Eggnog Cookie Cups

5 from 1 vote

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!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings:

Calories: 137kcal

Author: Jennifer Fishkind

Ingredients

Cookie Cups:

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

Eggnog Filling:

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

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.
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.

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