Vegan Eggnog Crinkle Cookies

Our Vegan Eggnog Crinkle Cookies recipe gives you all of the flavor of eggnog, but without the egg. Country Crock Plant Butter brings the buttery flavor while maple syrup, vanilla and nutmeg give those warm eggnog notes. These cookies bake up crinkly, crisp and delicious. A great addition to your holiday cookie tray!

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Prep time25 min
Cooking time20 min

Ingredients

1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil
3/4 cup granulated sugar
3 tablespoons real maple syrup
1 1/2 tablespoons almond milk
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup confectioners' sugar

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat the oven to 350 degrees.
In a medium bowl, cream the butter, sugar, real maple syrup, almond milk, and vanilla extract. Add in the flour, baking soda, baking powder, freshly ground nutmeg and salt. Mix together until the batter comes together. Scoop out 2 tablespoons of the batter, roll together and generously toss in the powdered sugar.
Place on the baking sheet and slightly press down to flatten. Continue with the rest of the cookies, placing them 2 inches apart and bake in the preheated oven for 10-12 minutes. Let cool before serving. Makes 24 cookies.