Super soft and fluffy Eggnog Snickerdoodle Whoopie Pies, stuffed with the most deliciously rich and creamy eggnog cream filling. These tasty cookies are a must make for the holidays!
Can’t get enough eggnog desserts? Try Eggnog Truffles, Eggnog Pound Cake, and Eggnog Sugar Cookies.
Whelp, we are knee-deep into December. That happened. And even though I’m freaking out a little bit about how fast this year has gone (really though, SO FAST), I’m soaking up every minute of this holiday season.
We took a little trip out to California last week for some fun family time, and I loved the warmer weather, but there’s something about the cold that just makes it feel like Christmas time to me. I’ve been snuggling with my kids in our favorite slippers (toddlers in slippers, I die) between batches of cookies and burning creme brulee candles in the kitchen.
Gosh I love the holidays.
My toddlers are in the funnest stage right now. They’re excited about everything, and my little boy in particular is completely infatuated with cooking and baking in the kitchen with me.
When they were teeny tiny babies I used to tuck them into a wrap and wear them across my chest while I did my baking and think how much fun it would be when they were awake and alert and old enough to bake with me for real.
We’re there now. They push the kitchen table chairs over to the island counter, climb up, and get their hands into everything. It’s makes for a lot messier baking… but I’m okay with it.
Both of the kiddos stood at the counter helping me make these eggnog snickerdoodle whoopie pies and having the time of their lives taking turns mixing the dough. The little man kept saying “mix the milk, mix the milk!” even though I kept trying to tell him that it was in fact eggnog, not milk. He’d repeat “egg-hog” and then go right back to talking about mixing the milk ha.
He doesn’t quite get it yet but Promised Land Dairy Old-Fashioned Eggnog makes all the difference in these cookies. They are fluffy and light, with a perfectly sweet eggnog taste, turning what would be a delicious but plain jane whoopie pie, into a holiday delight.
The eggnog snickerdoodle cookies by themselves are enough to make you swoon. Proof given by my kids who I found standing side by side on a kitchen chair at the counter, with a cookie in each hand and seven more on the counter each with one bite out of them.
Quality control.
But when you combine those cookies with a rich and creamy vanilla, cream cheese, and eggnog filling, a whole different kind of delicious happens.
We delivered some of these cookies (the ones the kids didn’t take bites out of…) to some friends and I got a call or a text from every single one of them the next morning raving about “those stuffed snickerdoodle cookies”. One even said she could never go back to a traditional snickerdoodle after trying these. They’re that good!
And the best part? A cinch to make. No crazy tricks, no chilling time, just mix, bake, cool, frost, and devour.
I’ll be making these all year round, but if you’re heading to a get together or cookie exchange soon, you’ve absolutely got to whip up a batch of these eggnog snickerdoodle whoopie pies.
So heavenly, so easy, they just might become your favorite holiday cookie!
What people are saying about these Eggnog Snickerdoodle Whoopie Pies
“Made these today and they are absolutely amazing! Will definitely be making them again this holiday season.” – Susanne
Eggnog Snickerdoodle Whoopie Pies
Ingredients
Cookies
- ¾ cup butter - softened
- 1 ¼ cup granulated sugar - divided
- ½ cup brown sugar - packed
- 2 large eggs
- 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 softened butter
- 1 ounce cream cheese - softened
- 1 teaspoon vanilla extract
- pinch of salt
- 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
Nutrition
This recipe is in partnership with Promised Land Dairy.
Can I use buttermilk instead of cream of tartar?
There isn’t a substitute for cream of tartar… you could try leaving it out all together but the cookies make not come out as soft.
Were you possibly thinking that cream of tartar was like a heavy cream? I’ve linked the cream of tartar that I use from McCormick.
https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/cream-of-tartar
WHAt if eggnog isnt available,what else can i use?By the way these look good
What if eggnog isnt available,what else could i use?
That one is tough! I have been searching online for a perfect substitute and I’m just not sure right now. There are a few recipes for making a homemade eggnog if you want to try that???
How do you store these if you want to give them as gifts? How long do THEy keep?
These are wonderful! Does anyone know if they freeze well or if there is any way to have them keep longer? Thanks!