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  • Ring In The Holiday’s With These Eggnog Cookies

    45.5017° N, 73.5673° W

    "The eggnog cookies are really easy to make and you can even enlist some of your friends to help out"

    With the holiday season fast approaching, there is no shortage of inspiration to pull from when it comes time to putting together festive dishes and desserts. If you are stuck on what to bring to your next gathering might we suggest baking eggnog-infused cookies.

    Like ginger bread and fruit cake, eggnog is traditionally enjoyed during Christmas. It is a sweet and creamy dairy drink that can be drank chilled, warm, or livened up with rum. It can also be used a substitute for milk or buttermilk should you decide to bake with it.

    The eggnog cookies are really easy to make and you can even enlist some of your friends to help out. It is even easier to put together when you have the help of Vitamix’s Ascent machine.

    All of the functions are streamlined into the machine making it super easy for anyone to manage. The large 64-ounce container is more than capable of handling the wet and dry ingredients of this recipe. While the variable speed control and pulse feature give complete control to whoever you put in charge of mixing the dough.

    This eggnog cookie recipe is a really fast and easy recipe to put together. It is even better when you have help doing it!

    Take a look at the recipe below:


    2 1/4 cups all-purpose flour
    2 tsp baking powder
    1/2 tsp salt
    1/2 tsp ground nutmeg
    1/2 tsp ground cinnamon
    3/4 cup unsalted butter, at room temperature
    1/2 cup granulated sugar
    1/2 cup packed light-brown sugar
    2 large egg yolks
    1 tsp vanilla extract
    1/2 tsp rum extract1/2 cup eggnog


    Preheat oven to 180°C. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Set aside. Take the Vitamix container and blend together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blend just until combined after each addition. Mix in vanilla extract, rum extract and eggnog. With machine set on low speed, slowly add in dry ingredients and mix just until combined.

    Scoop dough out by the heaping tablespoonfuls and drop onto a parchment paper lined baking sheets and space cookies evenly apart. Bake in preheated oven for 11-13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Sprinkle powdered sugar and nutmeg on top of cookies and serve.

    Words and Photography: Jon Carlo Tapia

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