Eggnog Snickerdoodle Whoopie Pies

Eggnog Snickerdoodle Whoopie Pies takes around 50 minutes from beginning to end. This recipe serves 24 and costs 34 cents per serving. One portion of this dish contains roughly 3g of protein, 11g of fat, and a total of 280 calories. It works well as a very reasonably priced hor d'oeuvre. This recipe is liked by 74 foodies and cooks. Christmas will be even more special with this recipe. It is brought to you by Creme de la Crumb. A mixture of vanillan extract, eggnog, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 15%, this dish is rather bad. If you like this recipe, you might also like recipes such as Mini Eggnog Whoopie Pies, Eggnog Snickerdoodle Cookies, and Eggnog Snickerdoodle Blondies.

Servings: 24

Preparation duration: 35 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsFor the CookiesPreheat 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 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 FillingIn 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.

 

Step by step:

1. For the Cookies

2. 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).

3. Add eggnog and vanilla and mix until smooth. In a medium bowl whisk together flour, salt, baking soda, nutmeg, and cream of tartar.

4. Add dry ingredients to wet ingredients and mix until combined.In a small bowl whisk together remaining 1/4 cup sugar and cinnamon.

5. Roll cookie dough into 1-inch balls, then roll in the cinnamon-sugar mixture and place 1-inches apart on prepared baking sheet.

6. Bake for 12-15 minutes until very lightly golden brown. Allow to cool completely on wire racks. For the Filling

7. In a large bowl cream together butter, cream cheese, and vanilla until very light and fluffy, about 2-3 minutes on high speed.

8. Add salt, and gradually add powdered sugar until completely incorporated.

9. Add 1/4 cup eggnog and mix on high speed until light and creamy, about 3 minutes.

10. 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.

11. Serve immediately or store in airtight container at room temperature up to 3 days.

Nutrition Information:

covered percent of daily need