Ingredients
Dough Ingredients
- ⅓ cup MALK Holiday Nog
- 2 tbsp Ground flaxseed
- 3¼ cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Ground cinnamon
- ½ tsp Freshly ground nutmeg
- 1 tsp Sea salt
- ½ cup Granulated sugar
- 1 cup Vegan butter, softened
- 1 cup Light brown sugar
- 1 tbsp Vanilla extract
Glaze Ingredients
- 1 cup Powdered sugar
- 1 tbsp MALK Holiday Nog
Directions
- Preheat oven to 350°F. Line 3 large baking sheets with parchment paper and set up 3 cooling racks.
- Use a small mixing bowl to combine MALK Holiday Nog with ground flaxseed. Stir to combine and set aside for 10 minutes to thicken.
- For the dry mixture, use a medium mixing bowl to add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine, then set aside.
- For the wet mixture use a large mixing bowl to cream butter and brown sugar together until light and fluffy, about 3 minutes. Add the small bowl mixture, stir, then and add all contents into the large mixing bowl. Add vanilla and whisk again for about 1 minute.
- Return the dry mixture and add 1/3 at a time into the wet mixture. Stir until just combined, then add another 1/3. Repeat the process with the remainder. Cover the bowl, then set aside into the refrigerator to chill for 30 minutes.
- When ready, work quickly to portion 1” balls of dough, then arrange the balls on a lined baking sheet 2” apart from one another. Store remainder of dough balls into the fridge.
- Bake each tray one at a time for 10-12 minutes, or until lightly golden. Remove from oven, then allow to rest for 5 minutes before transferring the cookies onto a cooling rack. Repeat with remainder of dough.
- Once cookies cool completely, prepare the glaze. Use a small bowl to whisk together the powdered sugar and MALK Holiday Nog until smooth.
- Line cookies on a cooling rack, then use a spoon to scoop the glaze and drizzle on top. Work quickly, then grate fresh nutmeg atop cookies before the glaze sets. Enjoy!
