Gluten Free

Gluten Free Eggnog Cookies

As I type this, Christmas has just passed. Gifts have been unwrapped, wrapping paper thrown away, and most of the cookies have been eaten. But we love cookies! As is common in many households, we have the container of eggnog which, after that first wonderful glass, is still sitting there in the refrigerator. Your friends and family will fall in love with eggnog all over again when you make these cookies. These cookies are perfect: Slightly crisp on the outside, soft and chewy on the inside, and with the wonderful taste of eggnog, you’ll know what to bring to the cookie exchange next year- if you can force yourself to part with any of these! And if you don’t tell anyone, they won’t know these are gluten-free!

The Inside Scoop

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.

Combine My Gluten Free Flour Mix with the other dry ingredients in a large bowl; mix until all dry ingredients are evenly distributed throughout the gluten free flour. This helps to ensure an even rise.

Please note: My recipes are developed using My Gluten Free Flour Mix. Just as one cannot substitute whole wheat flour for cake flour, one should not substitute my gluten free flour mix with other gluten-free flour mixes and expect to get the same result.

I add the flour mix and eggnog mix in alternating batches to the creamed butter and sugar to create the smoothest, lump-free batter possible.

Gluten free flours need time to absorb moisture. Refrigerate your prepared cookie dough overnight or longer.

Line your baking sheets with parchment paper: This increases the likelihood that cookies are uniformly done on the bottom. Parchment paper also makes it easier to remove the cookies from the cookie tray after baking and it makes clean-up a snap- just throw the paper away!

Allow 3″ of space between cookies.

While I prefer to have the frosting on my cookies, my husband prefers his cookies unfrosted. The amount listed for frosting is enough to frost all of the cookies. To frost only half of the cookies, cut the frosting recipe down by half.

Print Recipe

Gluten Free Eggnog Cookies

(1 votes, average: 5.00 out of 5)
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By Connie Teunis – Serves: 27 cookies

Cooking Time: 22-23 minutes

A wonderful cookie that is cakey but crisp on the outside, soft and chewy on the inside and full of eggnog flavor! And Surprise! It's gluten-free!

Ingredients

465 g./ 3 cups My Gluten-Free Flour Mix

¾ t. Xanthan Gum

1 ¼ t. Baking Powder

½ t. Salt

1 t. Freshly Grated Nutmeg (approximately ½ of a Nutmeg Nut)

240 ml./ 1 c. Eggnog, Shaken

1 t. Vanilla Extract

1 t. Eggnog Flavoring (opt.)

113 g./ ½ c./ 1 Stick of Unsalted Butter, softened

288 g./ 1 ½ c. Granulated Sugar

Frosting (opt.)

240 g./ 2 c. Powdered Sugar

4 - 5 T. Eggnog

Freshly Grated Nutmeg

Instructions

1

In a medium bowl, stir together the gluten free flour, xanthan gum, baking powder, salt and freshly grated nutmeg. Set aside.

2

In a small bowl, whisk together the eggnog, vanilla extract and eggnog flavoring, if using. Set aside.

3

In the bowl of a stand mixer, use the slowest speed setting to cream together the butter and granulated sugar. Or, in a large bowl, cream together the butter and sugar by hand.

4

Add the flour and eggnog to the creamed butter and sugar, alternating between 1/3 of the flour and ½ of the eggnog, ending with the last 1/3 of flour.

5

Cover the bowl of cookie dough and place the bowl in the refrigerator overnight or longer.

6

When ready to bake:

7

Preheat oven to 350 degrees.

8

Line 2 large baking sheets with parchment paper.

9

Place approximately ¼ cup of gluten-free flour mix onto a flat plate. LIGHTLY dust the palms of your hands with the flour dust to help prevent the dough from sticking to the palms of your hands. For a medium sized cookie, measure out 1 ½ ounces of dough.

10

Roll the cookie dough into balls and flatten them just slightly. Place the cookie dough balls on the prepared baking sheets, leaving 3” of space between cookies.

11

Place the cookie sheets in the oven and bake for 22-23 minutes, or until cookies are just starting to show color. Adjust baking time for larger or smaller cookies.

12

When done, remove the cookie sheets from the oven and place the cookie sheets on cooling racks. Let the cookies cool for about 3 minutes, then remove the cookies from the cookie sheet and place directly on the cooling racks. Let the cookies cool completely. Place the parchment paper from the baking sheets under the cooling racks.

13

To make the optional frosting, combine the powdered sugar and eggnog in a small bowl. Use 4 tablespoons of eggnog for a thicker icing that needs to be spread on the cookies. Use 5 tablespoons of eggnog for a thinner icing into which the top of the cookies can be dipped. Stir together until smooth.

14

If you prefer to spread the icing, use 1 ½ teaspoons icing per cookie. Grate fresh nutmeg over the cookies before the icing sets.

15

If you prefer to dip your cookies, dip the top of the cookies into the thinner icing. Place the cookies back on the cooling rack and let the excess icing drip onto the parchment paper under the cooling rack. Grate fresh nutmeg on top before the icing sets.

16

Enjoy!

17

Makes 27 1½ ounce cookies.