Eggnog Cookie Cups are a delightful holiday treat that perfectly blends the nostalgic flavor of eggnog with the familiar comfort of sugar cookies. These mini cookie cups are baked to a tender, golden perfection and filled with a rich, creamy eggnog pudding filling that will have your guests coming back for more.
Not only are these cups incredibly festive, but they are also simple to prepare, making them an excellent choice for holiday parties or cozy family gatherings. Finished with a dollop of whipped cream and a sprinkle of warm spice, these treats are sure to spread seasonal cheer.
- Easy and quick to make with pre-made sugar cookie dough for convenience.
- Features a creamy eggnog filling that captures classic Christmas flavors.
- Perfect size for party appetizers or dessert bites during the holidays.
- Can be made ahead and stored to save time on busy days.
Ingredients
- Refrigerated sugar cookie dough (16.5 oz): Convenient pre-made dough that forms a soft, buttery base for the cookie cups, saving prep time.
- Instant vanilla pudding mix (3.4 oz): Adds smooth vanilla flavor and thickens the eggnog filling for a creamy texture.
- Eggnog (1 1/2 cups): The star ingredient that infuses the filling with rich holiday spices and creamy sweetness.
- Cream cheese (8 oz), room temperature: Provides a smooth and tangy contrast to the sweet pudding filling for balance.
- Whipped cream (store bought or homemade): Adds lightness and a fluffy topping that complements the dense filling perfectly.
- Cinnamon or nutmeg: Sprinkled on top for warm, festive spice notes enhancing the flavor profile.
Instructions
- Preheat and prepare baking pans
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Set your oven to 350 degrees Fahrenheit and lightly spray two mini muffin tins with cooking spray. This prevents sticking, helping the cookie cups release easily after baking.
- Form cookie cups
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Divide the refrigerated sugar cookie dough evenly between the muffin tin wells, placing about one tablespoon of dough per cup. Press gently to spread the dough along the sides while keeping the center slightly hollow to hold the filling.
- Bake the cookie cups
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Bake the cookie cups for 10-12 minutes until the dough is golden and the middles are set. Keep in mind the cookies firm up more as they cool, so avoid over-baking to maintain a tender texture.
- Cool the cookie cups
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Allow the cookie cups to cool completely on a wire rack. For faster cooling, place them in the refrigerator. Properly cooled cups will hold the creamy filling nicely without melting.
- Prepare the eggnog filling
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In a mixing bowl, beat the instant vanilla pudding mix with eggnog for 2 minutes until smooth and slightly thickened. Incorporate softened cream cheese and beat until fully combined for a rich, creamy consistency. Refrigerate the filling until firm.
- Fill the cookie cups
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Once the cookie cups have cooled, use a piping bag made from a snipped zip-top bag or a spoon to fill each cup generously with the eggnog pudding mixture. This step adds the creamy element to contrast the tender cookie base.
- Add whipped cream topping and spices
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Top each filled cup with a dollop of whipped cream. For best results, use homemade whipped cream as it lasts longer, but store-bought works for immediate serving. Sprinkle a pinch of cinnamon or nutmeg over the whipped cream for warm, festive aroma.
- Serve or store
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Serve the cookie cups chilled or let them sit at room temperature for 5-10 minutes to soften the cookie slightly before eating. You can prepare and store cookie cups and filling up to 3 days ahead in the fridge.
- Use room temperature cream cheese for a smooth filling free of lumps.
- Do not over-bake cookie cups to keep them tender and prevent hardness after refrigeration.
- Nutmeg is very strong; use sparingly so it doesn’t overpower the flavors.
- Whipped cream should be added right before serving if using store bought to prevent sogginess.
Storage Tips
Store the assembled cookie cups in an airtight container in the refrigerator for up to 3 days. If storing separately, keep cookie cups and filling chilled to maintain freshness and prevent sogginess. Bring to room temperature for 5-10 minutes before serving.
Serving Suggestions
These Eggnog Cookie Cups pair beautifully with holiday cocktails or a warm cup of coffee. Serve on a festive platter garnished with extra cinnamon sticks or nutmeg shavings to enhance presentation for holiday gatherings and parties.
- Gently press cookie dough along the sides of the muffin tin wells to create a defined cup shape.
- Chilling the filling helps it set firmly, making it easier to pipe neatly into the cookie cups.
- Use a piping bag or zip-top bag with a small corner snip for easier, mess-free filling application.
FAQs
- Can I make the cookie cups and filling ahead of time?
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Yes, you can prepare both components up to 3 days in advance and refrigerate. Assemble just before serving for best texture.
- Can I substitute homemade sugar cookie dough?
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Absolutely! Homemade dough works well but watch baking time closely as textures may differ from store-bought dough.
- Is there an alcohol version of this filling?
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You can add a splash of spiced rum or bourbon to the eggnog filling to give it a grown-up twist.
- How should I store leftovers?
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Store leftovers in an airtight container in the fridge for up to 3 days. For best flavor, let them soften slightly at room temperature before eating.
- Can I make this vegan or dairy-free?
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This recipe can be adapted using dairy-free cream cheese, non-dairy eggnog, and vegan whipped cream alternatives.
Eggnog Cookie Cups
Equipment
- 2 mini muffin tins lightly sprayed with cooking spray
- 1 mixer
- 1 wire rack for cooling
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 the oven to 350 degrees F and lightly spray two mini muffin tins with cooking spray.
- Divide the sugar cookie dough evenly into the muffin tins, about 1 tablespoon of dough per cup.
- Bake for 10-12 minutes until the cookie cups are set and cooked through.
- Cool the cookie cups on a wire rack or place in the fridge to speed cooling.
- Using a mixer, beat the instant pudding mix with eggnog for 2 minutes until smooth.
- Add the softened cream cheese to the pudding mixture and beat until fully combined.
- Chill the filling in the refrigerator until set.
- Once cookie cups have cooled, pipe the eggnog filling into each cup using a ziploc bag with the corner snipped off.
- Top each filled cookie cup with a dollop of whipped cream.
- Sprinkle a small amount of cinnamon or nutmeg on top for garnish.
- Store the cookie cups in the fridge until serving, allowing them to soften at room temperature for 5-10 minutes before serving.
Notes
- Prepare cookie cups and filling up to 3 days ahead for convenience.
- Whipped cream should be added just before serving for best texture.
- Let cookies sit out before eating to soften the cookie base.
