Eggnog Cookie Cups

These Eggnog Cookie Cups are sugar cookie cups filled with a creamy eggnog filling. Super easy and festive for Christmas! 

EGGNOG COOKIE CUPS

Truth is that I’ve tried to make these several times but my eggnog keeps disappearing out of the fridge. I like eggnog but I can only manage to drink of sip of it straight before I go cross-eyed. ‘

My husband has the metabolism of a 13 year-old boy and is the eggnog drinking culprit. This is the third bottle of eggnog I’ve bought and finally I get to share this recipe with you.

These Eggnog Cookie Cups are mini sugar cookies cups filled with a cream cheese, eggnog, and pudding filling. It’s really that simple!

Start with some refrigerated sugar cookie dough. I used about a tablespoon for each tin. It makes about 24 total. You don’t have the shape the dough. Just let it bake as is. They naturally fall into these little cup forms. But if for some reason they don’t you can use the back of a spatula to make an indent.
Once the cups have cooled fill them with your eggnog filling. Top with fresh whipped cream (lasts longer) or the stuff in a can right before serving.

Little creamy eggnog bites of Christmas in your mouth!

OTHER CHRISTMAS RECIPES:

• Christmas Tree “Cheese” Ball
• Soft Eggnog Cookies
• Peppermint Eggnog Punch
• Eggnog Gingerbread Trifle
• Cranberry and Feta Pinwheels
• North Pole Cupcakes
• Eggnog Eclair Cake
• Santa Claus Cookies
• Cherry Kiss Cookies

Eggnog Cookie Cups

4 from 4 votes

These Eggnog Cookie Cups are sugar cookie cups filled with a creamy eggnog filling. Super easy and festive for Christmas! 

Print Pin Rate

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Servings: 24 cups

Ingredients

• 1 (16.5 oz) package refrigerated sugar cookie dough
• 1 (3.4 oz) small instant vanilla pudding mix
• 1 1/2 cups eggnog
• 1 (8 oz) package cream cheese, room temperature
• whipped cream, store bought or homemade
• cinnamon or nutmeg for sprinkling on top

Instructions

 

• Preheat oven to 350 degrees and lightly spray 2 mini muffin tins with cooking spray.
• Divide the cookie dough evenly between the tins about 1 tablespoon each.
• Bake for 10-12 minutes or until middles are done. Cookie cups will continue to set after they bake.
• Cool on a wire rack or in the fridge to speed up the process.
• With a mixer, beat the pudding mix and eggnog for 2 minutes. Add the cream cheese and beat until combine. Chill in the fridge until set.
• Once cookie cups have cooled, fill the cups with the pudding mix. I filled a ziploc bag with the pudding mix and snipped off the corner and piped the filling into the cups.
• Top with a dallop of whipped cream. You can use the stuff in the can but that must be used right before serving. If you make homemade whipped cream it lasts longer. Sprinkle with cinnamon or a tiny bit of nutmeg (it's pretty strong). Store in the fridge until serving. I like them best after they have sat out of the fridge for about 5-10 minutes because the cookie gets a little softer.
• Cookie cups and filling can be prepared up to 3 days ahead of time (if not longer).

Cuisine: American

Course: Dessert

Author: Christy Denney

 

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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