These Eggnog Cookie Cups are the perfect bite-sized dessert for the holiday season! Pumpkin Pie spices, eggnog and snickerdoodle cookie dough! Perfect for your holiday cookie to-do list!

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Table of Contents

WHY WE LOVE THIS EGGNOG COOKIE CUPS RECIPE
Ingredients
HOW TO MAKE EGGNOG COOKIE CUPS
Storage tips
More Delicious Holiday Treats
Eggnog Cookie cups Recipe

These Eggnog Cookie Cups are the perfect bite-sized dessert with pumpkin pie spices, eggnog and snickerdoodle cookie dough! It is holiday flavor overload and definitely a great cookie recipe to add to your holiday baking list. These cookies are so fun, easy to make, and they have the perfect balance of sweet eggnog and spiced flavors.

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

Snickerdoodle cookie mix
Salted butter -melted
Large egg
Eggnog
Pumpkin pie spice
Cream cheese -softened
Powdered sugar
Vanilla extract
Whipped topping

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.

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.

More Delicious Holiday Treats

5 from 1 vote

Author — Jake

Serves —

These Eggnog Cookie Cups are the perfect bite-sized dessert for the holiday season! Pumpkin Pie spices, eggnog and snickerdoodle cookie dough! Perfect for your holiday cookie to-do list!

Print Rate PinSave

Prep Time 15

Cook Time 10

Total Time 25

Ingredients

Cookie Cups;

Eggnog Filling

▢ 8 ounces (½ 16-oz package) cream cheese softened
▢ 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.
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

Storage:

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 Info

Eggnog Cookie cups

Ingredients

Storage tips