Hellmann’s Launches Mayo-nog & Snickerdoodle Mayo Cookies for the Holidays

Hellmann’s Mayonnaise has teamed up with mixologist Cody Goldstein of Muddling Memories to create a limited-edition Frozen Mayo-nog and Snickerdoodle Mayo Cookies inspired by the classic holiday tradition of milk and cookies.

As a substitute for eggs, Hellman’s mayonnaise was a key ingredient in the drink, cookie, and sugary glaze topping for a velvety and rich texture. Similar to a creamy cinnamon horchata, the alcoholic Frozen Mayo-nog has fall spice notes. While the recipe puts a twist on the traditional Eggnog, the cocktail instead contains Hellmann’s Mayonnaise, dark rum, apple brandy, whole milk, heavy cream, simple syrup, vanilla, nutmeg, and cinnamon.

This popular condiment is known to be used in a variety of recipes, from your classic sandwich, to baked goods, and now cocktails. The Frozen Mayo-nog and Snickerdoodle Mayo Cookie recipes are meant to highlight the versatility of Hellmann’s Mayonnaise and encourage everyone to get creative in the kitchen this holiday season.

Frozen Mayo-nog Recipe

Serves 2

Ingredients:

¼ cup Hellmann’s Mayonnaise
3 oz whole milk
3 oz heavy cream
3 oz simple syrup
½ tsp nutmeg
½ tsp vanilla extract
1 tsp cinnamon
1 ½ oz Rum (preferably Ron Zacapa)
1 ½ oz Apple Brandy (preferably Laird’s)
1 ½ oz Cognac (preferably Grand Marnier)
1 cup ice

Add all ingredients into a blender with ice and blend until smooth. Garnish with a dusting of cinnamon.

Hellmann’s Mayonnaise Snickerdoodle Cookies (makes 12-14 (4-inch) cookies)

2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks butter, softened
87 grams Hellmann’s Mayonnaise
1 ½ cups granulated sugar plus 2/3 cup, divided
1 teaspoon vanilla extract
4 teaspoons cinnamon

Method

Preheat oven to 350 F.
In a large mixing bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.
In a bowl of an electric mixer, blend together butter and mayo. Add in 1½ cups sugar and blend until light and fluffy.
Add in vanilla.
Add in flour mixture gradually until dough comes together.
In a small shallow bowl, combine cinnamon and 2/3 cup sugar. With a 2-tablespoon cookie scoop, scoop cookie dough. Roll into a perfect ball shape and roll into a cinnamon sugar mixture.
Place on a parchment lined cookie sheet 2 to 3 inches apart, slightly flatten with drinking glass. Bake for 8 minutes. Take out of the oven, flatten the cookie again with a drinking glass. Cook for an additional 2 to 5 minutes.

Hellmann’s Snickerdoodle Glaze (makes 3 cups)

1/4 cup Hellmann’s Mayonnaise
4 ounces cream cheese
2 tablespoons butter
1 ½ teaspoons vanilla extract
7 ounces marshmallow cream
3½ cups powdered sugar
2 teaspoons flaky sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 teaspoons black pepper
1/4-1/2 cup whole milk or half-and-half

Method

In an electric mixer, whip Hellmann’s Mayonnaise, cream cheese and butter together until light and fluffy. Blend in vanilla extract. Gradually whip in powdered sugar until light and fluffy. Add in marshmallow cream. Blend in salt, cinnamon, nutmeg and black pepper. Slowly add in milk or half-and-half until desired consistency.