Gluten Free Eggnog Cookies are a delicious treat for the holidays and for Santa! This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.
I love creating Christmas cookies with my Little Miss for the holidays. The hardest part isn't the baking... it's keeping her from eating them all!
She just recently tried eggnog for the first time. Her first taste was of my dairy free nog. Then when I told her our friends at Horizon wanted us to come up with a fun holiday recipe, she was delighted to discover they made eggnog for her dairy loving heart. So, we gave it a go and made these yummy Gluten Free Eggnog Cookies.
No chilling required, but if you wanted to use the batter as a cutout cookie instead, you could refrigerate it for one hour and do so.
Simple ingredients and it comes together quickly in one bowl. That's what I like to hear.
The cookies are perfectly crisp on the outside but still soft in the middle. If you don't prefer a crisp edge, take them out of the oven on the shorter side of the baking time and carefully transfer them to the cooling rack.
You could leave the cookies plain, but the eggnog icing adds a layer of flavor and sweetness I personally think they need. Plus, as you'll see, it gives the kiddos an opportunity to decorate them.
I made my icing loose enough to dunk the cookies in the bowl then I flipped them over icing up to harden on the cooling rack.
Add sprinkles while the icing/ glaze is still wet, if you so choose. Little Miss decided on "blizzard sprinkles." Maybe she was missing our snowy winters back in Michigan.
Recipe yields two dozen cookies. Enjoy! Merry Christmas, Happy Holidays, and Happy New Year!
Ingredients:- 1/2 Cup or 1 Stick of Butter, Softened Not Melted
- 1 Cup of White Sugar
- 1/2 Cup of Horizon Organic Eggnog
- 1/2 teaspoon of Vanilla
- 1/2 teaspoon of Baking Soda
- 1 teaspoon of Apple Cider Vinegar
- 1/2 teaspoon of Nutmeg
- 1/2 teaspoon of Cinnamon
- 2 Cups of AP Gluten Free Flour
- Ingredients for Icing Glaze Below -
- 1.5 Cups of Confectioners Sugar
- 1/2 teaspoon worth of Nutmeg & Cinnamon
- 1/4 Cup of Eggnog
Directions:
- Preheat oven to 350 degrees and line baking sheet with parchment paper or baking mat
- In your stand mixer or food processor with mixing blade attachment, cream together the butter and sugar
- Pour in Eggnog, vanilla, and baking soda, mix
- Add vinegar, nutmeg, and cinnamon, mix
- While bowl is mixing, slowly add GF flour until thoroughly mixed
- Drop spoonfuls of dough onto baking sheet, approximately 1.5-2 Tablespoons worth in size, making sure they don't touch - cookies will spread
- Bake for 12-15 minutes.
- Remove from oven and immediately transfer cookies (carefully) to cooling rack
- While cooling, prepare icing glaze by mixing glaze ingredients in a bowl until it reaches desired consistency. If it's too runny, add more confectioners sugar. If it's too thick, add more nog
- When cookies are cool, place a sheet of parchment paper under the rack to catch drips from glaze
- Dunk cookies into the icing glaze and place back on cooling rack to let drip/ harden
- If sprinkles are desired, add while glaze is still wet
This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.
