This is a sponsored post written by me on behalf of Pillsbury. All opinions and text are entirely my own. #ItsBakingSeason
Sugar cookie dough baked in a mini muffin pan and topped with eggnog pudding make these eggnog cookie cups a delicious holiday treat.
When the holiday season arrives, my husband is always the first in line to buy eggnog. He enjoys a glass along with a sugar cookie almost every night for dessert. Knowing this, I always keep the fridge stocked with “the nog”, as he calls it, and a batch of sugar cookies on hand.
To make it easy, I keep a few rolls of Pillsbury sugar cookie dough in the refrigerator. I love how you can pinch off as much dough as you need and then store the rest for later. There are so many wonderful uses for Pillsbury sugar cookie dough like for a cobbler crust, cheesecake bars and of course holiday cookies.
I’ve noticed cookie cups floating around the web recently and that gave me an idea. Cookie cups are adorable bites that use cookie dough as a shell for different types of filling. Since my husband loves eggnog and sugar cookies together, I thought it would be fun to make eggnog sugar cookie cups and have his favorite flavors all wrapped up in one tasty bite.
To make the cups I start with some Pillsbury sugar cookie dough that I picked up from Walmart. Pinch off pieces of the dough and roll into balls. Then roll the balls in a wake-up-your-tongue from the winter doldrums combination of cinnamon, sugar, and nutmeg. This mixture not only adds a ton of flavor but it also makes removing the cookie cups from the pan easier once they have baked. Place the dough balls in a mini muffin pan and make an indentation with the back of a spoon or finger. Place in oven to bake for 10 to 12 minutes.
While the cookie cups are baking, blend the pudding mix and eggnog until creamy. Put in the refrigerator to set until cookies are finished.
Once the cookie cups are done baking, remove from oven and let cool inside the muffin pan.
For a little added decoration, dip the brim of the cookie cup in some melted white candy melts followed by some sprinkles. Fill the cups with eggnog pudding and dust with a little sprinkle of nutmeg.
Now, go pour yourself a glass of eggnog, snuggle up next to the fire, and enjoy these tasty eggnog cookie cups.
- 1 (16.5 oz) tube Pillsbury Sugar Cookie Dough
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ¾ teaspoon nutmeg
- 1 small (3.4 oz) package instant vanilla pudding
- 1½ cup eggnog
- bright white candy melts
- white nonpareils or sprinkles of choice
- Preheat oven to 375 degrees F.
- Spray mini muffin pan with non-stick cooking spray or coat with shortening.
- In a small bowl mix together sugar, nutmeg and cinnamon.
- Scoop 1 tablespoon of cookie dough and roll in a ball then coat the ball in sugar mixture.
- Place cookie balls in mini muffin pan. Use the back of a teaspoon or your finger and make an indentation in each cookie ball.
- Bake for 10-12 minutes.
- Let cookies cool completely in pan before removing.
- Gently remove cookies from pan.
- Using a mixer, mix the pudding mix and eggnog for 2 minutes. Place in the refrigerator until set, about 10 minutes.
- Melt candy in microwave in 15 second intervals until completely melted.
- Dip the brim of each cookie cup in the candy melts and then immediately in the nonpareils.
- Spoon approximately 1 tablespoon of eggnog pudding in each cookie cup and lightly sprinkle with nutmeg.