Vegan Recipe Shares: Nog Shortbread Cookies


There is a pretty reliable cause-effect chain when the serious cold weather hits: chilly temperatures lead to a craving for warm things leads to consumption of spicy things. Beverages are no exception to the warm & spicy rule, and egg nog is a top contender for favorite holiday drink.

Unfortunately, traditional egg nog relies on the eponymous eggs from laying hens–the vast majority (numbering in the billions each year) are tortured beings who produce billions of eggs while living in cramped cages and toxic air. These laying hens, who endure life in “battery cages,” experience utter hell; and the so-called “humane” and “cage-free” and “free-range” hens have it no better. Even hens on smaller “family” farms live only marginally better lives, never going much beyond “egg machines” for human owners.

Egg nog, then, is not a happy holiday beverage by any stretch of the imagination! Fortunately you can still get your nog on during the holidays and avoid the cruelty with vegan nogs. SoDelicious makes a line of coconut-based vegan nogs that are quite good, including flavors like Pumpkin Spice and Mint Chocolate. Delicious indeed!


Inspired by the holiday flavors of nog, last year we came up with a vegan Nog Shortbread Cookie that is easily worth making a holiday tradition in itself. With a smidgen of whiskey tipped in, these can also be helpful for dealing with the stress of holiday family and food mayhem. We have also used gluten-free all-purpose flour with this shortbread recipe, if you want to avoid gluten. Enjoy, and happy vegan holidays!

Nog Shortbread Cookies
– Makes 9 squares.
1 cup vegan butter, softened (refined coconut oil also works; unrefined adds a coconut flavor)
¾ cup powdered sugar
1 teaspoon vanilla extract
2 ¼ cups flour
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon salt
2-4 tablespoons SoDelicious coconut nog

Preheat oven to 350 F. Lightly grease a shortbread cookie pan (you can also use a round tart pan if you do not have a shortbread pan). In a large bowl, beat the coconut oil with an electric mixer until smooth. Add powdered sugar, and beat until smooth. Add the vanilla and mix until an even consistency is reached. In a separate bowl, stir together the flour, nutmeg, cinnamon, and salt. Add to the wet mixture, and mix with a spatula until well combined, adding egg nog as needed so that the dough is not too crumbly. Transfer dough to the pan and distribute evenly, pressing down with fingers. Bake for 12-15 minutes, or until the edges are golden brown. Let cool for 15 minutes, then loosen the edges of the cookies with a knife. Using a towel or oven mitts, invert the pan over a cutting board or large platter. Use a thin, sharp knife to slice the shortbread into 9 squares. Allow to cool on a wire rack for at least another 30 minutes before glazing.

¾ cup powdered sugar
2-3 teaspoons SoDelicious coconut nog
1-2 teaspoons whiskey (we use Jack Daniels, which is vegan-friendly)

While cookies are cooling, mix all ingredients in a small bowl and beat with a fork or electric mixer until all lumps are removed; start with the lowest amount of liquids, adding more as needed to reach the proper consistency. After the cookies are completely cooled, drizzle glaze over cookies with a spoon to cover most of each cookie. Allow to dry and then store in a covered container.


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