Eggnog Snickerdoodle Whoopie Pies
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!
Servings 24 cookies
- 3/4 cup butter, softened
- 1 1/4 cup granulated sugar divided
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2/3 cup Promised Land Dairy Old-Fashioned Eggnog
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 2 teaspoons cream of tartar
- 2 teaspoons ground cinnamon
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.