Eggnog Cookie Cups

Eggnog Cookie Cups

Welcome back from Thanksgiving weekend! I hope you all had a wonderful time. We spent Thanksgiving with Brian’s family and it was such a nice day. We stuffed ourselves with delicious food and had fun visiting with everyone. On Black Friday, we stayed home all day and didn’t buy a single thingvery “unAmerican” but wow was it ever relaxing!

Last year, we had so much fun making and EATING our Hot Chocolate Cookie Cups that we decided to try an eggnog version this year. The guys in the family are huge eggnog fans, while the girls are definitely in the chocolate camp. Brian and Zack love it when they can order eggnog shakes around the holidays. Zack quickly drinks the eggnog every time I’ve put a carton in the fridge and he said that they eggnog cookie cups are the best cookies ever!

I’ve gotten a lot of questions in the past year about how to make the cookie cups. Lots of you have had issues with the cups sticking in the pan and/or crumbling. So this year, I made a short video showing how I go about making them. I hope it helps.

Grease muffin tin

And I also included step-by-step photos of the process. Start by greasing the mini muffin pan cups very well with shortening.

Dip in cinnamon sugar

Scoop one tablespoon of the dough, roll it into a ball and coat it with a mixture of sugar, cinnamon and nutmeg. Not only will this make the sugar cookies more delicious, it will make them come out of the pan easier.

Make indentation

Place the balls in the pan and use a small spoon (or your thumb) to make an indentation.

(As you probably noticed in the image above, there is no cinnamon sugar on the cookie dough. I tried this recipe with and without the cinnamon sugar and found that the cookie cups came out of the muffin tin much easier when they have the coating, but this was the only picture I had of this step.)

Sugar cookie cups

Bake the cookies at 375 degrees for 12-14 minutes. Remove them from the oven and use a small cup to make an indentation in each cookie cup. Or just leave them as they are and then you will only add a shallow amount of eggnog ganache to each cup.

Cookie Cups Tutorial

As you can see, mine aren’t perfect. You can use a finger to gently press the soft cookie on the sides of the cups to sort of “fill in” those areas.

Allow the cookie cups to cool completely in the pan. Gently remove the cups. If you are having a hard time, use a knife to gently lift the edges.

Eggnog ganache

Bring the eggnog to a boil and pour it over the white chocolate chips. Allow it to sit for 3 minutes and then stir until the ganache is smooth and creamy. Fill the cookie cups with the eggnog ganache.

White_Chocolate_Handles

Use melted almond bark to pipe small, backward “c” shapes on parchment paper. Or if you prefer, use pretzels for the handles like I did with the hot chocolate cookie cups.

Eggnog cookie cups

Allow the shaped to harden and then attach the handles with melted almond bark. Enjoy these delicious eggnog cookie cups with a glass of cold eggnogof course!

Eggnog Cookie Cups
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 16.5 tube refrigerated sugar cookie dough (I used Pillsbury)
  • ¼ cup granulated sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 cups white chocolate chips
  • ½ cup eggnog (I used Kemps Old Fashioned Vanilla Eggnog)
  • 2 squares vanilla almond bark
Instructions
  1. Start by greasing the mini muffin pan cups very well with shortening.
  2. Mix together granulated sugar, cinnamon and nutmeg in a small bowl.
  3. Scoop one tablespoon of the dough, roll it into a ball and coat it with a mixture of sugar, cinnamon and nutmeg.
  4. Place the balls in the pan and use a small spoon (or your thumb) to make an indentation on each one.
  5. Bake at 375 degrees for 12-14 minutes.
  6. Allow the cookie cups to cool completely in the pan.
  7. Gently remove the cups. If you are having a hard time, use a knife to gently lift the edges.
  8. Bring the eggnog to a boil and pour it over the white chocolate chips.
  9. Allow it to sit for 3 minutes and then stir until the ganache is smooth and creamy.
  10. Fill the cookie cups with the eggnog ganache.
  11. Melt vanilla almond bark. Pipe small, backward “c” shapes on parchment paper.
  12. Allow the shaped to harden and then attach the handles with melted almond bark.

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