Eggnog Snickerdoodle Whoopie Pies
User Reviews
4.9
Eggnog Snickerdoodle Whoopie Pies
Description
The cookies start by creaming butter with granulated and brown sugar before incorporating eggnog, eggs, and vanilla. Dry ingredients include flour, salt, baking soda, nutmeg, cream of tartar, and cinnamon, which build the spiced snickerdoodle base. Rolling the dough balls in a cinnamon-sugar mixture before baking gives a characteristic exterior and subtle crispness around the edges, while keeping the interiors soft.
The filling combines butter, cream cheese, vanilla, a pinch of salt, powdered sugar, and a small amount of eggnog to achieve a light, fluffy texture with a mild eggnog flavor. These soft sandwiches balance spice and creaminess, making them appropriate as a dessert or special snack particularly during the eggnog season.
Storing them in an airtight container in the fridge preserves freshness up to five days, making them suitable for prepping ahead or gifting.
Ingredients
Cookies
- ¾ cup butter softened
- 1 ¼ cup granulated sugar divided
- ½ cup brown sugar packed
- 2 egg large
- ⅔ cup eggnog
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ teaspoon ground nutmeg
- 2 teaspoons cream of tartar
- 2 teaspoons ground cinnamon
Filling
- ½ cup butter softened
- 1 ounce cream cheese softened
- 1 teaspoon vanilla extract
- salt pinch
- 3 cups powdered sugar
- ¼ cup eggnog or more as needed
Instructions
For the Cookies
- Preheat oven to 350 degrees and lightly grease a large baking sheet. In a large bowl cream together butter, 1 cup sugar, and brown sugar until light and fluffy (2-3 minutes on high speed). Add eggnog, eggs, and vanilla and mix until smooth.
- In a medium bowl whisk together flour, salt, baking soda, nutmeg, and cream of tartar. Add dry ingredients to wet ingredients and mix until combined.
- In a small bowl whisk together remaining 1/4 cup sugar and cinnamon. Roll cookie dough into 1-inch balls, then roll in the cinnamon-sugar mixture and place 1-inches apart on prepared baking sheet.
- Bake for 12-15 minutes until very lightly golden brown. Allow to cool completely on wire racks.
For the Filling
- In a large bowl cream together butter, cream cheese, and vanilla until very light and fluffy, about 2-3 minutes on high speed. Add salt, and gradually add powdered sugar until completely incorporated. Add 1/4 cup eggnog and mix on high speed until light and creamy, about 3 minutes. Add more eggnog as needed to reach a smooth, spreadable consistency (but not runny).
- Flip half of the cookies up-side down, spread with filling, then top with a second cookie right-side up. Serve immediately or store in airtight container at room temperature up to 3 days.
Notes
- Keep the whoopie pies in an airtight container in the refrigerator to maintain freshness for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 199mg | 8% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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