Super soft and fluffy eggnog snickerdoodle whoopie pies, stuffed with the most deliciously rich and creamy eggnog cream filling. An absolute must make cookie for the holidays!
Prep Time: 35 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 50 minutesminutes
Servings:24cookies
Ingredients
Cookies
¾cupbutter, softened
1 ¼cupgranulated sugar, divided
½cupbrown sugar, packed
2large eggs
⅔cupeggnog
1 ½teaspoonsvanilla extract
3cupsall-purpose flour
½teaspoonsalt
½teaspoonbaking soda
¾teaspoonground nutmeg
2teaspoonscream of tartar
2teaspoonsground cinnamon
Filling
½cupsoftened butter
1ouncecream cheese, softened
1teaspoonvanilla extract
pinch of salt
3cupspowdered sugar
¼cupeggnog, 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
Store in airtight container in fridge up to five days.