
  • Lastly, you can fold in salted caramel chips or fudge, if desired. Cover and let it chill overnight, or at least 2 hours.
  • 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

  • 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.
  • 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.

Notes

* Recipe for Dasher's Creamy Eggnog
** Reduce temperature to 170C (350F) if you want them even more soft and not much crisp.
 
Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!
Author: Stine Mari from Ginger with Spice



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