Perfectly spiced, soft cookies with a fluffy frosting, all with the holiday taste of eggnog.
The holidays. Nothing beats the flavors, am I right? From Thanksgiving through New Year’s we typically eat special meals and treats that we don’t get throughout the rest of the year. I love the baking most. I make many pies around Thanksgiving, and then immediately make my list for what I plan to put on my holiday cookie and candy platters.
Sure — everyone has their favorite, and those are added first. Every year, though, I like to try some new recipes, and if I am lucky, they become traditional cookies in the years to come. Like these.
My family adores eggnog. The minute it hits the shelves I am buying it as a staple. This year, we decided to try the Traditional Nog from Silk.
We drink Silk products regularly. My daughter and husband especially love their Cashew Milk. My hubby was a huge milk drinker as a kid, but over the last decade or so, he’s been unable to drink it. He missed his morning bowl of cereal something awful, and was so happy the first time I brought home a carton of Silk.
This year, ring in the season with notes of nutmeg and cinnamon, and the smooth velvety flavor of Silk Nog. No need to feel naughty, because it’s made without eggs, dairy or saturated fat. Silk Holiday Nogs have 80 calories or less per serving. It is a delicious yet dairy free seasonal nog! This year Silk expanded their seasonal holiday line-up with two new Almond Nogs: Silk Soy Nog Original, Silk Almond Nog Pumpkin Spice and Silk Almond Nog Original.
I had been wanting to try this recipe for sometime, and I decided this was the perfect excuse! We were delighted with these cookies. I mean look at how soft they are! Like tiny little cakes with a fluffy frosting that will having you wanting another. I substituted the traditional eggnog in the recipe, and used Silk Nog. The cookies and the frosting were perfection.
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg, plus more for topping
- 1/2 teaspoon ground cinnamon
- 3/4 cup Horizon Organic unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 1/2 cup Silk Nog
To make the frosting:
- 1/2 cup Horizon Organic Butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
- 3 - 5 Tablespoons Silk Nog
- 1/2 teaspoon rum extract
- 3 cups powdered sugar
Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon, set aside. Using the paddle attachment of your stand mixer, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Stir in vanilla extract, rum extract and Silk Nog. With mixer set on low, slowly add in dry ingredients and mix until combined. Scoop dough out by the heaping tablespoonfuls and drop onto parchment paper lined baking sheets, spacing cookies 2" apart. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet a few minutes before transferring to a wire rack to cool. Cool completely then frost. Sprinkle tops lightly with nutmeg.
For the Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tablespoons Silk Nog, mix in powdered sugar. Add additional nog to reach desired consistency.
Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 83mgCarbohydrates: 21gFiber: 0gSugar: 14gProtein: 1g
Nutrition isn't always accurate.