Egg Nog Cookie Cups Recipe

Egg nog cookie cups are so fun! Make cookie cups and then fill the middle with any flavor your want but this is a great Christmas dessert that is easy to do and the kids love them!

Eggnog Cookie Cups

Now that we’ve made these Christmas cookies, we will definitely make them with other flavors throughout the year…I will share those when they’re done too. Tell us what you think! Aren’t they pretty, and so cute!! Bite sized egg nog cookie cups are simple to do and you only need 3 ingredients!

You can fill them with any flavor you’d like, I just chose egg nog because it’s December and well…why not?!! We use this same mixture to make our egg nog pudding cake too. Chocolate is another goodie though and you just swap that in and you have yourself a chocolate cookie cup…good for any time of year!

Egg Nog Cookie Cups Ingredients

1. Sugar cookie dough for the crust
2. Egg nog instead of milk to make pudding
3. Instant vanilla pudding mix
4. Mini muffin pan
5. Nutmeg – to sprinkle on top if desired. That is of course optional but is a pretty touch.

The key to making these mini vanilla cookies is to spray your mini muffin pan really well before putting your dough in. You can use a regular sized muffin pan for these but quite frankly this is the perfect size in my opinion. I use refrigerated sugar cookie dough to make things easier.

How to Make Egg Nog Pudding with Instant Pudding Mix

Using instant Jell-O pudding mix that is vanilla we just used a carton of egg nog instead of milk to make this! Voila! You would never know once it sets that you didn’t buy it that way. Literally tastes homemade and is great with a dollop of whipped cream on top.

Literally these mini egg nog cookie cups take less than 20 min. to make including your cooling time (make sure cups are cooled before adding egg nog pudding).

How to Make Sugar Cookie Cups

To make cookie cups just use half a slice of refrigerated cookie dough, roll in a ball. Put in greased mini muffin tin, press down slightly and bake for about 8 min. Then once you take them out allow to cool for a minute or two, then very gently press the bottom of a dessert shot glass  into the center just enough so there is a spot for the pudding but making sure no holes arise.

• Preheat oven to 350F. Use about half a slice of sugar cookie dough. 
• Make cookie cups as directed above
• Allow to cool a bit, then gently press shot glass in middle of cookie to create a pudding pocket. 
• Whisk together egg nog or milk and pudding powder until thick. 
• Refrigerate while cookies are in oven.
• When they are cooled completely, spoon pudding into pastry bag or ziplock, snip end off and squeeze into empty cups
• Can sprinkle tops with nutmeg or cinnamon sugar mix

How to Fill Pudding Cups

Once the cookie cups are cooled I take my egg nog pudding out of the fridge (leave in while cookies are baking). Then spoon into a pastry bag or a ziploc freezer bag. I think the pint size is perfect for this to grip and fits perfectly. You don’t want to use a sandwich style because the walls are too thin and it will break. Snip the corner off and squeeze into cookie cups to finish.

I mean you can buy pastry bags but this is so much cheaper. The only positive to the more expensive type is that you can buy different fancy tips to them. If you want to really impress your guests and all I guess that would be the way to go for that.

We do this trick to frost cupcakes and decorate gingerbread dough once it is baked and cooled all the time too. Jump to recipe and get started for this holiday season!