Eggnog Pie Sugar Cookies will bring you so much festive cheer! Made with warmly spiced eggnog, every bite is delicious—you won't be able to stop at just one!
Eggnog Sugar Cookie Pies are made with melt-in-your-mouth sugar cookies with a delicious eggnog filling on top.
In fact, this recipe is inspired by the trending No Bake Eggnog Pie from Devour Dinner. These adorable mini eggnog pies are perfect for the holiday season as a cookie.
If you like these mini eggnog cream pie cookies, you'll also love these Mini Pumpkin Pie Sugar Cookies that went bananas during the Thanksgiving Holiday.
Both these cookie recipes are perfect for this time of year.
I'm obsessed with all things eggnog - it's become one of my favorite holiday flavors! For all of you eggnog lovers out there, I see you!
You don't actually need to be a massive eggnog fan to appreciate how cute and delicious these cookies are. You can make the eggnog flavor a bit milder by simply adding less eggnog, or you can make it more intense by adding more eggnog!
For more eggnog inspiration, check out my Soft Eggnog Sugar Cookies with Eggnog Buttercream, these Eggnog Bars, or my delicious Eggnog Snickerdoodle Cookies with a rum glaze.
Wet Ingredients. Butter, Vanilla Extract, Egg, Vegetable Oil, Eggnog,
Dry Ingredients. All Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Vanilla Pudding, Salt
Topping. Cool Whip, Ground Nutmeg
How to Make Eggnog Pie Sugar Cookies
Firstly, preheat your oven to 350 F Degrees and make sure your ingredients for the cookies are all at room temperature before baking.
In a large mixing bowl using an electric mixer, or using the large bowl of a stand mixer on medium speed, cream together softened Butter and Granulated Sugar until light and fluffy.
Add the Egg and Vanilla Extract to the butter mixture and continue to mix together until fully combined.
Drizzle the Vegetable Oil into the butter mixture then add the Powdered Sugar. Be sure to scrape the sides of the bowl as needed to include all ingredients. Cream until fully combined and fluffy.
Combine the All-Purpose Flour, Baking Soda, and Cream of Tarter. Gradually combine the flour mixture with the butter mixture but do not overmix.
Now you have your cookie sough, you need to make the cookies!
Using a Medium #50 Cookie Scoop place one scoop of the sugar cookie dough in each muffin top well.
Add a second smaller scoop of cookie dough on top (Small size #60), or just eyeball a smaller scoop.
Use the bottom of a glass or a measuring cup that has been dipped in Granulated Sugar to press the cookies down flat.
The edges will crackle and create a well in each cookie. The sugar on the bottom of the glass will help to prevent the glass from sticking to the cookie dough.
Bake the cookies in a preheated oven at 350 Degrees F for 8-10 minutes. The cookies will be set and lightly golden on the edges when they are done.
Allow cookies to sit on the cookie sheet for a few minutes before moving them to a wire rack to cool completely before adding the topping.
In a medium bowl, combine the Vanilla Pudding and Eggnog. Whisk to combine.
Carefully fold in the Whipped topping, being careful not to overmix.
Spoon the eggnog filling into each pie-shaped cookie and spread it to make it even. Alternatively, you can put the pie filling into a piping bag (or into a Ziploc bag and snip the corner off to make a small opening) and pipe it onto the top of the cookies, as I have done below.
Finally, garnish the top with additional whipped cream and a dusting of ground nutmeg for a festive finish!
Eggnog is traditionally associated with Christmas. It's a drink made with raw Egg Yolks, Heavy Cream, Vanilla, warm Spices, Whiskey, or Rum to make it alcoholic. A child-friendly eggnog recipe will be made with Rum Extract to give the flavor of authentic eggnog without the alcohol. It can be served hot or chilled, depending on personal preference.
A carton of eggnog that you buy from the grocery store will contain varying amounts of sugar, depending on the brand.
Store cooled Eggnog Pie Sugar Cookies in a single layer in an airtight container and in the refrigerator for up to 7 days. Cookies are best if enjoyed within 2-3 days.
These eggnog pie cookies can be made ahead of time and frozen for a quick and easy Christmas dessert.
Store the cookies by adding pieces of parchment paper between each cookie (or wrapping each cookie in plastic wrap) to keep them from sticking together. Freeze them both for up to 3 months.
Simply defrost thoroughly before assembling your cookies!
Substitutions & Variations
- Use homemade eggnog instead of store-bought eggnog if you can. This way you can control the sweetness and the amounts of spices used. If you can't get a hold of actual eggnog, you can use some milk and eggnog extract as a substitute.
- For a stronger eggnog flavor, add a bit more eggnog to the frosting or add some eggnog extract to the cookies.
- Alternatively, for a milder eggnog flavor, use less eggnog in the frosting. You could use a Vanilla Frosting and add cinnamon or ginger to it to make it more festive.
- Add a dollop of my Eggnog Frosting to the top of the eggnog filling to decorate.
- Add some crushed macadamia nuts, almonds, or chopped pecans into the dough or crumble them on top.
- Serve these eggnog cookies with a cold glass of milk, a cold glass of eggnog, or a cup of hot eggnog.
What makes a good cookie? Does it have a soft center, crispy edges, and chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies!
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference, so investing in a kitchen scale is ideal. When a kitchen scale is not available make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||8 Ounces||227 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size which is essential for baking. I have used a medium cookie scoop in these photos.
Your cookie sheet can usually be ungreased. I like to use Parchment Paper liners or a Silicone Mat for easy cleanup. For making the muffin top, use a muffin top pan to create these mini pie-shaped cookies.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when edges are set and centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful
Have you tried these Eggnog Pie Sugar Cookies?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below to let me know what you thought of these cute cookies. It really does help!
More Christmas Cookies You Will Love
- Candy Cane Blossoms
- Classic Sugar Cookies
- Rudolf the Reindeer Cookies
- Salted Caramel Cookies
- Christmas Tree Blossom Cookies
- Christmas Chocolate Dipped Butter Cookies
- Traditional Soft Molasses Cookies
- Air Fryer Festive Sugar Cookies
- Grinch Sugar Cookies
Eggnog Sugar Cookie Pies
- ½ cup Butter softened
- ½ cup Granulated Sugar 100g
- 1 Egg large
- ½ teaspoon Vanilla Extract
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar 65g
- 2 cups All Purpose Flour 240g
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 1 package Vanilla Pudding 3.4 ounce box
- 1 ¼ cup Eggnog
- 4 ounces Cool Whip Topping
- ½ teaspoon Nutmeg Garnish optional
- Pre-heat Oven to 350 F Degrees.
- In a large mixing bowl, or using a stand mixer on medium speed, cream together softened Butter and Granulated Sugar until light and fluffy.
- Add Egg and Vanilla Extract to the butter mixture and continue to mix together.
- Drizzle Vegetable Oil into the butter mixture and add the Powdered Sugar. Scrape the sides of the bowl as needed to include all ingredients. Cream until fully combined and fluffy.
- Combine Flour, Baking Soda, and Cream of Tarter. Combine with butter mixture - do not overmix.
- Using a Medium #50 Cookie Scoop place one scoop of cookie dough in each muffin top well. Add a second smaller scoop of cookie dough on top (Small size #60), or just eyeball a smaller scoop.
- Using the bottom of a glass or a measuring cup that has been dipped in Granulated Sugar, press the cookies down flat. The edges will crackle and create a well in each cookie. The sugar on the bottom of the glass helps to prevent the glass from sticking.
- Bake cookies in a preheated oven at 350 Degrees F for 8-10 minutes. Cookies will be set and lightly golden on the edges when they are done.
- Allow cookies to sit on the cookie sheet for a few minutes before moving them to a wire rack to cool completely before adding the topping.
- In a medium bowl combine the Vanilla Pudding and Eggnog. Whisk to combine.
- Carefully fold in the Whipped topping.
- Spoon the eggnog filling into each pie-shaped cookie.
- Garnish with additional whipped topping and a dusting of ground nutmeg (optional).
- Bake these cookies using a Muffin Top Pan for best results.
- The cookie dough can also be placed on a baking sheet and pressed flat with the bottom of a glass before baking if you don't have a muffin top pan.
- Place the eggnog filling on top just before serving for the best results.
- Storage: Store cooled Eggnog Pie Sugar Cookies in an airtight container and in the refrigerator for up to 7 days. Cookies are best if enjoyed within 2-3 days.
- Freezing: Freeze the sugar cookie bases and eggnog filling separately. Freeze the eggnog pie filling in a freezer-safe container, or a freezer Ziploc bag, making it as flat as possible for easy defrosting. Store the cookies in a similar way, adding pieces of parchment paper between each cookie (or wrapping each cookie in plastic wrap) to keep them from sticking together. Freeze them both for up to 3 months. Simply defrost thoroughly before assembling your cookies!
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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