Eggnog Cookie Cups
Delightful sugar cookie cups filled with a creamy eggnog and vanilla pudding mixture, topped with whipped cream and a sprinkle of cinnamon or nutmeg for a festive holiday treat.
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.