If you’re looking to make easy sugar cookies from scratch for Christmas, I highly recommend these Eggnog Filled Sugar Cookie Cups as they are not made from premade cookie dough.
I was compensated by Safest Choice Eggs for this recipe. As always, thank you for reading and supporting brands I work with, which allows me to bring you more recipes.
Baking in December always reminds me of three things – gingerbread, peppermint, and eggnog. Sometimes I’ll have peppermint mochas in March when it’s close to St. Patrick’s Day, but I don’t think I’ve ever consumed gingerbread and eggnog outside of November and December. It has nothing to do with social norms; my body seriously does not want to consume those holiday flavors outside of their seasonal months. I’ve tried in January, but my body says, nope do not want. Which means I have to #eggnogallthethings by December 31 so I can enjoy it while it lasts. In order to get the most out of eggnog season, I’m teaming up with Davidson’s Safest Choice Pasteurized Eggs for their Dozen Days of Nog Event. I’ll talk about that more in a bit, but first – do you like eggnog? A coworker at my previous job introduced me to sugar cookie eggnog that she found at the grocery store, which tasted like regular eggnog amped up with lots of vanilla. We both preferred it over plain eggnog. Since eggnog and sugar cookies pair well together, I decided to bake up these Eggnog Filled Sugar Cookie Cups, which are made completely from scratch. I was amazed at all the cookie cup recipes that used premade cookie dough. That’s fine if that’s your style (as I’m not judging), but for me, it’s much quicker (and cheaper) to make cookie dough at home than run to the store. Once you take a look at the recipe, you won’t need to buy sugar cookie dough ever again.
I don’t what I would do if I lived in a world without eggs. Eggs for breakfast, eggs for dinner, eggs for baking. Just the other day I made a pretty mediocre attempt at poaching eggs. I think my success rate is 50 percent. Maybe I’ll just stick with baking. Regardless of how you use your eggs, it’s important to think about health and safety. Davidson’s Safest Choice Eggs pasteurizes their eggs in a warm water bath to eliminate the risk of salmonella (their website explains more). This is especially important if you consume eggs that are either raw or not fully cooked. Since today’s post is all about eggnog, most homemade eggnogs are made with raw eggs while store-bought eggnog is made from pasteurized eggs. Even if you are cooking your eggs, like with my sugar cookie cups, it’s still peace of mind knowing that the eggs are safe to consume. To learn more about pasteurized eggs, check out Safest Choice’s website.
I used store-bought eggnog in my cookie cups. The filling is very similar to a white chocolate ganache as it’s made with eggnog, white chocolate, and a little bit of powdered sugar (to help firm it up a little). Of course you can’t have eggnog cookies without dusting the tops with a little bit of cinnamon and nutmeg. The sugar cookie dough is made from scratch and does not require chilling. You can refrigerate the dough for 15 minutes if it gets too warm in your kitchen, but you can go straight from mixing bowl to the pan.
If you’re still reading this, it means you like eggnog. And if you like eggnog, then please join me and Safest Choice on Facebook for their Dozen Days of Nog Event on Facebook, which runs from December 13-24. It’s a virtual event (no need to go anywhere!) where you can share your tips on baking, holiday prep, eggnog, and more. I’ll be there to help answer your questions and to see what you’ve been baking up in the kitchen. Please share your photos on the event page and enter Safest Egg’s recipe contest. See you there!
More Cookie Recipes For You
Fudge Filled Chocolate Chip Cookie Cups
S’mores Chocolate Chip Cookie Cups
Disclosure: I was compensated by Safest Eggs for this recipe. As always, thank you for reading and supporting brands I work with, which allows me to bring you more recipes. All opinions, text, and photographs are my own.