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These Eggnog Cookie Cups are the ultimate treat for the holiday season. The warmth and flavor of the pumpkin pie spice perfectly balance out the sweetness of the eggnog and snickerdoodle cookie, creating the most delicious bite-sized dessert.
Eggnog Cookies
Eggnog cookie cups are a fun way to incorporate eggnog into your next holiday dessert. I love eggnog, especially around the holidays, so I’m always looking for ways to have more of it! These cookies are so fun, easy to make, and they have the perfect balance of sweet eggnog and spiced flavors.
I made these for a cookie exchange last holiday season and they were a total hit. Everyone was asking for my recipe. They were shocked when they found out how easy these are. Their appearance suggests you slaved away in the kitchen all day, but in reality, they couldn’t be easier.
Why We Love This Eggnog Cookie Cups Recipe
- Kid friendly, but includes instructions on how to make an “adult” version.
- Delicious eggnog dessert for the holidays.
- Easy Christmas cookie recipe – great for cookie exchanges.
- Store bought cookie mix makes these cookies quick to make!
Ingredients / Shopping List
- Snickerdoodle cookie mix
- Salted butter -melted
- Large egg
- Eggnog
- Pumpkin pie spice
- Cream cheese -softened
- Powdered sugar
- Vanilla extract
- Whipped topping
Substitutions and Additions
- SNICKERDOODLE COOKIE MIX: You can use sugar cookie mix instead but you will want to make up a cinnamon/sugar/pumpkin pie spice mixture to roll them in to get a similar flavor.
- EGGNOG: If you don’t have eggnog or don’t like eggnog you can substitute half and half. You will get a similar result and flavor, provided you include the pumpkin pie spice.
- PUMPKIN PIE SPICE: You can substitute nutmeg or cinnamon if necessary.
- WHIPPED TOPPING: You can use store bought whipped topping or make your own for this recipe.
Recommended Tools to Make this Recipe
- Mini muffin tin(s)
- Mixing bowl and tools
- Measuring tools
- Stand mixer or hand mixer
- Piping bag or ziploc bag (I used a Wilton 1M tip for the piping)
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Eggnog Cookie Cups
- Remove the cinnamon sugar packet from the cookie mix and set it aside.
- Mix together the cookie mix, melted butter, egg, and eggnog for the cookie cups.
- In a separate bowl mix together the pumpkin pie spice and cinnamon sugar.
- Scoop heaping spoonfuls of cookie mix and roll them into a ball.
- Roll them in the small bowl until they are coated in the cinnamon/spice mixture.
- Place cookies in the muffin tin and indent them with your finger.
Pro-tip: You don’t want to grease your mini-muffin tin, as it will change the final product, but I do recommend using a non-stick pan. - Bake for 8-10 minutes at 350.
Pro-Tip: Removing the cookie cups from the tin can be a bit tricky. The easiest way to remove these cookies from the tin is to lightly spin them, individually, in the tin until they loosen and then gently pull them out. - Let the cookies cool.
Pro-Tip: You want to let the cookies cool for a few minutes in the muffin tin, then transfer them to a cooling rack. Do not let them cool completely in the pan or they are hard to remove. - Blend the cream cheese, powdered sugar, and pumpkin pie spice for the filing.
- Slowly beat in the eggnog and vanilla until smooth.
- Gently, fold in the whipped topping.
- Pipe or scoop the filling into the cooled cookie cups.
- Sprinkle the finished cups with additional pumpkin pie spice.
Storage Tips
- To Store: Eggnog cookie cups should be stored in an airtight container in the refrigerator for 3-5 days. You may notice the texture of the eggnog filling changes slightly after 3 days, and you’ll know it’s time.
- To Freeze: You can also freeze eggnog cups for 1-2 months in an airtight freezer container or ziploc bag.
Frequently Asked Questions
This recipe was developed to be “kid-friendly” but you can easily make a more adult version. You can use rum in the cookies instead of eggnog and rum extract in the filling, instead of vanilla extract. If you really want to up the alcohol content, use homemade eggnog in the filling (one with your alcohol of choice).
More Easy Christmas Cookies
- S’mores Cookie Cups
- Christmas Tree Brownies
- Christmas Sprinkle Cookies
- Peppermint Snowball Cookies
- Meringue Wreath Cookies
Eggnog Cookie Cups
Ingredients
Cookie Cups:
- 17.9 ounce bag Snickerdoodle cookie mix
- ½ cup (1 stick) salted butter melted
- 1 large egg
- 1 tbsp eggnog
- 2 tsp pumpkin pie spice
Eggnog Filling:
- 8 ounce (½ 16-oz package) cream cheese softened
- 1 cup powdered sugar
- ½ tbsp pumpkin pie spice
- ¼ cup eggnog
- ½ tsp vanilla extract
- 8 ounce (½ carton) whipped topping
- Pumpkin pie spice for sprinkling optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Do not grease your mini muffin tin but I do recommend using a non-stick pan. Remove the cinnamon sugar packet from the cookie mix.
- Prepare the snickerdoodle cookie mix by mixing together the cookie mix, melted butter, egg and eggnog in a medium mixing bowl until a soft dough forms.
- In a separate, small bowl, mix together the pumpkin pie spice and the cinnamon sugar packet from the cookie mix.
- Using a ½ Tablespoon, scoop heaping spoonfuls of cookie mix and roll them into a ball. Roll them in the small bowl until coated in the cinnamon/spice mixture.
- Place the cookies in the mini muffin tins and gently indent them with your finger.
- Bake for 8-10 minutes or until the cookies just begin to brown on the edges. The edges should be firm and the middle slightly sunken.
- Let cool in the pan for 3-5 minutes and then remove to finish cooling on a cooking rack. Do not let them cool completely in the pan or they will be harder to remove. The easiest way to remove these cookies from the tin is to lightly spin them, individually, in the tin until they loosen and then gently pull them out.
- Prepare the filling by blending the cream cheese, powdered sugar and pumpkin pie spice together in a stand mixer until light and fluffy, about 5 minutes.
- Slowly beat in the eggnog and vanilla extract until smooth. You will have a thick but runny mixture.
- Fold in the whipped topping, gently.
- Pipe or scoop the filling into the cooled cookie cups and sprinkle with pumpkin pie spice, optional.
Notes
- To Store: Eggnog cookie cups should be stored in an airtight container in the refrigerator for 3-5 days. You may notice the texture of the eggnog filling changes slightly after 3 days, and you’ll know it’s time.
- To Freeze: You can also freeze eggnog cups for 1-2 months in an airtight freezer container or ziploc bag.
Nutrition
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