Gluten-Free Eggnog Cookies
kodiakcakes.com/blogs/recipes/gluten-free-eggnog-cookies
No punch bowl? No problem! Get your eggnog fix fresh out of the oven with these Gluten-Free Eggnog Cookies. The combination of Kodiak® Gluten-Free Frontier Oat Flapjack & Waffle Mix and a splash of eggnog gives these cookies a soft, chewy texture with just the right amount of holiday spice. Top them off with a sweet eggnog icing and a sprinkle of nutmeg for the ultimate festive treat. Whether you're baking for a holiday party or just craving something cozy, these cookies are sure to hit the spot.
- Calories201
- Protein2g
- Total Fat7g
- Carbs32g
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Ingredients
Cookies:
- 1-3/4 cup Kodiak Gluten-Free Frontier Oat Flapjack & Waffle mix
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 3 tablespoon eggnog
Icing:
- 1-1/2 cups powdered sugar
- 3-4 tablespoons eggnog
- pinch of nutmeg
Directions
- Preheat oven to 350° F.
- Combine the Kodiak mix, nutmeg, and cinnamon in a medium mixing bowl.
- In a separate bowl, use an electric mixer to cream the butter and brown sugar until light and fluffy.
- Add the egg yolks to the butter mixture one at a time and mix until fully combined.
- Mix in vanilla extract.
- Add the dry ingredients and mix until the dough comes together.
- Add the eggnog and mix until completely combined.
- Scoop 1-1/2 tablespoon sized rounds of dough onto a parchment-lined baking sheet.
- Bake for 10-12 minutes or until cookies are slightly golden around the edges. Set aside to let cool completely.
- Meanwhile, make the icing by combining powdered sugar, eggnog, and nutmeg in a medium bowl. Whisk until smooth.
- Spread the icing evenly over the cooled cookies and dust with additional nutmeg.