Eggnog Cookie Cups

Name: Eggnog Cookie Cups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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; 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)

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!

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.

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.

eggnog, vanilla, whipped topping in a bowl

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

How do I make a more “adult” version of these Eggnog Cookie Cups?

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).