HomeDESSERT Eggnog Snickerdoodle Whoopie Pies

Eggnog Snickerdoodle Whoopie Pies

Posted in : DESSERT on by : Admin

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! 



  • 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
  • Filling

  • 1/2 cup softened butter
  • 1 ounce cream cheese, softened
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 3 cups powdered sugar
  • 1/4 cup Promised Land Dairy Old-Fashioned 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. 
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